"Culinary Director"

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.

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.

Menu & Recipe development, Culinary Operations: (30%)

• Manage and maintain the master cycle menu, coordinating changes with designated Dining staff in the appropriate Dining department
• Responsible for menu and event planning for full campus events, including but not limited to Convocation Picnic
• Develops new food and beverage concepts based on market trends, customer preferences, and nutritional considerations, and conducts appropriate research & testing
• Communicates all menu changes to appropriate individuals, including the marketing team, and assistant director(s) for operations review and feedback gathering before final decisions are made
• Coordinates the department's special dietary needs, food production & sanitation strategies relating to allergy, ethnic, and religious needs
• Checks, maintains, and inspects with a marked focus on product quality and presentation across all Dining operations; following up regularly in all operations to ensure recipe, menu, and presentation compliance

Inventory & financial control: (10%)

• Develops, trains, and implements sustainability actions in kitchens, including a food composting program, food procurement standards, and recycling
• Participate in the formulation of bid specifications for foods, beverages, supplies, and equipment
• Recommend replacement of existing equipment and acquisition of new equipment based on life-cycle and culinary needs, aligning with industry trends and research
• Develop consistent food cost management practices. Train staff, implement, and hold staff accountable. Owns food costs at the highest level for the full M Dining organization

Safety & Sanitation: (10%)

• Conduct routine inspection of preparation, storage, and service areas, ensuring proper sanitation is maintained as well as the health & safety of dining guests in partnership with the Dining Senior Safety Representative
• Development and coordination of a comprehensive HACCP program that achieves a high level of sanitation and complies with all Federal, State & local health laws in partnership with Dining Senior Safety Specialist

Human Resources/ Training: (10%)

• Make recommendations regarding personnel matters, including hiring, training, performance reviews, promotions, and disciplinary actions up to and including termination
• Create professional development plans, including ACF accreditation for all Chefs who want to participate
• Develop, implement, and oversee culinary internship programs with the support of the Dining Learning & Development Director
• Develop & conduct cooking classes and programs in cooperation with other Student Life departments. Conduct & coordinate regular cooking demonstrations within Dining locations as part of student experience programming
• Participate in professional organizations, conferences, and training activities, representing the department as required or assigned
• Develop culinary training and certification programs for culinary staff & coordinate implementation with Dining managers, with the support of the Dining Learning & Development Director
• Manage a team of direct reports through employee lifecycle management and support managers and directors with employee lifecycle management of all culinary staff as necessary

Leadership: (20%)

• Serves as a member of the Sr. Lead Team with responsibilities for advising in the planning and directing of M Dining
• Participates in the analysis of current and future needs of M Dining and assists the Senior Director in planning and directing the administrative, operational, and developmental activities
• Assists in evaluating the effectiveness of food service activities and provides support in the implementation of organizational changes, policy, and procedure revisions, and new equipment applications to meet the constantly changing needs of the diverse population served
• Interact with students regularly to address concerns, answer questions, and gather feedback
• Develop and implement an intake system for culinary events

Vendor & Procurement Management: (15%)

• Responsible for vendor research and outreach for food products and equipment on behalf of M Dining. Work closely with SLBF Procurement and the M Dining Contract Manager
• Coordinates site visits with vendors, manufacturers, and farmers to enhance staff training and development, as well as menu innovation

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