Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,200.00 - $57,800.00
Benefits
generous time off
Retirement plan with two-for-one matching contributions and immediate vesting
Comprehensive health insurance
Life insurance
long-term disability coverage
Flexible spending accounts for healthcare and dependent care expenses
Job Description
The University of Michigan is a prestigious public research university known for its commitment to excellence in education, research, and community service. With a vibrant campus located in Ann Arbor, Michigan, the university provides an inclusive and dynamic environment for students, faculty, and staff. The Michigan Dining department, a vital part of the campus community, operates nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and a catering unit, employing approximately 500 full-time staff and 1,300 student employees. Michigan Dining is committed to offering creative, healthy, and nutritious foods, emphasizing international cuisines and sustainability practices across all dining... Show More
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 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
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
- American Culinary Federation certification at the Certified Sous Chef (CSC) level must be obtained within two years from date of hire
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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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