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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,450.00 - $78,750.00
Work Schedule
Standard Hours
Benefits
generous time off
Retirement plan with matching contributions
Comprehensive health insurance
Life insurance
long-term disability coverage
Flexible spending accounts for healthcare
Flexible spending accounts for dependent care
Job Description
Michigan Dining is a premier dining service provider affiliated with the University of Michigan. It consists of nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and the Michigan Catering unit, collectively serving a diverse and vibrant university community. With a workforce of 500 full-time employees and 1,300 student employees, Michigan Dining is dedicated to delivering creative, healthy, and nutritious foods that reflect international cuisines while emphasizing sustainability in all aspects of its dining operations. The department offers a supportive and dynamic work environment that values innovation, teamwork, and quality service, making it a leading employer in... 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 certified within 60 days from the date of hire as a condition of employment
- If the certification is not acquired during the 60-day period, employment will be terminated
- Certification must be maintained 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
- If the certification is not acquired within two years, employment will be terminated
- Certification must be maintained as a condition of continued employment
- Knowledge of basic computer applications such as word processing, spreadsheet, email, and the Internet
- And 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 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 including interns, students, or matrixed environments
- ServSafe and HACCP certification
- American Culinary Federation certification at the Certified Executive Pastry Chef (CEPC) level or willingness to obtain within two years
- Knowledge of basic computer applications and menu management systems
- Strong leadership and communication skills
- Ability to foster teamwork and maintain a positive work environment
- Commitment to high-quality culinary standards and ongoing professional development
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 monitors 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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