Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement Plan
Paid Time Off
Job Description
Michigan Medicine is a premier academic medical center located in Ann Arbor, Michigan, recognized globally for its commitment to excellence in healthcare delivery, education, and research. As part of the University of Michigan, it is one of the largest and most comprehensive health care complexes in the world, employing over 30,000 professionals dedicated to advancing innovative medical practice, research breakthroughs, and education. Since the founding of the University of Michigan Medical School in 1850, Michigan Medicine has continued to evolve, setting high standards for patient care, community service, and technological advancements. The institution's mission is to improve the health of patients, populations, and communities, grounded in strategic principles that emphasize patient care, education, and research as key pillars of its contribution to society.
The role of Sous Chef at Michigan Medicine offers a unique opportunity to join the Food Service and Patient Support team at the Kahn Health Care Pavilion. This full-time and exempt position requires leadership in overseeing daily operations of a busy hospital kitchen, where quality, safety, and nutritional standards are paramount. As a Sous Chef, you will play an instrumental role under the guidance of the Executive Chef in developing menus and recipes tailored to a diverse patient population, ensuring dietary needs, preferences, and safety regulations are met with meticulous attention to detail.
Key responsibilities include managing multiple teams responsible for food preparation, tray assembly, delivery, kitchen cleaning, and stockkeeping. You will lead staff by setting clear operational goals, fostering effective communication using tools like newsletters and bulletin boards, and encouraging teamwork and inclusivity. The role demands hands-on support with foodservice tasks when necessary to maintain smooth operations during peak periods or staff shortages. Collaboration with Human Resources and Food Service Managers is also essential in recruiting, training, and developing staff. You will ensure all employees comply with health system standards, conduct performance evaluations, and administer disciplinary actions thoughtfully and consistently.
Candidates for this position are expected to bring formal culinary training, such as a culinary program certificate or an associate degree, complemented by at least two years of culinary work experience in food service environments. Certification in ServSafe Foodservice or obtaining it within 90 days of hire is required to safeguard food safety and sanitation standards. Preference is given to those with a bachelor's degree in hospitality management or related fields, experience with CBORD Food Service Management System, and a background supervising unionized staff in high-volume or institutional foodservice operations. This position requires availability for a Sunday through Thursday schedule from 1:30 pm to 10:00 pm, including weekends and holidays.
Working at Michigan Medicine means you become part of a world-class institution dedicated to impactful healthcare. Employees enjoy comprehensive benefits from day one, including medical, dental, and vision coverage, as well as retirement savings plans with a 2:1 matching contribution. The institution upholds a strong commitment to diversity, equity, and inclusion, supporting an environment where all employees can thrive and contribute meaningfully to the greater good. As a leader in academic health systems globally, Michigan Medicine provides ample opportunities for career growth and professional development within a collaborative and innovative culture.
The role of Sous Chef at Michigan Medicine offers a unique opportunity to join the Food Service and Patient Support team at the Kahn Health Care Pavilion. This full-time and exempt position requires leadership in overseeing daily operations of a busy hospital kitchen, where quality, safety, and nutritional standards are paramount. As a Sous Chef, you will play an instrumental role under the guidance of the Executive Chef in developing menus and recipes tailored to a diverse patient population, ensuring dietary needs, preferences, and safety regulations are met with meticulous attention to detail.
Key responsibilities include managing multiple teams responsible for food preparation, tray assembly, delivery, kitchen cleaning, and stockkeeping. You will lead staff by setting clear operational goals, fostering effective communication using tools like newsletters and bulletin boards, and encouraging teamwork and inclusivity. The role demands hands-on support with foodservice tasks when necessary to maintain smooth operations during peak periods or staff shortages. Collaboration with Human Resources and Food Service Managers is also essential in recruiting, training, and developing staff. You will ensure all employees comply with health system standards, conduct performance evaluations, and administer disciplinary actions thoughtfully and consistently.
Candidates for this position are expected to bring formal culinary training, such as a culinary program certificate or an associate degree, complemented by at least two years of culinary work experience in food service environments. Certification in ServSafe Foodservice or obtaining it within 90 days of hire is required to safeguard food safety and sanitation standards. Preference is given to those with a bachelor's degree in hospitality management or related fields, experience with CBORD Food Service Management System, and a background supervising unionized staff in high-volume or institutional foodservice operations. This position requires availability for a Sunday through Thursday schedule from 1:30 pm to 10:00 pm, including weekends and holidays.
Working at Michigan Medicine means you become part of a world-class institution dedicated to impactful healthcare. Employees enjoy comprehensive benefits from day one, including medical, dental, and vision coverage, as well as retirement savings plans with a 2:1 matching contribution. The institution upholds a strong commitment to diversity, equity, and inclusion, supporting an environment where all employees can thrive and contribute meaningfully to the greater good. As a leader in academic health systems globally, Michigan Medicine provides ample opportunities for career growth and professional development within a collaborative and innovative culture.
Job Requirements
- Formal training in a culinary program or an associate degree with at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience
- ServSafe Foodservice Certification (or receipt of certification within 90 days of hire)
- Must be available to work Sunday-Thursday 1:30 pm - 10:00 pm
- Must be available to work on weekends and holidays
- Ability to perform duties equivalent to subordinate employees to support team function as needed
- Compliance with health system, department, and regulatory standards
- Ability to collaborate with HR and Food Service Managers on staffing and training
- Commitment to promote teamwork, wellbeing, and inclusion within the hospital kitchen
- Willingness to apply disciplinary action when necessary to enforce guidelines and policies consistently
Job Qualifications
- Formal training in a culinary program or an associate degree with at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience
- ServSafe Foodservice Certification (or receipt of certification within 90 days of hire)
- Bachelor’s degree in hospitality management, business administration, nutrition, culinary arts, or a related field
- Knowledge of CBORD Food Service Management System
- Experience supervising bargained-for staff
- Two years of supervisory experience in a high-volume, complex food service operation with at least 1-2 years of experience in an institutional or high-volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff
Job Duties
- Work alongside the Executive Chef on menu and recipe development that meets the needs of a diverse patient population
- Perform recipe audits to ensure the accuracy of recipes and staff preparation
- Supervise and direct foodservice employees to achieve defined operational goals
- Maintain effective communication methods, such as bulletin boards and newsletters, to keep staff informed
- Promote teamwork, wellbeing, and inclusion within the hospital kitchen
- Perform duties equivalent to subordinate employees to support team function as needed
- Assist in the recruitment, selection, training, and development of staff in collaboration with Food Service Managers
Job Criteria
Experience
No experience required
Job Location
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