COOK I

Michigan Dining is the food service division at the University of Michigan, dedicated to providing high-quality dining experiences across its Ann Arbor campus. Known for culinary excellence and national recognition, Michigan Dining prides itself on maintaining exceptional nutritional standards, taste, and presentation of meals. The department operates in various dining locations on campus and offers employment to a diverse range of staff, ensuring a work environment that values flexibility, health and safety, and professional growth. Employees benefit from competitive hourly wages, regular schedule patterns, paid holidays, free bus fare access, and comprehensive benefits including health insurance, matched retirement contributions, and tuition assistance. This commitment to staff welfare and culinary quality has made Michigan Dining a sought-after employer within the hospitality and food service sector.

The Cook I position at Michigan Dining plays a critical role in supporting the department's mission to deliver outstanding food service year-round. This full-time, regular, nonexempt position is based at the Ann Arbor campus and operates onsite. Cooks work in a dynamic environment where business demands fluctuate seasonally, requiring flexibility and the ability to work varied shifts including weekends and holidays. The Cook I is responsible for following standardized recipes to prepare meals either in back-of-house production kitchens or front-of-house stations, ensuring that food meets the department's high standards of quality and appearance. Attention to detail and communication skills are essential, as staff must regularly update culinary and management teams on issues related to production, sanitation, maintenance, and health and safety. The role offers a competitive salary range of $42,473.60 to $44,969.60 annually, reflecting the importance of this position within the Michigan Dining operational framework. Employees also participate in a seniority-driven bidding process for work assignments, enabling a fair approach to scheduling and departmental needs.

Working at Michigan Dining means joining a team that values work-life balance, professional development, and support. The department’s commitment to culinary excellence is matched by its dedication to providing unbeatable benefits and growth opportunities such as continuing education, culinary certifications, and tuition assistance. Those hired will experience a consistent schedule, with Mondays and Tuesdays from 1:30 PM to 10:00 PM, Fridays through Sundays from 8:00 AM to 4:30 PM, and Wednesdays and Thursdays off. This schedule supports maintaining a healthy work-life balance for staff. Furthermore, the position is part of the AFSCME union collective bargaining agreement, reinforcing employees' rights regarding wages, benefits, hours, and terms of employment. Michigan Dining also emphasizes compliance with all employment and labor regulations, including the requirement for authorization to work in the U.S. without visa sponsorship. Overall, this position is a great opportunity for culinary professionals seeking stable and rewarding employment within a respected university dining service environment.