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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.

Summary

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 management of culinary staff and culinary operations; and coordinate efforts to provide services to a diverse clientele. Provide training for your staff, keeping them current with culinary skills and procedures. Participate in sales efforts with customer interaction. You will report to the Campus Executive Chef.

Please click here to view the full job description. 

What You'll Do

• 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 with the campus executive chef for catering to improve and standardize recipes, and develop new recipes.
• Remain current with industry trends and help develop new concepts; demonstrate a high level of knowledge in regional, international and ethnic cuisines.
• Assist the campus executive chef and managers in developing projects and strategies to enhance the dining experience for guests.
• Exercise administrative management over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations.
• Make recommendations regarding personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination.
• Manage, and train culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner.
• 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 development, work with employees while demonstrating a commitment to their individual growth.
• Support departmental initiatives including student engagement and Diversity, Equity and Inclusion.
• Assist in the budget projections for the Michigan Catering operations.
• Manage food, kitchen supply and equipment purchases and inventory using the approved management system.
• Conduct routine inspections of preparation, storage, and service areas ensuring sanitation is maintained.
• Ensure that all service equipment is operational and handled safely, reporting mechanical issues to appropriate member of management.

Skills You Have

•  Degree in Culinary Arts from an accredited culinary school or apprenticeship program and 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 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.
• 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.
• Knowledge of regional, international and ethnic cuisines. 

Desired Qualifications*

• Bachelor's Degree
• Experience with any food management and event management software.

Additional Information

Working conditions

• The Executive Chef is classified as a "critical employee" and will be on site during any emergency closure of the University.
• Able to work a flexible schedule, including evenings and weekends throughout the year.
• Have a current Driver's License issued within the United States, Canada or an International License that is translated into English and complete the Motor Vehicle Record Check following the University of Michigan policy.

Physical requirements

• Move and transport objects weighing 25 - 30 pounds, twist and bend frequently,  ascend/descend stairs, and work in a static position for extended periods.

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.

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Application Deadline

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.

U-M EEO/AA Statement

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

U-M COVID-19 Vaccination Policy

COVID-19 vaccinations, including boosters when eligible, are required for all University of Michigan students, faculty and staff across all campuses, including Michigan Medicine.  This includes those working remotely.   More information on this new policy is available on the Campus Blueprint website or the UM-Dearborn and UM-Flint websites.