Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,450.00 - $78,750.00
Work Schedule
Standard Hours
Benefits
generous time off
Retirement plan with two-for-one matching contributions and immediate vesting
Comprehensive health insurance options
Life insurance
long-term disability coverage
Flexible spending accounts for healthcare and dependent care expenses
Job Description
Michigan Dining is a leading culinary service provider within the University of Michigan community, operating nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and the Michigan Catering unit. With a dedicated team of 500 full-time employees and 1,300 student workers, Michigan Dining is committed to delivering creative, healthy, and nutritious food offerings, emphasizing international cuisines and sustainability across all dining operations. This expansive network caters to a diverse clientele on campus, supporting a vibrant food culture that values quality, innovation, and environmental consciousness.
The Senior Executive Pastry Chef plays a pivotal role in managing all ... Show More
The Senior Executive Pastry Chef plays a pivotal role in managing all ... Show More
Job Requirements
- Degree in Culinary Arts from an accredited culinary school or apprenticeship program
- minimum of seven years of progressively responsible experience as a Pastry Chef in a high volume, high-quality operation with a variety of concepts and/or catering and banquet experience
- experience with some combination of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, and presentation
- three or more years of supervisory experience, may be informal or formal including interns, students, matrixed environment
- ServSafe and HACCP certification within 60 days from the date of hire as a condition of employment
- American Culinary Federation certification at the Certified Executive Pastry Chef (CEPC) level must be obtained within two years from the date of hire
- knowledge of basic computer applications such as word processing, spreadsheet, email, and the internet
- ability to use menu management and production systems
Job Qualifications
- Degree in Culinary Arts from an accredited culinary school or apprenticeship program
- minimum of seven years of progressively responsible experience as a Pastry Chef in a high volume, high-quality operation with a variety of concepts and/or catering and banquet experience
- experience with some combination of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, and presentation
- three or more years of supervisory experience, may be informal or formal including interns, students, matrixed environment
- ServSafe and HACCP certification within 60 days from the date of hire
- American Culinary Federation certification at the Certified Executive Pastry Chef (CEPC) level within two years from the date of hire
- knowledge of basic computer applications such as word processing, spreadsheet, email, and the internet
- ability to use menu management and production systems
Job Duties
- Lead and implement menu, recipe, and production improvements to enhance bakeshop quality, presentation, and efficiency
- oversee all aspects of menu execution, including food preparation, presentation, portioning, and plating
- ensure delivery of high-quality, made-from-scratch baked goods and services across the bakeshop
- manage bakeshop staff, including bakers, food service workers, and kitchen cleaners, and ensure adherence to policies and procedures
- collaborate with campus executive chefs to standardize and develop recipes and introduce new menu items
- use current food production and inventory management systems to oversee purchasing, inventory, recipes, menus, labor, and cost control
- maintain current knowledge of industry trends and demonstrate expertise in regional, international, and ethnic cuisines to support concept development
- provide leadership that fosters teamwork and a positive work environment
- train staff by communicating expectations
- participate in personnel decisions, including hiring, training, evaluations, promotions, and disciplinary actions, including involvement in culinary testing and assessments
- communicate recipes, guidelines, and operational expectations during trainings and pre-shift or event meetings
- oversee staff scheduling and training to ensure excellent guest service and high-quality food preparation and presentation
- help with bakeshop budget development and projections and monitor food costs to ensure understanding of operational goals
- manage food, supply, and equipment purchasing and inventory through approved management systems
- ensure compliance with state and county health, safety, and sanitation regulations, maintaining sanitation as a unit priority
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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