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
The University of Michigan operates Michigan Dining, a comprehensive dining services department that encompasses nineteen on-campus cafes and markets, nine residential dining halls, the Michigan Bakeshop, and the Michigan Catering unit. This extensive network supports a vibrant community of more than 500 full-time employees and 1,300 student employees. Michigan Dining is committed to providing creative, healthy, and nutritious foods, celebrating international cuisines, and promoting sustainability in all dining operations. As a part of this dynamic team, the department emphasizes high standards of food quality, excellent service, and innovative culinary experiences for the university community.
The position available ... Show More
The position available ... Show More
Job Requirements
- Degree in culinary arts from an accredited culinary school or apprenticeship program 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
- Experience and knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel
- Demonstrated knowledge of regional, international and ethnic cuisines
Job Qualifications
- Degree in culinary arts from an accredited culinary school or apprenticeship program 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
- Experience and knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel
- Demonstrated knowledge of regional, international and ethnic cuisines
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
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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