Lead Chef — High-Volume Kitchen & Global Cuisines

University Of Michigan; Ann Arbor (MI); On-site; USD 65,000 - 90,000; Full time

Job summary

The University of Michigan is seeking a lead culinary professional to oversee food quality, safety, cost management, and staff development within Michigan Dining. This role guides production, supervises staff, and collaborates with the management team to deliver high-quality meals across on-campus cafes and dining halls.

The successful candidate will have a degree in culinary arts or equivalent, 3+ years as a chef in high-volume operations, and strong knowledge of regional and international

Qualifications

• Degree in Culinary Arts or equivalent experience.
• At least three years as a chef in high-volume operation.
• Experience in culinary techniques, menu planning, budgeting, and kitchen management.
• Knowledge of regional, international and ethnic cuisines.

Responsibilities

• Supervise Chef Assistants, Cooks, Bakers and student staff.
• Assign tasks and direct food preparation to use culinary skills.
• Oversee food preparation, presentation, portioning and service.
• Recommend changes to recipes and methods for quality.
• Train staff on safety practices.

Skills

Culinary techniques

Menu planning

Recipe development

Budget management

Kitchen supervision

Food safety

Staff training

Ethnic cuisines

Education

Culinary Arts degree or equivalent

Job description

The University of Michigan is seeking a lead culinary professional to oversee food quality, safety, cost management, and staff development within Michigan Dining. This role guides production, supervises staff, and collaborates with the management team to deliver high-quality meals across on-campus cafes and dining halls.

The successful candidate will have a degree in culinary arts or equivalent, 3+ years as a chef in high-volume operations, and strong knowledge of regional and international