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Accurately read and adhere to standardized recipes for all products either in a back-of-house production kitchen or a front-of-house station.

Prepare food items providing consistent food quality and maintain accurate nutritional standards; consistently checking ingredients and tasting products for accuracy, quality, quantity and visual presentation.

Use organizational skills to prioritize tasks, including preparation of multiple food orders; simultaneously execute tasks in various work areas to assure all food items are available for service.

Communicate daily with culinary and management staff regarding food products, supplies, equipment and staffing needs in order to meet production requirements.

Document and communicate critical issues to appropriate staff members: i.e. production problems, sanitation, quality issues, health and safety issues and maintenance issues.

Operate and ensures all equipment is operational and handled safely, reporting mechanical issues to appropriate member of management.

Participates in training programs and meetings as necessary or requested.

Understand and follow Health Code Regulations at all times while maintaining proper food handling procedures. This include receiving, time and temperature controls,proper storage procedures, sanitation standards,product inspection, and recording food temperatures according to Michigan Dining HACCP Plans and Departmental Policies.

Examines food and supplies received to assure quality, freshness and appearance.

Maintain a clean work environment. 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.

Work sustainably by assisting in the reduction of waste in the preparation, service and reservice of food items, monitoring efficient use of resources.

U-M EEO/AA Statement

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