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 comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Position Summary:

Manage all Bakeshop operations. Lead the Bakeshop team to provide culinary excellence, training, recipe, and menu development; be the leader of the development of new and seasonal menus. Provide daily direction and strategic guidance of Bakeshop team and Bakeshop operations; and coordinate efforts to deliver services to a diverse clientele across multiple service outlets. Provide training and development for the staff, keeping them current with culinary skills and procedures. Manage large-scale special events for residential dining and catering. Work with the Culinary Director to support residential dining, catering and retail including menu development, ordering, prep, production, and service.

You will report to the Michigan Dining Culinary Director and work onsite. Learn more about the role here. 
 

Benefits at the University of Michigan

In addition to a career filled with purpose and opportunity, The University of Michigan offers a comprehensive benefits package to help you stay well, protect yourself and your family and plan for a secure future. Benefits include:

• Generous time off
• A retirement plan that provides two-for-one matching contributions with immediate vesting
• Many choices for comprehensive health insurance
• Life insurance
• Long-term disability coverage
• Flexible spending accounts for healthcare and dependent care expenses
   

• Lead and implement menu, recipe, and production improvements to enhance bakeshop quality, presentation, and efficiency.
• Oversee all aspects of menu execution, including food preparation, presentation, portioning, and plating.
• Ensure delivery of high-quality, made-from-scratch baked goods and services across the bakeshop.
• Manage bakeshop staff, including bakers, food service workers, and kitchen cleaners, and ensure adherence to policies, and procedures.
• Collaborate with Campus Executive Chefs to standardize and develop recipes and introduce new menu items.
• Use current food production and inventory management systems to oversee purchasing, inventory, recipes, menus, labor, and cost control.
• Maintain current knowledge of industry trends and demonstrate expertise in regional, international, and ethnic cuisines to support concept development.
• Provide leadership that fosters teamwork and a positive work environment.
• Train staff by communicating expectations.
• Participate in personnel decisions, including hiring, training, evaluations, promotions, and disciplinary actions, including involvement in culinary testing and assessments.
• Communicate recipes, guidelines, and operational expectations during trainings and pre-shift or event meetings.
• Oversee staff scheduling and training to ensure excellent guest service and high-quality food preparation and presentation.
• Help with bakeshop budget development and projections and monitors food costs to ensure understanding of operational goals.
• Manage food, supply, and equipment purchasing and inventory through approved management systems.
• Ensure compliance with state and county health, safety, and sanitation regulations, maintaining sanitation as a unit priority.
   

• Degree in Culinary Arts from an accredited culinary school or apprenticeship program.
• Minimum of seven years of progressively responsible experience as a Pastry Chef in a high volume, high-quality operation with a variety of concepts and/or catering and banquet experience.
• Experience with some combination of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, and presentation.
• Three or more years of supervisory experience (may be informal or formal including interns, students, matrixed environment).
• ServSafe and HACCP certified within 60 days from the 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 Pastry Chef (CEPC) level must be obtained within two years from the 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 basic computer applications such as word processing, spreadsheet, email, and the Internet; and ability to use menu management and production systems.
   

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

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.

Selected candidates whose start date is 4/1/2026 or after, will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.

Salary may vary depending on qualifications, experience, and education of the selected candidate.

Relocation will not be offered for this role.

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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 employment opportunity employer.