Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,450.00 - $78,750.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Paid holidays
Employee Discounts
Professional development opportunities
Job Description
The University of Michigan, located in Ann Arbor, is a premier public research university with a commitment to excellence in education, research, and community service. Among its diverse range of student services, Michigan Dining stands out as a comprehensive culinary operation dedicated to providing high-quality, nutritious, and sustainable food options. Michigan Dining includes nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and an extensive catering unit. With a workforce of 500 full-time and 1,300 student employees, Michigan Dining thrives on creativity, nutritional excellence, and cultural diversity in cuisine, reflecting the vibrant university community it serves. The... Show More
Job Requirements
- Degree in culinary arts from an accredited culinary school or apprenticeship program or equivalent experience
- Minimum of seven years of progressively responsible experience as a chef in a high-volume, high-quality operation with a variety of concepts and/or catering and banquet experience
- Knowledge and comprehensive experience with culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel
- ServSafe certified within 60 days from date of hire as a condition of employment, with certification maintenance required
- American Culinary Federation Certified Executive Chef (CEC) certification required within two years of hire, with ongoing certification maintenance
- Knowledge of computer applications such as word processing, spreadsheets, email, internet, and menu and production management systems
- Must have a valid U.S., Canadian, or internationally recognized driver’s license translated into English and completion of motor vehicle record check according to University of Michigan policy
- Ability to work flexible schedule including evenings and weekends
- Ability to work onsite at Ann Arbor campus
- Ability to move and transport objects weighing 25-30 pounds, twist, bend, climb stairs, and remain in a static position for extended periods
Job Qualifications
- Degree in Culinary Arts from an accredited culinary school or apprenticeship program or equivalent experience
- Minimum of seven years of progressive experience as a chef in high-volume, quality operations with diverse concepts and catering/banquet experience
- Comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, kitchen equipment, food preparation, presentation, and staff supervision
- ServSafe certification within 60 days of hire and maintenance thereafter
- Certified Executive Chef (CEC) certification within two years of hire and maintenance thereafter
- Proficiency with computer applications including word processing, spreadsheets, email, internet, menu management, and production systems
Job Duties
- Establishes and accelerates changes to menus, recipes, and cooking methods, leading to improved food quality and efficient preparation
- Oversees menu, food preparation, presentation, portioning, and plating design
- Ensures overall consistency and quality by developing and enforcing standards, policies, and procedures
- Collaborates with Campus Executive Chef to improve and standardize recipes and develop new culinary projects and strategies
- Utilizes menu and event management software to manage inventory, purchasing, production, service records, recipes, menus, and food costs
- Leads culinary team to meet guest dining requirements and responds to feedback
- Plans and coordinates food preparation for Residential Dining, Catering, and special events
- Exercises administrative supervision over culinary staff including Operations Manager, Sous Chefs, chef assistants, and cooks
- Coaches and develops employees, fostering teamwork, morale, and accountability
- Makes personnel recommendations including hiring, training, promotions, and disciplinary actions
- Manages scheduling and training to ensure high-quality service and food preparation
- Supports departmental initiatives and professional development
- Assists in budget projections, manages food and labor costs, and oversees inventory and purchasing
- Utilizes financial data for decision making and departmental planning
- Maintains and trains staff on safety and sanitation practices and procedures in compliance with health regulations
- Conducts routine inspections to uphold sanitation and safety standards
- Ensures operational safety and maintenance of service equipment
- Performs additional duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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