COOK II

The University of Michigan is a prestigious world-class institution known for its commitment to discovery, care, and advancing knowledge across a variety of disciplines. Within its extensive campus in Ann Arbor, the university operates several dining services under the M Dining brand. Among these is the M Dining Catering and Petrovich Grill, which provide high-quality food services to students, staff, and visitors alike. Michigan Dining is nationally recognized for culinary excellence, delivering not only exceptional food but also fostering an inclusive, diverse work environment that values creativity and difference. The positions within the M Dining operations offer competitive wages, excellent benefits, consistent schedules, and opportunities for professional development and growth, making it an attractive workplace for individuals seeking stable employment with a purpose.

The role of Cook II at the University of Michigan’s M Dining Catering - Petrovich Grill is a full-time, regular, onsite position based on the Ann Arbor campus. This position plays a crucial part in the preparation and presentation of food, ensuring the highest standards of quality, taste, appearance, and safety are met in every service. With an hourly rate ranging from $22.34 to $23.57, translating to an annual salary range approximately between $46,467 and $49,026, this is an opportunity for culinary professionals seeking to work in a fast-paced, customer-focused kitchen environment. Employed under the AFSCME union agreement, this position guarantees fair wages, benefits, and working conditions.

The Cook II is responsible for following standardized recipes accurately, preparing meals in both back-of-house and front-of-house stations according to exact specifications and nutritional standards. The role involves assisting management with quality control processes, such as line checks and pre-service reviews, and maintaining organization in task prioritization for multiple food orders. An essential part of the position is coordinating and inspecting work conducted by other kitchen staff to ensure that production meets cost controls and food standards consistently. Communication with culinary and management staff is critical for managing supplies, equipment, and staffing needs to meet operational demands.

Furthermore, this position requires proactive documentation and reporting of any critical issues, ranging from production problems to sanitation and health concerns. The Cook II must also operate kitchen equipment safely and assist in menu planning and recipe development alongside the Chef and the management team. Compliance with health and safety regulations, including food handling, storage, and temperature controls as per Michigan Dining HACCP Plans, is imperative to the role. Being Serv-Safe certified and capable of acting as the Person In Charge in supervisory absence is a key qualification for this position.

The Cook II role offers an engaging environment for culinary professionals to apply their skills, contribute to an institution dedicated to greater good, and benefit from the University’s commitment to work-life balance, diversity, and career development. Employees enjoy paid holidays, health insurance, retirement benefits with matching contributions, tuition assistance, culinary certifications, and convenient transport options including free bus fare on AAATA routes. At Michigan Dining, the emphasis is on delivering culinary excellence while nurturing a collaborative, supportive workforce. Join this team to advance your culinary career in an environment that values dedication, innovation, and purpose.