Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,200.00 - $57,800.00
Work Schedule
Standard Hours
Benefits
generous time off
Retirement Plan
Health Insurance
Life insurance
long-term disability coverage
flexible spending accounts
Job Description
Michigan Dining is an integral part of the University of Michigan, offering an extensive array of dining venues including nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and the Michigan Catering unit. With a workforce consisting of 500 full-time employees and 1,300 student employees, Michigan Dining is dedicated to providing creative, healthy, and nutritious foods, embracing international cuisines and sustainability principles throughout its operations. The department emphasizes quality food service, sustainability, and fostering a welcoming environment for the university community and its guests. The team’s commitment to excellence is seen in its dedication to diverse culinary... 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 as a condition of continued 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
- 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
We didn't receive the exact location for this job posting,
please contact the employer.
You may be also interested in:
Nearby Cities