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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,850.00 - $70,025.00
Work Schedule
Standard Hours
Benefits
generous time off
Retirement Plan
Comprehensive health insurance
Life insurance
long-term disability coverage
flexible spending accounts
Job Description
Michigan Dining is a vital part of the University of Michigan community, encompassing a diverse range of dining facilities including nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and the Michigan Catering unit. With a workforce of approximately 500 full-time employees and 1,300 student employees, Michigan Dining is dedicated to providing creative, healthy, and nutritious food options that cater to international cuisines and emphasize sustainability in all its dining operations. This commitment is reflected in its mission to deliver an exceptional culinary experience that supports the university's dynamic and diverse population.
The position of Executi... Show More
The position of Executi... Show More
Job Requirements
- Degree in culinary arts from an accredited culinary school or apprenticeship program or equivalent experience
- Three or more years of experience as a chef in a high volume, high-quality operation with a variety of concepts and/or catering and banquet experience
- TAM and ServSafe certified within 60 days from date of hire as a condition of employment
- American Culinary Federation certification at the Certified Executive Chef (CEC) level must be obtained within two years from date of hire
Job Qualifications
- Degree in Culinary Arts from an accredited culinary school or apprenticeship program or equivalent experience
- Three or more years of experience as a chef in a high volume, high-quality operation with a variety of concepts and/or catering and banquet experience
- Comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel
- Demonstrated knowledge of regional, international and ethnic cuisines
- Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet
- Ability to use CBORD Food Service Suite modules or a similar menu management system
- TAM and ServSafe certified within 60 days from date of hire as a condition of employment
- American Culinary Federation certification at the Certified Executive Chef (CEC) level must be obtained within two years from date of hire
- Certification must be maintained as a condition of continued employment
Job Duties
- Menu development and management
- Developing diverse menus meeting dietary and cultural needs
- Oversee menu, food preparation, presentation, portioning and service
- Ensure overall consistency and quality
- develop and oversee procedures to provide quality food products and services
- Exercise administrative guidance over chef leads, chefs, operations managers, chef assistants, cooks, bakers, kitchen cleaners and other food service staff including student employees engaged in culinary operations
- Human resource management to include staff selection, scheduling, work distribution, training, time keeping, acknowledgements, grievances and discipline
- Monitor the budget and make necessary adjustments consistent with achieving unit goals
- Ensure that the proper level of labor is used to perform the required level of service without affecting service standards
- Manage food, kitchen supplies, equipment purchases, maintenance and inventory
- Maintain and train staff on food and physical safety practices
- Ensure compliance with all state and county health department and safety regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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