Sous Chef

University of Michigan; Ann Arbor (MI); Hybrid; USD 55.000 - 75.000; Vollzeit

Zusammenfassung

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.

Qualifikationen

• 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.

Aufgaben

• 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.

Kenntnisse

Culinary leadership

Food safety

Kitchen supervision

Budget management

Ausbildung

Degree in Culinary Arts or apprenticeship

Jobbeschreibung

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.

Job Summary

Department Summary:

Michigan Dining comprises eighteen on-campus cafes and markets, ten residential dining halls, a line of Blue to Go foods, the Campus Bakeshop, and the Michigan Catering unit. Our 700 professional and 1,600 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Position Summary:

The elements of this position include food quality, cost management, procurement, safety, sanitation and staff development. Leads and monitors food and beverage preparation and services. Provides functional supervision of all food service staff. Works through communication and behavior to foster an inclusive workplace. In large units, is a supportive team member supporting Unit Executive Chef. In smaller units is the Lead culinary person, developing menus overseeing production working collaboratively with the management team.

Your salary will be based on a standard of 40 scheduled hours per week. Hours worked beyond 40 hours in a single week are eligible for overtime compensation. Overtime scheduling may be required at times to support operational needs.

Responsibilities*

• Exercise functional supervision over Chef Assistants, Cooks, Bakers and other food service staff including student employees engaged in culinary operations.
• Assign food service personnel to specific tasks and direct food preparation and activities in a manner that uses their culinary skills.
• Oversee food preparation, presentation, portioning and service.
• Recommend changes in cooking methods and adherence to recipes to ensure the quality of food service, taste and service of the food.
• Continually maintains and trains the staff on food and physical safety practices and procedures

Required Qualifications*

• Degree in Culinary Arts from an accredited culinary school or apprenticeship program or equivalent experience.
• Minimum of three years of progressively responsible experience as a chef in a high volume, high quality operation with a variety of concepts.
• Experience and 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.
• Demonstrated knowledge of regional, international and ethnic cuisines

Why Work at Michigan?

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

Modes of Work

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 .

Additional Information

You can find a full job description here.

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.

Selected candidates whose start date is between 4/1/2026 - 9/1/2026 will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.

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

Relocation will not be offered for this role.

Application Deadline

Job openings are posted for a minimum of seven calendar days.The review and selection process maybegin as early as the eighth day after posting.Thisopening may be removed from posting boards and filled any time after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an Equal Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants, including protected veterans and individuals with disabilities.