Brody Executive Chef/S

Working/Functional Title

Brody Executive Chef/S

Position Summary

The Executive Chef is responsible for oversight of food production and menu development for multiple dining halls and designated Retail operations within the neighborhood in support of the mission, vision and values of Residential and Hospitality Services.  Their primary focus is on providing quality foods that meet a variety of dietary needs and on ensuring all recipes and food handling procedures are followed. The ability to prioritize and to delegate clear expectations through a variety of methods of communication is essential for success.

• Floor Supervision and Training
  • Ensure workplace safety, sanitation and food handling standards are met.
  • Monitor food quality (taste, appearance and aroma) and portion control.
  • Train and direct team to Deliver Outstanding Spartan Experiences.
  • Walk through operations daily, communicating with managers and team members.
  • Attend and participate in staff meetings and menu meetings at alternating locations.
  • Monitor food orders, storerooms and refrigeration to keep inventory at a minimum.
  • Coordinate and direct inventory and automated ordering processes through FSS.
  • Ensure diagrams, prep lists and Standard Operating Procedures for venues are in place and followed.
  • Respond to guest requests and/or concerns in person, by phone or through e-mail.
  • Coordinate individual meals needed for guest with severe allergies and communicate with entire management team.
• Menu and Recipe Development
  • Develop and test new recipes from a variety of sources each year.
  • Prepare and submit four-week menu cycle by assigned dates each semester and enter into FSS.
  • Research and submit proposals for new and/or update venue concepts.
  • Coordinate special event menus and any request for specialty foods.
  • Assist with development and production of menu items that can be prepared in the dining hall and sold from the Sparty’s location.
• Facility Management
  • Ensure daily and weekly equipment cleaning is completed internally.
  • Make recommendations for equipment replacement and procurement of new items.
• Administrative Responsibilities
  • Audit temperature logs and venue checklists to ensure proper completion and train and direct team members regarding processes.
  • Assist team with daily payroll and cash handling when needed.

• Performance Management
  • Complete and document one on one meetings and annual evaluations with direct reports.
  • Provide staff development opportunities for direct reports through cross training, class attendance and annual compliance completion.
  • Handle disciplinary action under guidance of Manager; to include coaching and counseling, documentation of conversations and issuance of attendance letters and discipline as assigned.

All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.

Minimum Requirements

Knowledge normally acquired by completing a four-year degree program in a hospitality business related field and skills acquired during the first two or three years of a college or vocational school in Culinary Arts; three to five years of related and progressively more responsible or expansive work experience in food production and supervision, with administrative responsibilities equivalent to those performed at the Executive Chef level in a full-service food and beverage operation such as a free standing restaurant or a resort/conference center; possession of chef certification; or equivalent combination of education and experience.

Equal Employment Opportunity Statement

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Required Application Materials

Cover Letter

Resume

3 Professional References

Work Hours

Varying hours with some weekends.

Website

www.careers.msu.edu

Bidding eligibility ends February 17, 2026 at 11:55 P.M.