Floating Sous Chef

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Brief Position Overview

General Statement

Duties and Responsibilities

• Reporting to the Executive Chef, the Floating Sous Chef is a working chef who assists with leading the day to day production and operations of a dining hall.
• Provides active supervision of culinary production and staff (estimated 50 full-time and 200+ student and temporary employees). Directly supervises a shift of up to 20 FTE consisting of various positions (Cook I, II, III , III Sr, Baker II, Baker III , and Production Mgr I) and indirectly a shift of up to 50 student and temporary staff. Assists with oversight of the staff including managing daily activities, evaluating and correction. Ensures staff is trained and following compliance guidelines. Monitors staff levels per shift in order to meet production needs.
• Directly supervises a shift of up to 20 FTE consisting of various positions (Cook I, II, III , III Sr, Baker II, Baker III , and Production Mgr I) and indirectly a shift of up to 50 student and temporary staff.
• Assists with oversight of the staff including managing daily activities, evaluating and correction.
• Ensures staff is trained and following compliance guidelines.
• Monitors staff levels per shift in order to meet production needs.
• Performs a variety of administrative tasks (inventory, ordering, forecasting, etc) and payroll duties utilizing specialized software applications.
• Develops menus being mindful to stay within financial goals.
• Regularly assists dining hall operations in day to day activities as needed.
• Assists with development and execution of training of culinary staff (one on one and groups).
• Performs daily quality inspections of production; ensures proper equipment operation/maintenance; and ensures staff are compliant with safety and sanitation guidelines.
• Ensures compliance with FDA codes and as directed by MSU’s Registered Sanitarian for sanitation guidelines and food handling and storage.
• Participates in execution of culinary production for Bobcat Football and other special events throughout the year.
• Interacts with and builds sustainable working relationships with students, campus constituents, vendors, and other industry partners.
• And contributes to the success of the department by performing other duties as needed in support of the department’s mission.

Required Qualifications – Experience, Education, Knowledge & Skills

• Progressively responsible management experience in food service production or an equivalent combination of education and experience.
• Experience in high volume food production, portion control and quality control, with advanced knowledge of culinary techniques spanning multiple cuisines.
• Progressively responsible experience supervising and training staff.
• Experience managing inventory and supply chain (could include areas such as forecasting, ordering, inventory control and waste management).
• Experience in menu and recipe development.
• Proficient experience using computers and various software applications.

Preferred Qualifications – Experience, Education, Knowledge & Skills

• Advanced degree or certificate in hospitality, culinary arts or related field(s)
• Experience working with a food service management system.
• Experience with budgeting and financial oversight.
• Experience scheduling production and coordinating workflow.

The Successful Candidate Will

Position Special Requirements/Additional Information

• This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job. Nothing contained herein restricts Montana State University’s rights to assign or reassign duties and responsibilities to this job at any time.
• Must possess a valid driver’s license and meet all State of Montana requirements to operate State/University vehicles. Please do not send a copy of your driver’s license at this time. (If the successful candidate possesses a valid out of state driver’s license, candidate must obtain a valid Montana driver’s license within 60 days.)
• Shift is Saturday, Sunday & Tuesday 6am – 2:30pm and Monday & Friday 12pm – 8:30pm.
• May work days, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands.
• Occasional travel for work.
• Occasional work outside and in inclement weather assisting with special events.
• Possess an 8 hour management sanitation certification or have the ability to become certified.
• Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.

Physical Demands

Applications will be

• Screening of applications will begin on October 20th, 2026 ; however, applications will continue to be accepted until an adequate applicant pool has been established.

Special Instructions

EEO Statement