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 nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakery, and the Michigan Catering unit. Our 500 professional and 1,200 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Position Summary:

Manages and oversees all culinary operations for one or more catering facilities or programs. Leads the culinary team to provide culinary excellence, training, recipe, and menu development; is the leader of development and execution of new and seasonal menus. Provides day-to-day direction and supervision of culinary staff and culinary operations; and coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures to meet and exceed expectations. Participates in sales efforts with customer interaction. Provides tastings as appropriate.

Food Quality & Guest Experience (40%)

• Establishes and accelerates changes to menus, recipes and cooking methods; and consistently leads to improve food quality, attractiveness and efficient preparation.
• Oversees menu, food preparation, presentation, portioning and plating design.
• Ensures overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services.
• Works in conjunction with the campus executive chef for catering to improve and standardize recipes, as well as to develop new recipes.
• 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.
• Is current, fluent, and ensures use of CBORD Eventmaster and EMS to manage event operations and billing accuracy. 
  Remains current with industry trends and participates in the development of new concepts; demonstrates a high level of knowledge in regional, international and ethnic cuisines.
• Supports culinary teams with meeting guests to ensure that their dining requirements and expectations are met or exceeded.
• Responds to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality.
• Assists the campus executive chef and managers in developing projects and strategies to enhance the dining experience for guests.
• Conducts cost analysis for custom menus, following the completion of training.
• Plans and coordinates food preparation for catering and special events.
• Assists in cooking and preparing food as necessary.
• Understands and enforces all alcohol policies.
• Transports food and culinary equipment to and from events as required.
• Coordinates with front-of-house chefs and culinary assistants regarding their arrival, departure times, and on-site responsibilities for events.
• Ensures chefs are responsible for thoroughly cleaning the back-of-house and plating areas and returning all equipment to the truck for served meals and larger events. 
   

Operational Leadership (30%)

• Exercises administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations.
• Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.
• Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations.
• Makes recommendations regarding personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination.
• Communicates all recipes, guidelines and facts to employees during pre-shift/event meetings and training.
• Manages, schedules, and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner.
• Ensures that the minimum level of labor is used to perform the required level of service without affecting service standards.
• In collaboration with the Culinary Assistant Director, trains the culinary staff in cooking and serving methods, presentation and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth.
• Sets up and dismantles chef stations, including the collection and preparation of chef equipment prior to the event.
• Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities.
• Enforces all appearance and uniform guidelines.
• Strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value.
• Develops forecasts for paper goods requirements, including platters, grain bowls, and other items, for large events several months in advance.
• Establishes an environment of team and individual accountability.
• Participates in professional organizations, conferences and training activities, representing the department as required or assigned.
• Conducts at least one Chef Demo or Culinary Foundations class per semester or two per calendar year.

 Financial Leadership (15%)

• Assist in the budget projections for the Michigan Catering operations, food and labor cost.
• Monitors the food budget and makes necessary adjustments consistent with attaining unit goals.
• Manages food, kitchen supply and equipment purchases and inventory using the approved management system.
• Contributes directly to the departmental financial goals through effective use of forecast data, proper scheduling, and responding to volume and market price fluctuations.
• Utilize financial data and statistics to aid informed decision making. Provides information to the Director in the preparation of special and period reports for University administrations.

Sanitation & Safety (15%)

• Food safety specialists continually maintains and trains the staff in sanitary practices and procedures.
• Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority.
• 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.
• Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained as well as the health and safety of dining guests and employees.
• Ensures that all service equipment is operational and handled safely, reporting mechanical issues to appropriate members of management.

*Other duties as assigned.

• 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 and comprehensive knowledge 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 supervision of kitchen personnel.
• TIPs, ServSafe and HACCP certified within 60 days from 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 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.
• Able to legally work in the United States.
• Demonstrated knowledge of regional, international and ethnic cuisines.
• Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with 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 menu management and productions system.
• Competencies include:
  • Drive for Excellence
  • Innovation
  • Hospitality Business and Industry Knowledge
  • Strategic Planning & Leadership
  • Operational Management
  • Fiscal Stewardship
  • Customer Satisfaction and Communication 
  • Human Resource Management & Development
  • Working with Diverse Constituencies
  • Sustainability
  • Technology

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

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 between 4/1/2026 - 9/1/2026 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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Working Conditions:

The Executive Chef is classified as a critical employee and will be expected to be on site during any emergency closure of the University.

Able to work a flexible schedule, including evenings and weekends throughout the year.

Physical Requirements:

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

Direct Reports:

Sous Chef 
AFSCME

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 Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants, including protected veterans and individuals with disabilities.