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.
You will directly report to the Senior General Manager. You will work on campus at the University of Michigan Ann Arbor campus.

Position Summary:

Oversee culinary operations for high-volume programs serving 25,000+ meals weekly. Lead culinary teams with training, recipe review, and menu planning. Collaborate on new and seasonal menus across units. Manage daily operations and large-scale events, ensuring inclusive service for a diverse community. Provide ongoing staff development to maintain culinary skills. For full job description, please click here.

Benefits at the University of Michigan

In additional to a career filled with purpose and opportunity, The University of Michigan offers a comprehensive benefits package to help 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
• Flexible spending accounts for healthcare and dependent care expenses
   

• Enhance food quality and preparation by improving menus, recipes, and cooking methods.
• Oversee food presentation, portioning, and plating to ensure consistency and appeal.
• Standardize and develop new recipes and dining strategies with the Campus Executive Chefs while staying current on culinary trends.
• Use menu and event management software to track inventory, purchasing, production, and costs.
• You'll lead a culinary team including managers, chefs, cooks, and student employees, by setting clear expectations and upholding appearance and uniform standards.
• In partnership with the Campus Executive Chef's, you?ll take a hands-on approach to coaching staff in cooking techniques, presentation, and portion control.
• Help with the budget projections for the operational unit, with oversight of food and labor costs.  
• Responsible for the food budget and makes necessary adjustments consistent with achieving unit goals.
• In partnership with the Safety Representative, maintains and trains the staff in safety and sanitary practices.
• You will ensure compliance with all state and county health department and safety regulations and sanitation as a unit priority. 
   

• A degree in Culinary Arts, completion of a culinary apprenticeship, or equivalent hands-on experience.
• At least 7 years of progressive experience as a chef in high-volume, high-quality environments, including catering and banquet service.
• A grasp of culinary techniques, menu and recipe development, dining trends, food ordering, budget oversight, and kitchen operations.
• Experience leading kitchen teams and collaborating across departments to ensure efficient service.
• You're Serv Safe certified or willing to become certified within 60 days of hire (a requirement to continue employment).
• You're open to earning your Certified Executive Chef (CEC) credential from the American Culinary Federation within two years (also a continued employment requirement).
• You're authorized to work in the U.S.
• You're comfortable using technology tools like Excel, email, internet research, and menu management systems to support kitchen operations.

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.  

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

Selected candidates whose start date is 4/1/2025 or after, will not be eligible for the university FY25-26 salary/merit plan unless otherwise notified.

Relocation will not be offered for this position.

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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.