Another Source’s client, University of Michigan, is recruiting a Culinary Director to join their team on-site in Ann Arbor, MI.
Here’s a little about the University of Michigan’s Dining and the position they are recruiting for:
Michigan Dining encompasses 18 on-campus cafés and markets, nine residential dining halls, the Michigan Bakeshop, and Michigan Catering. With a dedicated team of 500 full-time staff and 1,300 student employees, we are committed to offering creative, healthy, and nutritious meals, showcasing diverse international cuisines, and prioritizing sustainability across all of our dining operations.
Learn more about the University of Michigan Dining here: https://dining.umich.edu/about-us/
About the role:
This senior leadership role ensures the delivery of high-quality, diverse, and sustainable food options while maintaining strict safety and sanitation standards through HACCP compliance and regular inspections. Key responsibilities include culinary innovation, cost management, vendor and community engagement, and strategic planning. The role also oversees inventory, sustainable kitchen practices, and dietary compliance, while leading employee training, development, and lifecycle management. By collaborating with stakeholders and fostering professional growth, this position plays a vital role in enhancing the overall dining experience and advancing departmental goals.
The anticipated yearly salary range for this position is: $112,450 - $150,000 annually based on experience.
What you will be doing:
Menu & Recipe Development, Culinary Operations (30%)
- Managing and maintaining the master cycle menu, coordinating updates with designated Dining staff across departments.
- Planning menus and events for full-campus functions, including large-scale gatherings such as the Convocation Picnic.
- Developing innovative food and beverage concepts based on market trends, customer preferences, and nutritional insights; conducting research and product testing.
- Communicating menu changes to key stakeholders, including the marketing team and assistant directors, to gather feedback and finalize decisions.
- Coordinating dietary accommodations related to allergies, cultural, ethnic, and religious needs; ensuring alignment with production and sanitation strategies.
- Inspecting and monitoring food quality and presentation across all operations, ensuring compliance with recipes, menus, and visual standards through ongoing follow-up.
Inventory & Financial Control (10%)
- Implementing and training teams on sustainable kitchen practices, including composting, responsible procurement, and recycling initiatives.
- Participating in the development of bid specifications for food, beverages, supplies, and equipment.
- Recommending equipment replacement or upgrades based on lifecycle analysis, culinary needs, and emerging industry trends.
- Leading consistent food cost management efforts, training staff on best practices, and holding them accountable for cost performance across Michigan Dining.
Safety & Sanitation (10%)
- Conducting regular inspections of preparation, storage, and service areas to ensure sanitation standards are upheld and guest safety is prioritized, in collaboration with the Dining Senior Safety Representative.
- Developing and coordinating a comprehensive HACCP program in compliance with federal, state, and local health regulations, in partnership with the Dining Senior Safety Specialist.
Human Resources & Training (10%)
- Recommending and supporting personnel decisions, including hiring, onboarding, training, performance evaluations, promotions, and disciplinary actions up to termination.
- Creating and managing professional development plans, including ACF accreditation opportunities for interested chefs.
- Developing and overseeing culinary internship programs with support from the Dining Learning & Development Director.
- Leading cooking classes and culinary demonstrations in collaboration with Student Life departments to enhance the student experience.
- Representing Michigan Dining at professional organizations, conferences, and trainings.
- Designing and delivering culinary training and certification programs in partnership with Dining managers and the Learning & Development team.
- Managing a team of direct reports and supporting lifecycle management of all culinary employees across the department.
Leadership (20%)
- Serving as a member of the Senior Leadership Team, advising on the strategic direction and operations of Michigan Dining.
- Analyzing current and future operational needs and assisting in administrative, developmental, and strategic planning.
- Evaluating food service effectiveness and supporting implementation of changes in policy, procedures, and equipment to meet the evolving needs of a diverse campus community.
- Engaging regularly with students to address concerns, answer questions, and gather feedback for continuous improvement.
- Creating and implementing an intake system for managing culinary event requests and execution.
Vendor & Procurement Management (15%)
- Researching and engaging with vendors for food products and culinary equipment in collaboration with SLBF Procurement and the Dining Contract Manager.
- Coordinating site visits with vendors, manufacturers, and farmers to support staff development and menu innovation.
Other Requirements (5%)
- Overseeing the food donation process and ensuring proper internal controls are in place.
- Promoting and advancing community partnerships and external outreach efforts.
- Attending relevant seminars and conferences, as approved by the Senior Director, to support departmental goals.
- Representing Michigan Dining on university, divisional, and departmental committees, with authority to make decisions on behalf of the department.
Minimum Qualifications:
- A degree in Culinary Arts from an accredited culinary school, or European apprenticeship, or equivalent experience is desired as a chef.
- Minimum of nine (9) years of progressively responsible experience as a chef in a high volume, high-quality operation (college, university, or commercial) with a variety of concepts or as a Corporate Executive Chef.
- Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering and production systems, budget management, use of general and commercial kitchen equipment, preparation, pricing, presentation, and supervision of kitchen personnel. Demonstration of a high level of knowledge in regional, international, ethnic, and special needs/wellness cuisines and processes.
- Experience in the construction, renovation, and rehabilitation of Dining facilities is desired.
- Experience with procurement systems, product evaluations, bid specifications, and food industry relations.
- Demonstrated oral and written English communication skills, including presentation skills. Bilingual helpful.
- Positive and professional public relations skills, excellent interpersonal skills.
- Able to analyze and interpret financial and other data.
- Computer literacy is preferred. Able to learn computer software and utilize it effectively, and work at the computer for an extended period of time.
- Highly organized with good time management skills, able to anticipate and solve problems.
- Demonstrated ability to manage and provide leadership for a diverse workforce.
- TAM, ServSafe, and HACCP certification within 60 days of employment is a condition of employment. If the certification is not acquired within the 60 day period, employment will be terminated. Certification must be maintained as a condition of employment.
- American Culinary Federation certification at the Executive Chef level (CEC) is strongly encouraged to be obtained within 2 years of the date of hire. Failure to achieve this certification within the specified period may result in the termination of employment. Additionally, maintaining this certification is essential for continued employment.
- Able to legally work in the United States.
What’s in it for you:
University of Michigan offers a comprehensive compensation and benefit package:
- A retirement plan that provides two-for-one matching contributions with immediate vesting
- Many choices for comprehensive health insurance
- Long-term disability coverage
- Flexible spending accounts for healthcare and dependent care expenses
Learn more about the benefits here: https://careers.umich.edu/benefits
Equal Employment Opportunity and Non-Discrimination:
The University of Michigan, including the Ann Arbor, Dearborn, Flint campuses as well as Michigan Medicine, as an equal opportunity employer, complies with all applicable federal and state laws regarding nondiscrimination. The University of Michigan is committed to a policy of equal opportunity for all persons and does not discriminate on the basis of race, color, national origin, age, marital status, sex, sexual orientation, gender identity, gender expression, disability, religion, height, weight, or veteran status in employment, educational programs and activities, and admissions.
Another Source works with their clients, on a retained project basis. We are committed to building inclusive candidate pools as we partner with hiring teams. Veterans, women, people of color, LGBTQIA+, and people with disabilities are encouraged to apply. As you read through the job posting and review the list of qualifications (required and/or preferred), please do not self-select out if you feel you do not meet every qualification. No one is 100% qualified. We encourage you to apply and share your story with us.
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