July 16th, 2020
At Michigan Dining, we have twenty-one on-campus cafes and markets, nine residential dining halls, a line of Blue to Go foods, and the Michigan Catering unit. We have 300 professional and 2000 student employees committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all our dining operations.
The Nutrition Operations Manager works in collaboration with the executive chef and sous chefs to enter and forecast the menus for the unit. Our current menu system is CBORD Foodservice Suite (FSS) and is used for inventory, ordering, and food costs. We have several other systems that rely on accurate and up-to-date data from FSS. It will be important to maintain a detailed record of items that are served and the quantities that were produced to assist you in forecasting future menus. You will monitor food costs and create menus based on sound financial data. The production aspects are approximately 40% of your daily routine and include record keeping, inventory, and ordering.
The Nutrition Operations Manager, in collaboration with the campus dietitians, will meet with incoming students who have special dietary needs and help the student become comfortable dining in their new environment. We accommodate all students' needs to the best of our abilities and try to provide them with the same quality service as the other diners.
Report directly to the Unit Executive Chef.
Forecast and coordinate production for unit menus, and maintain inventory levels
Hold daily pre-service staff menu meetings with the culinary team to review the menu and discuss any changes.
Ensure accurate menu signage, that's crucial to our service to eliminate allergen incidents.
Be the nutrition expert and representative for the dining hall providing consultation with staff and students on allergies and special dietary requirements.
Together with the management staff, you will monitor each station to ensure adherence to all food safety guidelines.
You are required to be ServSafe certified within 60 days of hiring if you are not previously certified.
- Bachelor's Degree in food service management, culinary arts or dietetics, or an equivalent combination of education and experience.
- Strong preference for candidates who are registered with the American Academy of Nutriotion and Dietetics
- 3 or more years as a supervisor in a food service operation.
- Experience with CBORD Food Service Suite or similar menu software programs
Knowledge of culinary techniques, menu planning, dining trends, food orders, commercial kitchen equipment.
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. Learn more here.
- Generous time off
- A retirement plan that provides two-for-one matching contributions with immediate vesting
- Comprehensive health insurance, Life Insurance, Long-Term Disability Coverage
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/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.
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