Montana State University
Floating Sous Chef
Montana State University, Billings Metropolitan Area, Montana, United States
Please address the qualifications in your cover letter and resume.
Questions? Contact: Search Support at
auxjobs@montana.edu
or 406-994-6468.
For questions regarding this position, please contact:
Culinary Services is looking for motivated team members who are excited to actively participate in the ever changing world of the high‑paced food industry.
Position Number 4N0161
Department: Division Auxiliary Services
Appointment Type: Classified
Contract Term: Fiscal Year Semester (If other, specify From date, If other, specify End date)
FLSA Non‑Exempt
Union Affiliation: Exempt from Collective Bargaining
FTE 1.0
Salary $33.00 per hour
Contract Type Classified Hourly
Recruitment Type Open
Culinary Services
(CS), a division of Auxiliary Services, provides meals for over 12,000 customers a day becoming an integral part of campus life and the overall college experience. CS proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, 9 retail operations, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In‑House Bakery & Salads, and the Farm to Campus Program. The dining halls serve over 10,000 meals per day and are open 7 days a week from 7am – Midnight providing breakfast, lunch, dinner, and Late Night Bites. Specialty dinners are served multiple times a month highlighting Montana Made, holidays and other special events, and student/parent recipes.
Duties and Responsibilities
Provides active supervision of culinary production and staff (45‑50 full‑time, 200+ student and temporary employees).
Directly supervises 3‑5 Production Managers.
Regularly assists with oversight of the staff including managing daily activities, evaluating and correction, and ensuring staff is following compliance guidelines.
Assists with development and execution of training of culinary staff (one on one and groups).
Monitors staff levels per shift in order to meet production needs.
Performs a variety of administrative tasks for production (inventory, ordering, forecasting, etc.) and payroll utilizing specialized software applications.
Regularly assists dining hall operations in day to day activities as needed.
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.
Demonstrated experience in high volume food production and/or multi‑unit kitchen including portion control and quality control.
Progressively responsible experience supervising and training staff.
Proficient experience using computers and various software applications.
Preferred Qualifications – Experience, Education, Knowledge & Skills
Advanced degree or certificate in the hospitality, culinary arts or related field(s)
Experience working with a food service management system.
Experience in menu and recipe development.
The Successful Candidate Will
Work effectively and efficiently in close cooperation with CS staff in a team‑oriented environment.
Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety.
Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality.
Strong commitment to customer service.
Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality.
Highly motivated and work with minimal supervision.
Consistently exercise initiative and good judgment.
Maintain and manage policy and procedure.
Quickly adapt to changing priorities.
Network and maintain strong working relationships.
Demonstrate experience in facilitating change, managing conflict, and problem solving.
Exhibit effective speaking and presentation skills in front of groups of varying size.
Be knowledgeable about State and Federal health and food safety guidelines.
Represent the department and the University to others in a professional and courteous manner.
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.)
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 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.
Normal service areas, kitchen, cooler, freezer, dock environments
Stationary and/or moving about for long periods of time
Frequently moving, transporting, and placing containers/product weighing up to 50 lbs and occasionally up to 100 lbs
Occasionally moving product up and down stairs
Bending, kneeling, stretching and general moving about while stocking products
Gripping handles on small kitchen utensils and other equipment
Performing repetitive motions related to job duties
Regular exposure to cleaning chemicals
Work for long periods of time at a computer.
Additional Administrative Information This position has supervisory duties? Yes
Number of Vacancies 1
Desired Start Date Upon completion of a successful search.
Applications will be: Screening of applications will begin on
January 16, 2026 ; however, applications will continue to be accepted until an adequate applicant pool has been established.
Required Documents
Resume
Cover Letter
Supplemental Questions Required fields are indicated with an asterisk (*).
#J-18808-Ljbffr
auxjobs@montana.edu
or 406-994-6468.
For questions regarding this position, please contact:
Culinary Services is looking for motivated team members who are excited to actively participate in the ever changing world of the high‑paced food industry.
