Executive Chef - High-Volume Campus Dining

University of Michigan; Ann Arbor (MI); Hybrid; USD 85,000 - 110,000; Full time

Benefits offered by this job

Generous time off

Two-for-one retirement matching

Health insurance

Life insurance

Long-term disability

Flexible spending accounts

Job summary

University of Michigan's Michigan Dining is seeking an experienced Executive Chef to lead culinary operations for one or more facilities, serving 25,000+ meals per week, and to drive menu innovation and staff development.

You will train staff, supervise kitchen personnel, manage budgets, and coordinate catering events with the campus executive chef, reporting to the Culinary Assistant Director; hybrid/mobile work options may apply.

Qualifications

• Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/or equivalent experience.
• 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.
• ServSafe certified within 60 days from the date of hire as a condition of employment.
• American Culinary Federation certification at the Certified Executive Chef (CEC) level must be obtained within two years of the date of hire.
• Knowledge of computer applications such as word processing, spreadsheets, email, and the Internet, and ability to use menu management and production systems.

Responsibilities

• Establish and accelerate changes to menus, recipes and cooking methods; and lead to improve food quality, attractiveness and efficient preparation.
• Oversee menu, food preparation, presentation, portioning and plating design.
• Work together with the campus executive chef for catering to improve and standardize recipes, and to develop new recipes.
• In collaboration with the campus executive chef, train the culinary staff in cooking and serving methods, presentation and portion control; exhibit a hands-on approach to develop staff, work with employees while demonstrating a commitment to their individual growth.
• Exercise administrative guidance over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations.
• Be a leader for employees while promoting teamwork, employee morale, and open communication.
• Ensure compliance with all state and county health department and safety regulations.
• Transport food and culinary equipment to and from events as required.
• Coordinate with front-of-house chefs and culinary assistants regarding their arrival, departure times, and on-site responsibilities for events.

Skills

Culinary leadership

Menu planning

Training & development

Budget management

Safety compliance

Education

Bachelor's degree in Culinary Arts or equivalent

ServSafe certification within 60 days

Certified Executive Chef (CEC) by ACF

Tools

Menu management systems

MS Office

Job description

University of Michigan's Michigan Dining is seeking an experienced Executive Chef to lead culinary operations for one or more facilities, serving 25,000+ meals per week, and to drive menu innovation and staff development.

You will train staff, supervise kitchen personnel, manage budgets, and coordinate catering events with the campus executive chef, reporting to the Culinary Assistant Director; hybrid/mobile work options may apply.