Sous Chef

Ann Arbor, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $53,000.00 - $57,800.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Retirement Plan

Paid Time Off

Employee Discounts

Professional development opportunities

Tuition Assistance

Job Description

Michigan Dining is a comprehensive dining service provider at the University of Michigan, featuring nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. With a dedicated team of over 500 full-time employees and 1,300 student employees, Michigan Dining is committed to offering creative, healthy, and nutritious foods that include a wide array of international cuisines. The department emphasizes sustainability and exceptional food quality throughout all dining operations, ensuring a vibrant and inclusive culinary experience for students, faculty, and staff.

The Sous Chef position within Michigan Dining plays a vital leadership role focusing on food quality, cost management, procurement, safety, sanitation, and staff development. This full-time, regular, and nonexempt position is based onsite at the Ann Arbor Campus and offers a competitive salary range between $53,000 and $57,800. The role supports the Unit Executive Chef in large dining units by leading and monitoring food and beverage preparation and services while providing functional supervision to all culinary staff including chefs, cooks, bakers, and student employees. In smaller units, the Sous Chef acts as the lead culinary professional, responsible for developing menus, overseeing production, and collaborating closely with the management team to ensure seamless operational flow.

Key responsibilities include managing food preparation with attention to quality, presentation, portion control, and guest satisfaction. The Sous Chef also works to improve and standardize recipes alongside the Executive Chef and engages actively with students and student groups, including those with special dietary needs, to meet or exceed their dining expectations. Training and developing the culinary team through comprehensive programs is a priority, emphasizing the use of current menu management software like CBORD Food Service Suite to efficiently manage inventory, purchasing, production, recipes, menus, and costs.

Safety and sanitation are paramount in this role, requiring the Sous Chef to ensure compliance with university, state, and federal health regulations, including adherence to Hazardous Analysis of Critical Control Points (HACCP) principles. The position includes supervising food storage, production, service areas, and training staff on safe allergen practices. Financial oversight involves food and labor cost management in partnership with the management team, contributing to departmental financial goals through informed scheduling and purchasing decisions.

This role demands excellent leadership, communication, and customer service skills, alongside proficiency in culinary techniques, regional and international cuisines, and operational management in high-volume dining settings. The candidate must have a degree in Culinary Arts or equivalent experience, relevant certifications, and a minimum of three years of progressive responsibility as a chef. The University of Michigan values inclusivity, innovation, and community engagement, offering a dynamic environment where hospitality professionals can grow their careers while making a meaningful impact on campus dining experiences.

Job Requirements

Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/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
knowledge of basic computer applications such as word processing, spreadsheet, email and the internet
ability to use CBORD Food Service Suite modules or a similar menu management system
ServSafe and HACCP certified within 60 days from date of hire
American Culinary Federation certification at the Certified Sous Chef (CSC) level must be obtained within two years from date of hire
certification must be maintained as a condition of employment
ability to work a flexible schedule with variable weekday hours, some weekends and holidays
ability to transport objects weighing 25-30 lbs and move quickly throughout kitchen and dining hall
authorization to work in the U.S. is a precondition of employment

Job Qualifications

Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/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
knowledge of basic computer applications such as word processing, spreadsheet, email and the internet
ability to use CBORD Food Service Suite modules or a similar menu management system
ServSafe and HACCP certified within 60 days from date of hire
certification must be maintained as a condition of employment
American Culinary Federation certification at the Certified Sous Chef (CSC) level must be obtained within two years from date of hire
certification must be maintained as a condition of continued employment
outstanding ability to lead, train, develop, supervise and motivate a team
strong oral and written communication and customer service skills
demonstrated knowledge of regional, international and ethnic cuisines

Job Duties

Exercises functional supervision over chef assistants, cooks, bakers and other food service staff including student employees engaged in culinary operations
assigns food service personnel to specific duties and directs food preparation and activities in a manner that utilizes their culinary skills
gives specific instructions in the preparation and cooking of menu items and observes activities in the kitchen to determine that food is prepared in a proper manner and waste is minimized
oversee service and sanitation of operation
establishes and conducts training programs for unit personnel and assists the Executive Chef in all training programs
is current, fluent, and ensures use of current menu management software to manage inventory, purchasing, production, service records, recipes, menus and cost to ensure the most efficient use of labor and goods
plans, coordinates, executes and manages special events
models behavior that fosters an inclusive workplace
establish an environment of team and individual accountability
assist in setting labor standards for high-quality, efficient customer service
oversees food preparation, presentation, portioning and service
recommends changes in cooking methods and adherence to recipes to ensure the quality of food service, taste and service of the food
examines food, vegetables, meats and supplies received to assure quality, freshness and appearance
monitors inventory levels, orders food and supplies to ensure that sufficient quantity of menued items are available for the number of customers serve
works in conjunction with the Executive Chef to improve and standardize recipes
assists in developing projects and strategies to enhance the dining experience for students
meets with students, student groups and students with special dietary needs to ensure that their dining requirements and expectations are met or exceeded
conducts at least one Chef Demo or Culinary Foundations class per semester or two per calendar year
serves as a member of the unit and departmental leadership team and collaborates on program enhancements
strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value
participates in administrative staff meetings in order to assist in long-range unit planning activities
participates in professional organizations, conferences and training activities, representing the department as required or assigned
continually maintains and trains the staff on food and physical safety practices and procedures
administers health and safety standards in compliance with university, state and federal codes regulations
demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving and other front/back of the house areas
ensures that all service equipment is operational and handled safely, reporting mechanical issues to initiate repairs
monitors and trains staff in safe allergen practices at all stages of food production and service
is current and fluent in the use of the temperature tracking system to monitor equipment and food temperatures
ensures that ingredient, allergen and trait information is accurate
oversees signage including food item identifiers, menus, nutrition and allergens
assist in reviewing and maintaining food and labor cost with management team
only purchases approved products through the approved strategic vendors
contributes directly to the departmental financial goals through effective use of forecast data, proper scheduling, and responding to volume and market price fluctuations
assists in the management of food, kitchen supplies, equipment purchases, maintenance and inventory
other duties as assigned