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.
Department Summary 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
Job Summary Manage all culinary operations for one or more catering facilities or programs. Lead the culinary team to provide culinary excellence, training, recipe, and menu development; be the leader of development of new and seasonal menus. Provide daily direction and guidance of culinary staff and culinary operations; and coordinate efforts to deliver services to a diverse clientele. Provide training for the staff, keeping them current with culinary skills and procedures. Participate in sales efforts with customer interaction.
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Establish and accelerate changes to menus, recipes and cooking methods; and lead to improve food quality, attractiveness and efficient preparation. Oversee menu, food preparation, presentation, portioning and plating design. Work together with the campus executive chef for catering to improve and standardize recipes, and to develop new recipes. In collaboration with the campus executive chef, train the culinary staff in cooking and serving methods, presentation and portion control; exhibit a hands-on approach to training and development, working with employees while demonstrating a commitment to their individual growth. Exercise administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations. Be a leader for employees while promoting teamwork, employee morale, and open communication
Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/or equivalent experience. Minimum of seven 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 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 management of kitchen personnel.
This role may have reporting obligations under Title IX and Clery.
Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.
Salary may vary depending on qualifications, experience, and education of the selected candidate.
Relocation will not be offered for this position.
Selected candidates whose start date is 4/1/2024 or after, will not be eligible for the university FY24-25 salary/merit plan unless otherwise notified.
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Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.
The University of Michigan is an equal opportunity/affirmative action employer.
About University of Michigan - Ann Arbor
A great university is made so by its faculty and staff, and Michigan is recognized as one of the best universities to work for in the country. The Michigan culture is known for engaging faculty and staff in all facets of the university to create a workplace that is vibrant and stimulating.For two consecutive years, the Chronicle of Higher Education has placed U-M in its "Great Colleges to Work For" survey. In particular, the university earns high marks for strong relations between faculty and administrators, a collaborative system of governance, strong pay and benefits, and a healthy work/life balance.
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