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

Manages all aspects of production for one or more residential or retail operations. Ensures on-budget food costs and reduces food waste through accurate forecasting, careful purchasing, inventory controls and continuous food cost monitoring. Coordinates and supervises food preparation, staff schedules and sanitation activities. Manages front-of-house operations, and assists in managing back-of house operations as needed to support daily dining service operations.

Production (50%)

• In collaboration with unit chefs, plans and costs menus, maintains inventory levels based on production.
• Forecasts and coordinates production for unit menus, special events and entertainment requests.
• Coordinates the food and beverage ordering process, trains staff assigned to place orders.
• Maintains food production records including, inventory, service sheets, pre and post cost reports, and meal counts for evaluating future forecasting and cost per meal.
• Is current, fluent, and ensures use of CBORD Food Service Suite (FSS) to manage inventory, purchasing, production, service records, recipes, menus and cost to ensure the most efficient use of labor and goods.
• Plans and coordinates food preparation for special events. Is current, fluent, and ensures use of CBORD EventMaster and EMS to manage event operations and billing accuracy.
• In conjunction with members of the culinary team, recommends changes or improvements to the menu, recipes, and food and beverage products.
• Supervises and directs food service employees to ensure food is prepared according to standardized recipes, on a timely basis, and according to standardized menus; assures proper portion and cost control of recipes and supplies.
• Identifies opportunities to improve efficiency and effectiveness of food service operations.
• Trains employees in food production standards and processes.

Financial Oversight (20%)

• Monitors budgeted food costs; regularly reviews budget status with chefs and managers.
• Reviews and analyzes financial reports to manage costs within the current budget.
• Monitors inventory levels and manages monthly/weekly inventory.
• Develops procedures and manages inventory control procedures.

Supervision & Administration (20%)

• In the absence of the General Manager and Executive Chef, serves as the manager in charge.
• Supports the day-to-day operations in a dining unit; ensures consistency, quality and appealing presentation of food; monitors all areas of the dining operation, kitchen, preparation, service, dining room and dish room throughout the meal service period to be sure they are properly equipped, clean and orderly; ensures service standards are met.
• Oversees signage including food item identifiers, menus, nutrition and allergens.
• Anticipates addresses and resolves customer service issues.
• Consults with students with allergies and other special dietary requirements.
• Meets with Residence Education staff and student groups concerning special events/catering requests.
• Assures that kitchen equipment and facilities are in proper working order; establishes maintenance schedules and makes recommendations for capital expenditures as needed.
• Participates in developing and adjusting staffing schedules to meet service needs in the most cost-effective manner possible.
• Participates in the selection of unit personnel.
• Supervises student office support staff.
• Assists with training, employee development and unit meetings; builds morale and emphasizes teamwork to establish an environment of team and individual accountability.    
• Handles employee complaints and grievances.
• Participates in ongoing departmental initiatives in quality improvement.
• Recommends new and/or revised policies, procedures and standards.
• Support departmental initiatives including student engagement.

Sanitation & Safety (10%)

• Enforces proper sanitation standards in compliance with regulations, EHS and HACCP.
• Ensures that all employees are compliant with mandatory health and educational requirements.  
• Ensures a safe work environment that includes education on proper safety and ergonomic techniques, as well as providing supplies to ensure employee safety as required.
• Demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving and other front/back of the house areas.  
• Regularly reviews all safety signage.
• Is current and fluent in the use of the temperature tracking system to monitor equipment and food temperatures.  
• Ensures that ingredient, allergen and trait information is accurate; oversees signage including food item identifiers, menus, nutrition and allergens.

Other duties as assigned.

• Education: Associate's Degree in food service management, culinary arts or dietetics, or an equivalent combination of education and experience is required.
• Experience: Minimum of 3-5 years supervisory experience in a food service operation.
• Knowledge: Basic computer applications such as word processing, spreadsheet, e-mail and the internet, and the ability to use CBORD Food Service Suite modules or similar menu management systems.
• Specialized Skills/Tools/Technology: Strong financial acumen; ability to monitor and adjust to meet financial goals of operation.

• Bachelor's degree in food service management, culinary arts or dietetics, Registered Dietician license.
• College/university food service experience.
• CBORD Food Service Suite knowledge and experience.
• One to two years of experience as a chef and/or culinary arts training.

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.

Position Responsibilities Criteria (leadership and behavioral qualities expected in this position):

• Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with various teams.
• Knowledge of culinary techniques, menu planning, dining trends, food orders, commercial kitchen equipment.
• Ability to communicate effectively in both written and verbal form; excellent customer service skills.
• Ability to plan, organize and direct the activities of food service employees; ability to work effectively and collaboratively with various team members.

Working Conditions:

• Must be flexible and able to adapt to change in a fast-moving, intense work environment.
• Ability to work a flexible schedule with variable weekday hours, some weekends and holidays required.
• The Food Service Manager is classified as a critical employee and will be expected to be on site during any emergency closure of the University.

Physical Requirements:

Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and transport objects weighing 25 - 30 pounds.

Direct Reports:

Responsible for managing a shift of employees including student, temporary employees, and bargain for employees.

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 any time after the minimum posting period has ended.

The University of Michigan is an equal employment opportunity employer.