Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $54,100.00 - $64,900.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee wellness program
Staff meals
Professional development opportunities
Job Description
Michigan Dining is a prominent division of the University of Michigan, offering a diverse array of dining services across the Ann Arbor campus. This comprehensive operation includes nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakery, and the Michigan Catering unit. With a workforce comprising 500 professional employees and 1,200 student employees, Michigan Dining is dedicated to providing creative, healthy, and nutritious food options, embracing international cuisines, and maintaining a strong commitment to sustainability in all aspects of its food operations. The department aims to create dining experiences that not only satisfy appetites but also foster community... Show More
Job Requirements
- Education: Associate's degree in food service management, culinary arts or dietetics, or equivalent education and experience
- Experience: Minimum of 3-5 years supervisory experience in a foodservice operation
- Knowledge: Basic computer applications such as word processing, spreadsheet, e-mail and the internet
- Specialized skills/tools/technology: Strong financial acumen and ability to meet financial goals
- Must be flexible and able to adapt to change in a fast-moving environment
- Ability to work a flexible schedule including some weekends and holidays
- Able to maintain static position for extended periods and move objects weighing 25-30 pounds
- Authorization to work in the U.S. is required
- No relocation offered
- Position requires on-site presence during university emergency closures
Job Qualifications
- Associate's degree in food service management, culinary arts or dietetics, or equivalent education and experience
- Minimum of 3-5 years supervisory experience in foodservice
- Knowledge of basic computer applications including word processing, spreadsheets, email and internet
- Ability to use CBORD Food Service Suite or similar menu management systems
- Strong financial acumen with ability to monitor and adjust operational costs
- Ability to communicate effectively in written and verbal form
- Excellent customer service skills
- Ability to plan, organize and direct foodservice employees
- Strong organizational and logistical skills
- Knowledge of culinary techniques, menu planning and commercial kitchen equipment
- Ability to work collaboratively in a team environment
Job Duties
- Plan and cost menus in collaboration with unit chefs
- Maintain inventory levels based on production
- Forecast and coordinate production for unit menus and special events
- Coordinate food and beverage ordering and train ordering staff
- Maintain food production records including inventory and cost reports
- Use CBORD Food Service Suite to manage inventory, purchasing, production, and cost
- Plan and coordinate food preparation for special events using Eventmaster and EMS
- Recommend menu and recipe improvements with culinary team
- Supervise foodservice employees to ensure recipe standards and portion control
- Identify opportunities for operational efficiency
- Train employees in food production standards and processes
- Monitor budgeted food costs and review financial reports
- Manage inventory control procedures
- Serve as manager in charge in absence of General Manager and Executive Chef
- Oversee dining unit operations to ensure quality and service standards
- Manage signage including nutrition and allergen information
- Resolve customer service issues and consult on special dietary requirements
- Coordinate with student groups and Residence Education staff for events
- Ensure proper maintenance of kitchen equipment
- Develop staffing schedules
- participate in personnel selection
- Supervise student office support staff
- Assist with employee training and development
- Handle employee complaints and grievances
- Participate in quality improvement initiatives
- Enforce sanitation standards and HACCP compliance
- Ensure safety and ergonomic education
- Use temperature tracking systems
- Oversee accurate allergen and ingredient signage
- Perform other assigned duties as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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