Sous Chef

How to Apply

A cover letter is NOT required for consideration.


Mission Statement

Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components: patient care, education and research that together enhance our contribution to society.


Job Summary

We are seeking a dedicated Sous Chef to oversee the daily operations of our Pavilion hospital kitchen. In this vital role, you will ensure that meal preparation and delivery meet our high standards of quality and safety. You will manage various teams that handle everything from food preparation, tray assembly, and delivery to kitchen cleaning and stockkeeping. This role requires a keen eye for detail and a commitment to maintaining the highest standards of food safety, sanitation and service.


Responsibilities*

Leadership and Foodservice Operations:

• Work alongside the Executive Chef on menu and recipe development that meets the needs of a diverse patient population.
• Perform recipe audits to ensure the accuracy of recipes and staff preparation.
• Supervise and direct foodservice employees to achieve defined operational goals.
• Maintain effective communication methods, such as bulletin boards and newsletters, to keep staff informed.
• Promote teamwork, wellbeing, and inclusion within the hospital kitchen.
• Perform duties equivalent to subordinate employees to support team function as needed.

Human Resources & Training:

• Assist in the recruitment, selection, training, and development of staff in collaboration with Food Service Managers.
• Ensure employees are trained and held accountable for adhering to health system, department, and regulatory standards.
• Conduct regular performance appraisals and offer development opportunities for employees.
• Apply disciplinary action, including termination, when necessary, to enforce guidelines and policies consistently.

Required Qualifications*

• Formal training in a culinary program or an associate degree with at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience.
• ServSafe Foodservice Certification (or receipt of certification within 90 days of hire.)

Desired Qualifications*

• Bachelor's degree in hospitality management, business administration, nutrition, culinary arts, or a related field
• Knowledge of CBORD Food Service Management System.
• Experience supervising bargained-for staff.
• Two years of supervisory experience in a high-volume, complex food service operation with at least 1-2 years of experience in an institutional or high-volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff.

Why Join Michigan Medicine?

Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees, and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world's most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good.

What Benefits can you Look Forward to?

• Excellent medical, dental, and vision coverage effective on your very first day
• 2:1 Match on retirement savings

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 .

Work Schedule

Sunday-Thursday 1:30 pm-10:00 pm


Must be available to work on weekends and holidays

Background Screening

Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third-party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Reporting Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.


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 Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants, including protected veterans and individuals with disabilities.

Job Detail

Job Opening ID

279275

Working Title

Sous Chef

Job Title

Food Service Intermediate Supr

Work Location

Kahn Health Care Pavilion

Ann Arbor, MI

Modes of Work

Onsite


Full/Part Time

Full-Time

Regular/Temporary

Regular

FLSA Status

Exempt

Organizational Group

Um Hospital

Department

MM Patient Food Service Pav

Posting Begin/End Date

7/23/2026 - 8/06/2026

Career Interest

Hospitality