"Sous Chef"

Department Summary

Michigan Dining comprises nineteen 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.

Job Summary

The elements of this position include food quality, cost management, procurement, safety, sanitation and staff development. Lead and monitor food and beverage preparation and services. Provide functional supervision of all food service staff. Work through communication and behavior to foster an inclusive workplace. You will report to the General Manager. You can find the full job description linked here.

• 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 and/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.
• Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet; and ability to use CBORD Food Service Suite modules or a similar menu management system.
• ServSafe and HACCP certified within 60 days from date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment.
• American Culinary Federation certification at the Certified Sous Chef (CSC) level must be obtained within two years from date of hire. If the certification is not acquired within two years, employment will be terminated. Certification must be maintained as a condition of continued employment.

Additional Information

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.

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

Relocation will not be offered for this role.

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.