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Assistant Chef Jobs in Midland, MI (NOW HIRING)

The H Hotel

Culinary Supervisor

Midland, MI · On-site

$39K - $53K/yr

Maintains a clean and sanitary work station at all times in compliance with all state and federal regulations. * Assist with the kitchen line functions as directed by the Executive or Sous Chef ...

Charlestowne Hotels

Culinary Supervisor

Midland, MI

$39K - $53K/yr

Maintains a clean and sanitary work station at all times in compliance with all state and federal regulations. * Assist with the kitchen line functions as directed by the Executive or Sous Chef ...

Big Boy Restaurants

Service Assistant - Midland

Midland, MI · On-site

$11.75 - $15.75/hr

Service Assistant - Midland Midland, MI - Midland, MI 48640 Overview Level Entry Position Type ... Ensures service staff and chefs have clean dishes, glassware and silverware at all times, in order ...

Big Boy Restaurants

Service Assistant - Midland

Midland, MI · On-site

$11.75 - $15.75/hr

Service Assistant - Midland Midland, MI - Midland, MI 48640 Overview Level Entry Position Type ... Ensures service staff and chefs have clean dishes, glassware and silverware at all times, in order ...

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Assistant Chef information

See Midland, MI salary details

$8

$17

$33

How much do assistant chef jobs pay per hour?

As of Sep 1, 2026, the average hourly pay for assistant chef in Midland, MI is $17.87, according to ZipRecruiter salary data. Most workers in this role earn between $13.80 and $19.18 per hour, depending on experience, location, and employer.

What does a chef assistant do?

A chef assistant provides support for the head chef of a restaurant, bakery, catering business, or cafeteria. As a chef assistant, your job duties include managing inventory, ensuring that the kitchen meets food safety and cleanliness standards, and helping kitchen staff with food preparation. The qualifications for a career as a chef assistant vary by employer, but typically include training from a culinary school, proven cooking skills, and experience working in a kitchen. You need strong teamwork abilities and a willingness to work a flexible schedule.

What is an assistant chef?

Assistant Chefs, also known as commis chefs or junior chefs, support the head chef and sous chef in a professional kitchen. Their responsibilities typically include preparing ingredients, cooking basic dishes, maintaining kitchen cleanliness, and helping with inventory management. They play a crucial role in ensuring a smooth workflow and may also assist in plating dishes and learning advanced culinary techniques. This position is often an entry-level role for those pursuing a culinary career, offering hands-on experience and opportunities for advancement.

How does an assistant chef typically collaborate with the head chef and other kitchen staff during service?

As an Assistant Chef, you play a vital role in supporting the Head Chef by preparing ingredients, ensuring stations are well-stocked, and executing dishes according to established recipes and quality standards. Collaboration is constant—clear communication with the Head Chef and other cooks helps maintain a smooth workflow, especially during busy service hours. You may also assist in training junior staff and step in to manage specific sections of the kitchen when needed, making adaptability and teamwork essential traits for success in this role.

What are the key skills and qualifications needed to thrive as an assistant chef, and why are they important?

To thrive as an Assistant Chef, you need a solid understanding of culinary techniques, food safety standards, and experience in a kitchen environment, often supported by a culinary certificate or diploma. Familiarity with commercial kitchen equipment, inventory management systems, and food hygiene certifications like ServSafe is typically required. Strong teamwork, time management, and attention to detail are crucial soft skills that help in supporting the head chef and ensuring smooth kitchen operations. These skills and qualities are vital for maintaining food quality, efficiency, and safety in a fast-paced culinary setting.

What is the difference between Assistant Chef vs Line Cook?

AspectAssistant ChefLine Cook
CredentialsBasic culinary training, certifications varyBasic culinary skills, often no formal certification required
Work EnvironmentAssists head chef, supports kitchen operationsPrepares specific dishes on the line during service
Employer & Industry UsageHotels, restaurants, catering servicesRestaurants, hotels, catering
Common Search & ComparisonYesYes

The Assistant Chef typically supports the head chef and handles a variety of kitchen tasks, often with some formal training. Line Cooks focus on preparing specific dishes during service, usually with less supervision. Both roles are essential in culinary operations, but Assistant Chefs often have broader responsibilities and may oversee Line Cooks.

More about Assistant Chef jobs

What are the most commonly searched types of Chef jobs in Midland, MI?

