How to Apply
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.
Manages, oversees and is responsible for culinary operations for one or more Residential Dining, Catering and Retail Operations. Provides leadership, training, menu and recipe development to provide culinary experience to meet and exceed expectations
Michigan Dining is comprised of twenty-one on-campus cafes and markets, nine residential dining halls, a line of Blue to Go foods and the Michigan Catering unit. Our 300 professional and 2000 student employees are committed to creative, healthy and nutritious foods, international cuisines and sustainability throughout all dining operations
Food Quality & Guest Experience (40%)
- Menu development and management. Developing diverse menus meeting dietary and cultural needs.
- Oversees menu, food preparation, presentation, portioning and service.
- Ensures overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services.
- Recommends changes to menus, recipes and cooking methods. Consistently strives to improve food quality, attractiveness and efficient preparation and service.
- Works in collaboration with Campus Executive Chef and Culinary and Nutrition specialist and team to develop new recipes and continually improve and standardize existing recipes
- Remains current with industry trends and participate in the development of new concepts; demonstrates a high level of knowledge in regional, international and ethnic cuisines.
- Examines products and supplies received to assure quality, freshness, appearance and value.
- Meet with guests to ensure dining requirements and expectations are met or exceeded.
- Responds to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality.
- Assists the campus and lead executive chefs and managers in developing projects and strategies to enhance the dining experience for guests.
- Plans and coordinates food preparation for catering and special events.
- Assists in cooking and preparing food and directs culinary team.
Operational Leadership (35%)
- Exercises administrative supervision over chef leads, chefs, operations managers, chef assistants, cooks, bakers, kitchen cleaners and other food service staff including student employees engaged in culinary operations.
- Human resource management to include staff selection, scheduling, work distribution, training and development, time keeping, acknowledgements, grievances and discipline.
- Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.
- Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations.
- Establish and maintain an inclusive environment of teamwork and individual accountability.
- Manages, schedules, and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner.
- Is current, fluent, and ensures use of CBORD Foodservice Suite (FSS) to manage inventory, purchasing, production, service records, recipes, menus and cost to ensure the most efficient use of labor and goods.
- Is current, fluent, and ensures use of CBORD Eventmaster and EMS to manage event operations and billing accuracy.
- Trains the culinary staff in cooking and serving methods, presentation and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth.
- Continually works to develop team and individual members of the team to be more knowledgeable and better prepared for next level opportunities through constant training and communication.
- Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities.
- Enforces all appearance and uniform guidelines.
- Support departmental initiatives including and Diversity, Equity and Inclusion, student engagement and sustainability.
- Participates in professional organizations, conferences and training activities, representing the department as required or assigned.
Financial & Procurement Operations (10%)
- Works in conjunction with the lead executive chef and managers to manager budgets.
- Monitors the budget and makes necessary adjustments consistent with attaining unit goals.
- Ensures that the proper level of labor is used to perform the required level of service without impacting service standards.
- Manages food, kitchen supplies, equipment purchases, maintenance and inventory.
- Only purchases approved products through the approved strategic vendors.
- Contributes directly to the departmental financial goals through effective use of forecast data, proper scheduling, and responding to volume and market price fluctuations.
Sanitation & Safety (15%)
- Continually maintains and trains the staff on food and physical safety practices and procedures.
- Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority.
- Demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving and other front/back of the house areas.
- Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained as well as the health and safety of dining guests and employees.
- Ensures that all service equipment is operational and handled safely, reporting mechanical issues to initiate repairs.
- Monitors and trains staff in safe allergen practices at all stages of food production and service.
- Is current and fluent in the use of the temperature tracking system to monitor equipment and food temperatures.
- Ensures that ingredient, allergen and trait information is accurate; oversees signage including food item identifiers, menus, nutrition and allergens.
- Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/or equivalent experience.
- Three- five years of progressively responsible experience as a chef in a high volume, high quality operation with a variety of concepts and/or catering and banquet experience.
- Experience and comprehensive 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.
- Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with a diverse team.
- Strong oral and written communication and customer service skills.
- Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet; and ability to use CBORD Food Service Suite modules or a similar menu management system.
- TAM and ServSafe certified within 60 days from date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment.
- American Culinary Federation certification at the Certified Executive Chef® (CEC®) level must be obtained within two years from date of hire. If the certification is not acquired within two years, employment will be terminated. Certification must be maintained as a condition of continued employment.
- Able to legally work in the United States.
- Competencies include:
- Drive for Excellence
- Hospitality Business and Industry Knowledge
- Strategic Planning & Leadership
- Operational Management
- Fiscal Stewardship
- Customer Satisfaction and Communication
- Human Resource Management & Development
- Working with Diverse Constituencies
Experience with any food management and event management software.
- The Executive Chef is classified as a “critical employee” and will be expected to be on site during any emergency closure of the University.
- Ability to move and transport objects weighing 25 - 30 pounds, twist and bend frequently, climb stairs, and work in a static position for extended periods of time.
U-M EEO/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.