Summary

The University of Michigan Biological Station, an education and research campus in Pellston, Michigan, seeks to hire an Assistant Dining Hall Manager to lead a food service team and operations for its residential dining hall. During the summer months, students, faculty, researchers, and their families from around the country live at the Biological Station.  The dining hall serves between 20 and 275 residents and offers high quality meals made on-site: 3 meals per day, seven days a week May through August (or mid-September).  The start date for this position is April 1, 2024.

Mission Statement

The mission of the University of Michigan is to serve the people of Michigan and the world through preeminence in creating, communicating, preserving and applying knowledge, art, and academic values, and in developing leaders and citizens who will challenge the present and enrich the future.

Responsibilities*

Management & Supervision (35%)

• This is a supervisory position involving all aspects of operating the Biological Station kitchen.  
• Assist the Biological Station Dining Hall Manager with managing inventory, placing orders and working with vendors to ensure fair prices, excellent products, and on-time deliveries.   
• Foster a safe, inclusive, and welcoming environment for staff, students, researchers, and visitors.
• Consult with operational staff to determine number of residents eating meals and special dietary requirements of residents.
• Represent UMBS dining service to students, faculty, staff, and guests in a positive and professional manner.

Operations (50%)

• Maintain responsibility for kitchen and dining hall operations when Dining Hall Manager is absent.
• Maintain a clean and safe operating environment at all times. 
• Perform all aspects of menu planning, ordering, preparation, serving and clean-up for 3 meals a day, 7 days a week, and for visiting groups and special events.  
• Ensure a culture of cooking from scratch when possible and in a healthy manner. with local and sustainable ingredients as often as possible.  
• Oversee nutrition and allergy signage and consult with residents with special diets.
• Anticipate, address, and resolves customer service issues.

Sanitation & Safety (15%)

• Ensure that kitchen equipment and facilities are in working order in coordination with the Dining Hall Manager and Station Facilities Manager.
• Recommend and implement new and/or revised policies, procedures, and standards.
• Ensure a safe work environment that includes education on proper safety and techniques, as well as provide supplies to ensure employee safety as required. 
• Follow proper sanitation standards in compliance with regulations, U-M EHS standards and local, state regulations. Arrange and participate in all inspections.