Position Number 4N0161
Department: Division Auxiliary Services
Appointment Type: Classified
Contract Term: Fiscal Year Semester (If other, specify From date, If other, specify End date)
FLSA Non‑Exempt
Union Affiliation: Exempt from Collective Bargaining
FTE 1.0
Salary $33.00 per hour
Contract Type Classified Hourly
Recruitment Type Open
Culinary Services
(CS), a division of Auxiliary Services, provides meals for over 12,000 customers a day becoming an integral part of campus life and the overall college experience. CS proudly provides Montana State University students with not only a repertoire of various cuisines, cooking styles, and flavors, but a comfortable atmosphere to meet friends, study, and simply relax. The division is comprised of 2 residential dining halls, 9 retail operations, Brick Breeden Fieldhouse and Bobcat Stadium Concessions, Fork in the Road food truck, MSU Catering, Indulge In‑House Bakery & Salads, and the Farm to Campus Program. The dining halls serve over 10,000 meals per day and are open 7 days a week from 7am – Midnight providing breakfast, lunch, dinner, and Late Night Bites. Specialty dinners are served multiple times a month highlighting Montana Made, holidays and other special events, and student/parent recipes.
Duties and Responsibilities
Provides active supervision of culinary production and staff (45‑50 full‑time, 200+ student and temporary employees).
Directly supervises 3‑5 Production Managers.
Regularly assists with oversight of the staff including managing daily activities, evaluating and correction, and ensuring staff is following compliance guidelines.
Assists with development and execution of training of culinary staff (one on one and groups).
Monitors staff levels per shift in order to meet production needs.
Performs a variety of administrative tasks for production (inventory, ordering, forecasting, etc.) and payroll utilizing specialized software applications.
Regularly assists dining hall operations in day to day activities as needed.
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.
Demonstrated experience in high volume food production and/or multi‑unit kitchen including portion control and quality control.
Progressively responsible experience supervising and training staff.
Proficient experience using computers and various software applications.
Preferred Qualifications – Experience, Education, Knowledge & Skills
Advanced degree or certificate in the hospitality, culinary arts or related field(s)
Experience working with a food service management system.
Experience in menu and recipe development.
The Successful Candidate Will
Work effectively and efficiently in close cooperation with CS staff in a team‑oriented environment.
Navigate within the parameters of strict, published and/or established operating guidelines as it relates to procurement, contracting and food safety.
Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality.
Strong commitment to customer service.
Exhibit strong communication and interpersonal skills with the ability to motivate employees to perform at and sustain a high level of quality.
Highly motivated and work with minimal supervision.
Consistently exercise initiative and good judgment.
Maintain and manage policy and procedure.
Quickly adapt to changing priorities.
Network and maintain strong working relationships.
Demonstrate experience in facilitating change, managing conflict, and problem solving.
Exhibit effective speaking and presentation skills in front of groups of varying size.
Be knowledgeable about State and Federal health and food safety guidelines.
Represent the department and the University to others in a professional and courteous manner.
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.)
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 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed above are representative of the knowledge, skill, and/or ability required.
Normal service areas, kitchen, cooler, freezer, dock environments
Stationary and/or moving about for long periods of time
Frequently moving, transporting, and placing containers/product weighing up to 50 lbs and occasionally up to 100 lbs
Occasionally moving product up and down stairs
Bending, kneeling, stretching and general moving about while stocking products
Gripping handles on small kitchen utensils and other equipment
Performing repetitive motions related to job duties
Regular exposure to cleaning chemicals
Work for long periods of time at a computer.
Additional Administrative Information This position has supervisory duties? Yes
Number of Vacancies 1
Desired Start Date Upon completion of a successful search.
Applications will be: Screening of applications will begin on
January 16, 2026 ; however, applications will continue to be accepted until an adequate applicant pool has been established.
Required Documents
Resume
Cover Letter
Supplemental Questions Required fields are indicated with an asterisk (*).
#J-18808-Ljbffr