Senior Executive Pastry Chef

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.

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.

Position Summary: Manage all Bakeshop operations. Lead the Bakeshop team to provide culinary excellence, training, recipe, and menu development; be the leader of the development of new and seasonal menus. Provide daily direction and strategic guidance of Bakeshop team and Bakeshop operations; and coordinate efforts to deliver services to a diverse clientele across multiple service outlets. Provide training and development for the staff, keeping them current with culinary skills and procedures.

Manage large-scale special events for residential dining and catering. Work with the Culinary Director to support residential dining, catering and retail including menu development, ordering, prep, production, and service.

You will report to the Michigan Dining Culinary Director and work onsite. Learn more about the role.

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

• Lead and implement menu, recipe, and production improvements to enhance bakeshop quality, presentation, and efficiency.
• Oversee all aspects of menu execution, including food preparation, presentation, portioning, and plating.
• Ensure delivery of high-quality, made-from-scratch baked goods and services across the bakeshop.
• Manage bakeshop staff, including bakers, food service workers, and kitchen cleaners, and ensure adherence to policies, and procedures.
• Collaborate with Campus Executive Chefs to standardize and develop recipes and introduce new menu items.
• Use current food production and inventory management systems to oversee purchasing, inventory, recipes, menus, labor, and cost control.
• Maintain current knowledge of industry trends and demonstrate expertise in regional, international, and ethnic cuisines to support concept development.
• Provide leadership that fosters teamwork and a positive work environment.
• Train staff by communicating expectations.
• Participate in personnel decisions, including hiring, training, evaluations, promotions, and disciplinary actions, including involvement in culinary testing and assessments.
• Communicate recipes, guidelines, and operational expectations during trainings and pre-shift or event meetings.
• Oversee staff scheduling and training to ensure excellent guest service and high-quality food preparation and presentation.
• Help with bakeshop budget development and projections and monitors food costs to ensure understanding of operational goals.
• Manage food, supply, and equipment purchasing and inventory through approved management systems.
• Ensure compliance with state and county health, safety, and sanitation regulations, maintaining sanitation as a unit priority.

• Degree in Culinary Arts from an accredited culinary school or apprenticeship program.
• Minimum of seven years of progressively responsible experience as a Pastry Chef in a high volume, high-quality operation with a variety of concepts and/or catering and banquet experience.
• Experience with some combination of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and…