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A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Job Summary

Administers, organizes and conducts training and educational programs in connection with staff development, on-the-job training and employee orientation. Manages the Michigan Dining student training and development initiative providing programs that connect the skills and knowledge students acquire on the job with their experiences in the classroom, and in their professional careers after graduation. Oversees student staff recruitment and recognition programs. Supports Michigan Dining staff with training programs and standards documentation. Plans, organizes, and develops training curricula, materials, and programs to meet specific training needs for professional, bargained-for and student staff. Coordinates and maintains records of training activities and monitors effectiveness of programs.


Training and Development Planning, Design & Assessment (30%)

  • Establishes and defines the vision for the Michigan Dining training and development program.
  • Conduct gap analyses to develop a strategic, comprehensive training and professional development plan that is mapped to pre-determined departmental competencies.
  • In collaboration with dining leadership, managers, chefs and Human Resources (HR), defines required skills and competencies that address performance gaps for professional and bargained-for staff and recommends appropriate training and development plans.  
  • Develops a master training and development plan and annual schedule, including participation in culinary competitions, and regional and national conferences.
  • Develops and monitors the training and development budget.
  • Oversees the implementation and maintenance of a learning management system to track professional, AFSCME and student employee participation in training programs and mandatory departmental meetings. Ensures compliance with regulatory training requirements and certifications.
  • Analyzes training programs by examining learner's satisfaction levels, proficiency testing, and job performance.
  • Research and vet potential third-party training consultants, negotiate contract terms, and manage all aspects of service delivery including ensuring timely compensation for services rendered.


Program Delivery (25%)

  • Conducts training sessions and train-the-trainer sessions for dining managers, chefs, students and others who are responsible for training delivery.
  • Facilitates training and departmental meetings.
  • Administers training classes and exams for national food safety manager certification.
  • Facilitates educational workshops aimed at enhancing professional skills in various areas.
  • Coordinates and delivers the Michigan Dining on-boarding program for fall new professional and AFSCME staff.


Instructional Design (20%)

  • Collaborates with internal and external subject matter experts to plan, organize, develop and maintain training curricula, materials, and programs to meet specific training needs for professional, AFSCME and student staff, with a focus on:
  • Safety—EHS, HACCP, BBP, knife skills, burn prevention, proper lifting.
  • Customer Service—server training, greeter training, service recovery, feedback solicitation and management.
  • Business Systems and Technology—cash handling, journal entries, scheduling, CBORD, CSGOLD, When to Work, new technologies.  
  • Organizational Dynamics—team building, retreats and all-staff meetings, professional development.
  • Inclusive Excellence – Boundaries, Bystander Intervention, Social Justice.
  • Orientation and Onboarding – New manager training.
  • Student Coordinator and Student Manager Training, and general student staff training and development.
  • Designs, develops, and implements courseware for computer-based, web-based, and distributed learning presentations.
  • In collaboration with the Executive Chef, coordinates culinary training; facilitates the creation and distribution of video and computer-based culinary training modules.
  • Identifies appropriate instructional media, materials, and equipment to meet learning objectives.
  • Identifies and schedules appropriate subject matter experts to deliver specific training modules.
  • Partners with Student Life experts and others to coordinate the delivery of appropriate management training.


Standards (15%)

  • In collaboration with the Operational Food & Safety Standards Manager, authors, publishes and mantains policies and procedures designed to clarify and codify standard practices across all operations.
  • Organizes and develops procedure manuals and guides; assists with the development and maintenance of Standard Operating Procedures (SOPs).
  • In coordination with Student Life Human Resources, develops and implements standard procedures for selecting, training and evaluating students in leadership positions.
  • Supervises one or more graduate student interns engaged in writing standards, policies and procedures.


Student Development (10%)

  • Directs and oversees the implementation of programs designed to create conditions in the workplace that enhance student employment experience and promotes learning and personal development.   
  • Oversees the development and implementation of a training and development curriculum targeted at students advancing to leadership positions.
  • Collaborates to deploy Michigan Dining student training and development programs across Student Life Auxiliaries as appropriate.
  • Directs the development of programs and resources to help dining managers to create community, foster student development, help students feel competent in their jobs, connected to the organization and each other, and appreciated in the workplace.
  • Initiates programs and activities designed to successfully recruit, retain and recognize student staff.


    Other duties as assigned.

Required Qualifications*

Required Qualifications:

  • Bachelor’s degree from an accredited college or university with a major in business or public administration, organizational development, instructional systems design, education, hospitality, or a related field.
  • Three to five years of training and development experience, including program design and facilitation.
  • ServSafe and HACCP certified within six months from date of hire as a condition of employment. 
  • Able to legally work in the United States.


    Position Criteria:

  • Knowledge of principles, practices and procedures in the foodservice or hospitality industry.
  • Ability to write coherent, comprehensive and complete technical documents such as Standard Operating Procedures (SOPs), policies, training manuals and instructional guides.
  • Strong technology skills and proficiency with common office applications including Microsoft Excel, PowerPoint and Word.
  • Strong presentation and facilitation skills; excellent written and verbal skills.
  • Experience with eLearning authoring tools.
  • Knowledge of Learning Management Systems.
  • Competencies include:
    • Drive for Excellence
    • Innovation
    • Business and Industry Knowledge
    • Strategic Planning & Leadership
    • Fiscal Stewardship
    • Customer Satisfaction and Communication
    • Human Resource Management & Development
    • Working with Diverse Constituencies
    • Sustainability
    • Technology


Desired Qualifications*

  • Master’s degree in higher education, college student personnel, organizational development, or a related field from an accredited college or university.
  • Two to five years of experience in the food service industry.

Additional Information

Please Note:  Relocation will not be offered for this position.

This role may have reporting obligations under Title IX and Clery.

Working conditions

  • Able to work a flexible schedule, including evenings and weekends throughout the year. 
  • Must have a current Driver’s License issued within the United States, Canada or an International License that is translated into English and successfully complete the Motor Vehicle Record Check in accordance with the University of Michigan policy.

Physical requirements

  • Able to maintain a static position for extended periods of time, move and transport objects weighing 25 - 30 pounds.

Direct reports

Supervises the Student Training and Development Specialist, graduate student intern(s) and undergraduate student staff.




U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.