Sous Chef

University Of Michigan (The Regents @ Ann Arbor)

Ann Arbor, MI

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JOB DETAILS

SKILLS

Bakery, Budget Management, Cook Dishes, Cost Control, Culinary Operations, Food Flavor, Food Presentation, Food Quality, Food Safety, Food Services, Food and Beverage Industry, Menu Development, Menu Management, Operational Support, People Management, Presentation/Verbal Skills, Purchasing/Procurement, QoS (Quality of Service), Recipe Development, Safety Process, Sanitation, Staff Development, Staff Training, Student Services, Sustainability

LOCATION

Ann Arbor, MI

POSTED

2 days ago

How to ApplyA 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 SummaryDepartment 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.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*You will:* 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*You'll Have:* 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?Benefits at the University of MichiganIn 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 expensesModes of WorkPositions 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

About the Company

University Of Michigan (The Regents @ Ann Arbor)

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