Sous Chef

University of Michigan

How to Apply

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.

Job Summary

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. For the complete job description, please click here

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.

Why Work at Michigan?

Benefits at the University of Michigan

In 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 expenses

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.

  Modes of Work

  Positions 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.

  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.

  Selected candidates whose start date is 4/1/2026 or after, will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.

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

  Relocation will not be offered for this role.

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  Application Deadline

  Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.

  U-M EEO Statement

  The University of Michigan is an equal employment opportunity employer.

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