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.

DEPARTMENT SUMMARY

Michigan Dining is comprised of eighteen 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

This role ensures the delivery of high-quality food that meets diverse dietary preferences. Key responsibilities include developing innovative concepts based on market trends, managing food costs, and promoting sustainability initiatives, all while maintaining a strong focus on safety and sanitation through regular inspections and HACCP program management. The position also involves HR functions such as training, professional development, and managing the employee lifecycle. As a member of the senior leadership team, this individual will play a crucial role in strategic planning, vendor relations, and community partnerships, actively engaging with students and stakeholders to enhance dining services. This position will ensure dietary compliance while collaborating with key stakeholders. They will oversee inventory management, implement sustainable kitchen practices, and ensure safety standards are met. Additionally, they will create and conduct culinary training programs to support employee growth. This role is integral to strategic initiatives and community engagement, contributing to an enriching dining experience that aligns with departmental goals.

OTHER REQUIREMENTS: (5%)

• Coordinates the departmental food donation process and ensures internal controls
• Promote the advancement of key external community partnerships and outreach opportunities
• Attend seminars and conferences as determined in consultation with the Sr. Director to meet the needs of the department
• Represent M Dining as a member of the University, Division, and Department committees with the authority to make decisions

REQUIRED QUALIFICATIONS*

• A degree in Culinary Arts from an accredited culinary school, or European apprenticeship, or equivalent experience
• Minimum of nine (9) years of progressively responsible experience as a chef in a high volume, high-quality operation (college, university, or commercial) with a variety of concepts or as a Corporate Executive Chef
• Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering and production systems, budget management, use of general and commercial kitchen equipment, preparation, pricing, presentation, and supervision of kitchen personnel. Demonstration of a high level of knowledge in regional, international, ethnic, and special needs/wellness cuisines and processes
• Experience with procurement systems, product evaluations, bid specifications, and food industry relations
• TAM, ServSafe, and HACCP certification within 60 days of employment is a condition of employment. If the certification is not acquired within the 60 day period, employment will be terminated. Certification must be maintained as a condition of employment
• American Culinary Federation certification at the Executive Chef level (CEC) is strongly encouraged to be obtained within 2 years of the date of hire. Failure to achieve this certification within the specified period may result in the termination of employment. Additionally, maintaining this certification is essential for continued employment.

PHYSICAL REQUIREMENTS

• May be required to stand for long periods and move quickly to assist with events and service in our dining halls, cafes, markets, and at catering events as needed.

POSITION RESPONSIBILITIES CRITERIA (LEADERSHIP AND BEHAVIORAL QUALITIES EXPECTED IN THIS POSITION):

• Demonstrates personal and professional commitment to diversity and a solid understanding of and appreciation for cultural, ethnic, and individual differences.
• Excellent communication, interpersonal, and organizational skills.
• Demonstrates ability to problem solve and be adaptable in a fast-paced environment.
• Demonstrates ability to manage multiple priorities and navigate change effectively.
• Demonstrates oral and written English communication skills, including presentation skills. Bilingual helpful
• Demonstrates positive and professional public relations skills, excellent interpersonal skills
• Demonstrates ability to analyze and interpret financial and other data
• Demonstrates ability to learn computer software and utilize it effectively, and work at the computer for an extended period of time
• Highly organized with good time management skills, able to anticipate and solve problems
• Demonstrates ability to manage and provide leadership for a diverse workforce