East Lansing, Michigan
Lowell, Massachusetts
Lincoln, Nebraska
Posted: 16-Jun-26
Location: Ann Arbor, Michigan
Internal Number: 278856
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.
Characteristic Duties
Accurately read and adhere to standardized recipes for all meals either in a back-of-house production kitchen or a front-of-house station.
Prepare food items providing consistent food quality and maintain accurate nutritional standards; consistently checking ingredients and tasting products for accuracy, quality, quantity and visual presentation.
Assist the Chef / Manager in the implementation, follow-through and verification of quality, production and presentation standards. To include line checks and pre service reviews.
Use organizational skills to prioritize tasks, including preparation of multiple food orders; simultaneously execute tasks in various work areas to assure all food items are available for service. Maintain daily prep list to organize daily activities based on the needs of the operation.
Coordinate, assign and inspect the work of staff to ensure that timely production is accomplished and standards are met in the areas of waste control, food appearance, quality, taste, texture and quantity.
Communicate daily with culinary and management staff regarding food products, supplies, equipment and staffing needs in order to meet production requirements.
Document and communicate critical issues to appropriate staff members: i.e. production problems, sanitation, quality issues, health and safety issues and maintenance issues.
Operate and ensures all service equipment is operational and handled safely, reporting mechanical issues to appropriate member of management.
Assist the Chef and Management in menu and recipe development, including related portioning and service standards. Remain current on industry trends and new concepts and assist in the development of new concepts.
Participates in training programs and meetings as necessary or requested.
Assist in the training and development of employees.
Communicate with guests and respond to inquiries about the food; provide information about ingredients and allergens.
Understand and follow Health Code Regulations at all times while maintaining proper food handling procedures. This include receiving, time and temperature controls, proper storage procedures, sanitation standards, product inspection, and recording food temperatures according to Michigan Dining HACCP Plans and Departmental Policies.
Examines food and supplies received to assure quality, freshness and appearance.
Must be Serv-Safe certified and able to function as Person In Charge, in the absence of other supervision. Serv-Safe must be obtained within 30 days of appointment.
Maintain a clean work environment. Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained as well as the health and safety of dining guests and employees.
Participate in and coordinate the presentation or display of foods and equipment for service, to include, banquet, plated and retail items.
Assist in product ordering and receiving.
Work sustainably by assisting in the reduction of waste in the preparation, service and reservice of food items, monitoring efficient use of resources.
- Ability to demonstrate excellent customer service skills including the ability to interact with guests.
- Ability to follow standardized recipes and portioning; ability to utilize resources responsibly, and to recognize and minimize food waste.
- Move and transport objects weighing 30 - 50 lbs. Maintain a static position for extended periods of time while preparing food. Able to move quickly throughout the kitchen and dining hall as needed.
- Experience in estimating consumption levels and generating prep lists.
- Experience in developing and enhancing the culinary skills of kitchen staff.
- Proven organizational abilities as they apply to food production work areas, and including ability to prioritize work to provide timely meal service.
Knowledge of University policies and procedures.
Sunday: 7:00AM to 3:30PM
Monday - Thursday: 12:00PM to 8:30PM
Friday - Saturday: OFF
Department: M|Dining - Mary Markley Hall
Hourly Pay Rate: $25.08 - $26.35
Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.
This position is covered under the collective bargaining agreement between the U-M and the AFSCME union, which contains and settles all matters with respect to wages, benefits, hours and other terms and conditions of employment.
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.
