Lead Chef: Menu Development & Kitchen Operations

University of Michigan; Ann Arbor (MI); Hybrid; USD 55,000 - 75,000; Full time

Job summary

The University of Michigan's Michigan Dining is seeking a chef to lead and supervise culinary operations across on-campus cafes, markets, and residential dining halls in Ann Arbor. You will direct food preparation, menu planning, and staff development, ensuring high quality and consistency across service lines.

This role emphasizes safety, sanitation, cost management, and collaboration with management to foster an inclusive, high-performing team.

Qualifications

• Degree in Culinary Arts from an accredited program or equivalent experience.
• Minimum of three years of progressively responsible experience as a chef in a high-volume operation.
• Experience and knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, kitchen equipment, and supervision.

Responsibilities

• Exercise functional supervision over Chef Assistants, Cooks, Bakers and other staff.
• Assign staff to tasks and direct food preparation to utilize culinary skills.
• Oversee food preparation, presentation, portioning and service.
• Recommend changes in cooking methods and adherence to recipes for quality and service.
• Train staff on food safety practices and procedures.

Skills

Culinary leadership

Food safety

Kitchen supervision

Budget management

Education

Degree in Culinary Arts or apprenticeship

Job description

The University of Michigan's Michigan Dining is seeking a chef to lead and supervise culinary operations across on-campus cafes, markets, and residential dining halls in Ann Arbor. You will direct food preparation, menu planning, and staff development, ensuring high quality and consistency across service lines.

This role emphasizes safety, sanitation, cost management, and collaboration with management to foster an inclusive, high-performing team.