Sous Chef

Michigan Dining is a comprehensive university dining operation serving the University of Michigan community through an extensive network of facilities including 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 over 1,300 student employees, Michigan Dining is committed to providing creative, healthy, and nutritious food options that span international cuisines while emphasizing sustainability throughout all aspects of dining services. As a large-scale food service provider, the department plays a crucial role in enhancing campus life by offering diverse culinary experiences and meeting the nutritional needs of students, faculty, and staff.

The role being offered is for a Sous Chef, titled officially as Chef, and is situated on the Ann Arbor campus. This full-time, regular, and nonexempt position reports directly to the General Manager within the Dsa Housing Services organizational group, specifically under MI Dining - Administration. The compensation ranges from $53,000 to $57,000 annually, commensurate with experience and qualifications. Employees typically work a 40-hour week, with potential overtime as necessary to meet operational demands.

As a Sous Chef at Michigan Dining, you will lead and oversee the preparation and service of food and beverages, ensuring the highest standards of quality, safety, and hygiene. You will hold functional supervision responsibilities over Chef Assistants, Cooks, Bakers, and other culinary staff inclusive of student workers, leveraging effective communication and leadership to foster an inclusive and collaborative workplace culture. Your duties will encompass food quality assurance, cost control, procurement management, safety compliance, sanitation maintenance, and staff development. The role requires a hands-on leader who can assign tasks effectively, recommend improvements in cooking methods, and maintain adherence to recipes and portion controls to consistently deliver excellent food service.

This position demands a professional with a degree in Culinary Arts or equivalent experience gained through apprenticeship or practical work in high-volume, quality food operations. The ideal candidate will have at least three years of progressive chef experience across diverse culinary concepts, with a strong knowledge of culinary techniques, menu and recipe development, budgeting, food ordering, and kitchen equipment operation. A broad understanding of regional, international, and ethnic cuisines is essential to meet the varied tastes and preferences of the campus community. In addition to technical skills, this role emphasizes leadership in training and maintaining rigorous food and workplace safety standards.

Working at Michigan Dining offers a fulfilling career opportunity within the University of Michigan, an institution known for its inclusive culture and commitment to employee well-being. Employees benefit from comprehensive health insurance options, a generous retirement plan with matching contributions, life and long-term disability insurance, flexible spending accounts, and generous paid time off. This role is onsite at the Ann Arbor Campus, reflecting the hands-on nature of the work environment.

Candidates should be authorized to work in the United States, as sponsorship is not available. The university supports equal employment opportunities and fosters a diverse and inclusive workplace. The application process requires a cover letter attached to the resume, detailing your interest and relevant experience for this Sous Chef position. The university’s review process ensures timely consideration while maintaining open access to qualified candidates.