How to Apply
Please include a resume
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.
Staff Supervision (50%)
- Exercises functional supervision over Chef Assistants, Cooks, Bakers and other food service staff including student employees engaged in culinary operations
- Assigns food service personnel to specific duties and direct food preparation and activities in a manner that utilizes their culinary skills
- Gives specific instructions in the preparation and cooking of menu items and observes activities in the kitchen to determine that food is prepared in a proper manner and waste is minimized.
- Plans and coordinates food preparation for special events
Food Quality and Student Experience (30%)
- Oversees food preparation, presentation, portioning and plating design
- Recommends changes in cooking methods to ensure the quality of food service and the taste and appearance of food.
- Examines food, vegetables, meats and supplies received to assure quality, freshness and appearance.
- Monitors inventory levels and orders food and supplies to ensure that a sufficient quantity of menued items is available for the number of customers served.
- Works in conjunction with the Chef de Cuisine/Executive Chef to improve and standardize recipes.
Sanitation and Safety (10%)
- Continually maintains and trains the staff in sanitary practices and procedures
- Administers health and safety standards in compliance with university, state and federal code regulations
General Duties (10%)
- Serves as a member of the unit leadership team and collaborates on program enhancements.
- Other duties as assigned.
- Degree in Culinary Arts from an accredited culinary school or apprenticeship and/or equivalent experience
- Knowledge of a diverse range of cuisines and cooking methods
- Ability to lead, train, supervise and motivate 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 similar menu management system
- Able to legally work in the United States
- Bachelor's degree in hospitality management or related field desired
- Previous experience as a Sous Chef, kitchen/production supervisor or Executive Chef
- College/University foodservice desired
- ServeSafe certified
- Able to stand and walk for extended periods of time while preparing food; lift and transport objects weighing 25 - 30 pounds and move quickly throughout the kitchen and dining hall as needed.
Sunday- Thursday 11:00 - 7:30 , OFF Friday, Saturday
This role may have reporting obligations under Title IX and Clery.
Salary may vary depending on qualifications, experience, and education of the selected candidate.
Relocation will not be offered for this position.
U-M EEO/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.