The most popular types of Chef jobs in Midland, MI are:

What cities near Midland, MI are hiring for Assistant Chef jobs?

Cities near Midland, MI with the most Assistant Chef job openings:

Assistant Chef jobs near you
Infographic showing various Assistant Chef job openings in Midland, MI as of August 2026, with employment types broken down into 1% As Needed, 71% Full Time, 25% Part Time, 1% Temporary, and 2% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $37,176 per year, or $17.9 per hour.

SER Sous Chef Banquet

Saginaw Chippewa Indian Tribe of Michiga

Mount Pleasant, MI • On-site

$21.73/hr

Full-time

Re-posted 6 days ago

Job description

OPEN TO THE PUBLIC 

FULL TIME 

SCHEDULE: FLEX

SHIFT: FLEX 

WAGE: $21.73

Eligible Employer for Public Student Loan Forgiveness as a non-profit.

Position Summary:

Under the supervision of the SECR Food & Beverage Chef, assure that guests of the Soaring Eagle Casino & Resort receive the highest quality levels of food when dining in our restaurants. Supervise the Culinary Shift Supervisor and culinary line staff to ensure that all food is prepared at the highest standards of quality.


Essential Duties and Responsibilities:

  • Ensure strict levels of control in regards to HACCP, quality, safety, recipe adherence, prep and pull, production lists, and training.
  • Maintain all sanitation rules and regulations.
  • Supervise area personnel.
  • Assist Department Chef with departmental reports, paperwork, recording of attendance, timekeeping, and dealing with employee issues.
  • Estimate food cost where applicable, be familiar with inventory, and ordering procedures.
  • Direct the assignment of personnel where applicable.
  • Investigate and resolve food quality and service complaints if needed.
  • Insure all food preparation and methodology is in keeping with classical culinary standards.
  • Oversee Culinary Shift Supervisor in assisting Department Chef and Manager in all aspects of internal inventory control (counts, ordering, proper rotation of products, cooler cleanliness and maintenance).
  • Schedule Culinary Shift Supervisor and oversee schedule for line employees for the outlet.
  • Ensure that all foods are prepared with the highest of standards of taste and presentation and never compromise quality.
  • Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
  • Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
  • The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.


Contacts/Purpose of Contacts:

  • Contact with associates to offer guidance in daily duties.
  • Contact with the SECR Executive Sous Chef and other managerial staff to ensure our guests are receiving the best service possible.


Minimum Qualifications:

  • High School Diploma or GED.
  • Must be at least 18 years of age.
  • Three years kitchen experience in a quality operation specializing in food production. One year in a supervisory capacity.
  • Must have ability to comprehend house training and pass by 65% standardized written culinary competency test and by 70% product I.D. and cooking practical test.
  • Must be able to obtain and maintain a gaming license to meet the employment eligibility requirements as they pertain to the position.


Desired Qualifications:

  • Culinary degree from an ACF (American Culinary Federation) accredited school.


License, Certification, or Special Requirements:

  • Must be able to pass ServSafe certification.
  • Native American preference shall apply to all positions.


Knowledge, Skills, and Abilities:

  • Knowledge of food preparation methods and techniques.
  • Knowledge of operation of food preparation equipment and machinery.
  • Knowledge of operation of holding ovens and baking ovens.
  • Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines.
  • Knowledge of inventory control.
  • Skill in supervising and managing assigned staff.
  • Skill in overseeing the preparation and quality of food.
  • Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner.
  • Ability to work well under pressure.
  • Ability to communicate effectively both verbally and in writing.
  • Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
  • Ability to maintain confidentiality.
  • Ability to work independently and meet strict time lines.
  • Ability to make solid decisions and exercise independent judgment.


Physical Demands:

  • Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
  • Required to stand for extended periods of time.
  • Frequent bending, stooping, reaching, and walking required.
  • Normal auditory, visual acuity, and verbal communications skills.
  • Occasionally lift and/or move up to 50 pounds.


Work Environment:

  • Commercial production kitchen environment.
  • Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
  • Exposure to heat, flame, steam and noise in a kitchen environment.
  • Use of kitchen equipment such as stoves, ovens, boilers, fryers grills, and cutlery.
  • Will work under high volume stressful situations.
  • Extended hours and irregular shifts may be required.

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