Senior Executive Pastry Chef

Ann Arbor, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,450.00 - $78,750.00

Work Schedule

Standard Hours

Benefits

generous time off

A retirement plan

Comprehensive health insurance

Life insurance

long-term disability coverage

Flexible spending accounts for healthcare and dependent care expenses

Job Description

Michigan Dining is a comprehensive dining service provider at the University of Michigan, encompassing nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and the Michigan Catering unit. With a team of 500 full-time and 1,300 student employees, Michigan Dining is dedicated to offering creative, healthy, and nutritious foods, featuring international cuisines and embracing sustainability in all aspects of its operations. This commitment ensures that the university community enjoys a diverse and high-quality dining experience throughout the academic year.

This role of Senior Executive Pastry Chef, formally titled Culinary Manager Senior, is vital within Michigan Dining’s structu... 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
American Culinary Federation certification at the Certified Executive Pastry Chef (CEPC) level must be obtained within two years from the date of hire
Certification must be maintained as a condition of continued employment
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)
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

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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