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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,200.00 - $57,800.00
Work Schedule
Standard Hours
Flexible
Benefits
generous time off
A retirement plan that provides two-for-one matching contributions with immediate vesting
Many choices for comprehensive health insurance
Life insurance
long-term disability coverage
Flexible spending accounts for healthcare and dependent care expenses
Job Description
Michigan Dining is a distinguished dining services department within the University of Michigan, operating across the Ann Arbor campus. The department manages an extensive network of nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and the Michigan Catering unit. With a dedicated workforce of approximately 500 full-time staff members and 1,300 student employees, Michigan Dining is committed to providing creative, delicious, healthy, and nutritious foods. They emphasize a wide variety of international cuisines while upholding sustainability principles throughout all aspects of dining operations. This commitment to quality and variety ensures that the University of Michigan community... Show More
Job Requirements
- Degree in Culinary Arts from an accredited culinary school or apprenticeship program or equivalent experience
- Minimum of three years of progressively responsible experience as a chef in a high volume, high quality operation with a variety of concepts
- Experience and knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel
- Demonstrated knowledge of regional, international and ethnic cuisines
Job Qualifications
- Degree in Culinary Arts from an accredited culinary school or apprenticeship program or equivalent experience
- Minimum of three years of progressively responsible experience as a chef in a high volume, high quality operation with a variety of concepts
- Experience and knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel
- Demonstrated knowledge of regional, international and ethnic cuisines
Job Duties
- Exercise functional supervision over Chef Assistants, Cooks, Bakers and other food service staff including student employees engaged in culinary operations
- Assign food service personnel to specific tasks and direct food preparation and activities in a manner that uses their culinary skills
- Oversee food preparation, presentation, portioning and service
- Recommend changes in cooking methods and adherence to recipes to ensure the quality of food service, taste and service of the food
- Continually maintains and trains the staff on food and physical safety practices and procedures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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