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Assistant Chef Jobs in Rochester, MI (NOW HIRING)

Continental Services

Sous Chef - Production

Troy, MI

$55K - $65K/yr

Description The Sous Chef is a hands-on culinary leader responsible for overseeing a designated ... Foster a positive, respectful, and team-oriented work environment. * Assist in training new ...

New

Harper Associates

Be Seen First

Sous Chef

Birmingham, MI · On-site

$60K - $75K/yr

Responsibilities * Assist the Executive Chef with all aspects of kitchen operations * Lead, coach, and develop line cooks and kitchen staff * Ensure consistent execution of recipes, plating, and ...

Harper Associates

Sous Chef

Birmingham, MI

$65K - $78K/yr

Sous Chef / Culinary Team Member Upscale Dining Restaurant - Birmingham / Bloomfield Hills, MI We ... Maintain cleanliness and organization throughout service * Assist with prep, station setup, and ...

Harper Associates

Sous Chef

Birmingham, MI · On-site

$78K/yr

Sous Chef / Culinary Team Member Upscale Dining Restaurant - Birmingham / Bloomfield Hills, MI We ... Maintain cleanliness and organization throughout service * Assist with prep, station setup, and ...

Suser Restaurant Group

Sous Chef

White Lake, MI · On-site

$45K - $61K/yr

Responsibilities * Assist the Executive Chef in overseeing all daily back of house operations, ensuring smooth and efficient service from prep through close * Lead, coach, and develop the kitchen ...

220 MERRILL

Sous Chef

Birmingham, MI · On-site

$65K - $74K/yr

KEY RESPONSIBILITIES • Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staff supervision, and inventory management. • Maintain high-quality ...

Method Co.

Sous Chef - Le Supreme

Detroit, MI · On-site

$49K - $66K/yr

Sous Chef - Le Supreme Detroit About Le Supreme Located within Detroit's iconic Book Tower, Le ... Foster a positive, respectful, and performance-driven culture. * Assist with scheduling ...

Method Co.

Sous Chef - Le Supreme

Detroit, MI · On-site

$49K - $66K/yr

Sous Chef - Le Suprême Detroit About Le Suprême Located within Detroit's iconic Book Tower, Le ... Foster a positive, respectful, and performance-driven culture. * Assist with scheduling ...

Harper Associates

Private Chef

Birmingham, MI · On-site

$100K - $150K/yr

Private Family Chef - Birmingham, MI Monday to Friday 8:00 to 4:00pm Weekends and evening required ... Assist with managing inventory of food and beverages throughout all properties. Adaptability:

DRG Employer LLC

Executive Chef

Bloomfield Hills, MI · On-site

$68K - $93K/yr

Deliver expected financial results while maintaining brand integrity. Assist in the preparation of ... Partner with other chefs and corporate leaders to monitor products, develop new recipes, and find ...

Royal Park Hotel

Banquet Chef

Rochester, MI

Maintain compliance with all food safety, sanitation, and health regulations. * Assist with menu ... As a Banquet Chef, you'll play a key role in creating memorable dining experiences for our guests ...

Royal Park Hotel

Banquet Chef

Rochester, MI

Maintain compliance with all food safety, sanitation, and health regulations. * Assist with menu ... As a Banquet Chef, you'll play a key role in creating memorable dining experiences for our guests ...

Royal Park Hotel

Banquet Chef

Rochester, MI · On-site

Maintain compliance with all food safety, sanitation, and health regulations. * Assist with menu ... As a Banquet Chef, you'll play a key role in creating memorable dining experiences for our guests ...

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All JobsChef JobsAssistant Chef JobsAssistant Chef Jobs in Rochester, MI

Assistant Chef information

See Rochester, MI salary details

$8

$19

$35

How much do assistant chef jobs pay per hour?

As of Jul 23, 2026, the average hourly pay for assistant chef in Rochester, MI is $19.17, according to ZipRecruiter salary data. Most workers in this role earn between $14.81 and $20.58 per hour, depending on experience, location, and employer.

What are assistant chefs called?

Assistant chefs are commonly referred to as sous chefs or kitchen assistants. They support head chefs by preparing ingredients, maintaining kitchen cleanliness, and following recipes, often requiring culinary training or certifications. These roles are essential for smooth kitchen operations and may involve working in fast-paced environments with specific safety standards.

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 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 are Assistant Chefs?

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.

Is 35 too late to become a chef?

Assistant chefs can start their culinary careers at any age, including 35, as many chefs begin training or apprenticeships later in life. Success depends on dedication, gaining relevant skills, and obtaining certifications such as culinary diplomas or food safety licenses. Age is not a barrier to entering the culinary field or advancing as a chef.

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.

Is assistant chef a stressful job?

Assistant chefs often work in fast-paced kitchen environments that can be physically demanding and require long hours, especially during busy service times. The role involves multitasking, attention to detail, and teamwork, which can contribute to stress levels, but experience and good time management can help manage these pressures.

What does an assistant chef do?

An assistant chef supports the head chef by preparing ingredients, cooking dishes, and maintaining kitchen cleanliness. They often handle tasks such as chopping, measuring, and organizing supplies, and may assist with plating and presentation. This role requires good communication skills and knowledge of food safety standards.

What is the lowest position as a chef?

The lowest position in a professional kitchen is typically that of a line cook or prep cook, responsible for basic food preparation and assisting higher-level chefs. Entry-level roles often require basic culinary skills and may involve working under supervision in a fast-paced environment.

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 Rochester, MI? The most popular types of Chef jobs in Rochester, MI are:
What cities near Rochester, MI are hiring for Assistant Chef jobs? Cities near Rochester, MI with the most Assistant Chef job openings:
Assistant Chef jobs near you
Infographic showing various Assistant Chef job openings in Rochester, MI as of July 2026, with employment types broken down into 1% As Needed, 75% Full Time, 21% Part Time, 1% Temporary, and 2% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $39,877 per year, or $19.2 per hour.
Sous Chef - Production

Sous Chef - Production

Continental Services

Troy, MI

$55K - $65K/yr

Full-time

Posted 2 days ago

Job description

Description
The Sous Chef is a hands-on culinary leader responsible for overseeing a designated area of food production within a high-volume catering operation. This role ensures consistent execution of recipes, quality standards, production timelines, and food safety while leading a small team of Prep Cooks through daily production activities.
Working closely with the Executive Sous Chef and Executive Chef, the Sous Chef delegates production assignments, monitors workflow, provides coaching and feedback, and actively participates in food preparation. This individual is expected to lead by example through exceptional culinary skill, professionalism, and a commitment to continuous improvement.

Success in this position requires strong organizational skills, excellent communication, adaptability, and a passion for producing exceptional food while supporting a collaborative kitchen culture.

Key Responsibilities
Culinary Production Leadership
  • Lead the daily execution of an assigned production area within the culinary operation. 
  • Supervise and direct a team of Prep Cooks to ensure production schedules and quality expectations are achieved. 
  • Delegate production assignments while monitoring progress throughout the day. 
  • Actively prepare food while maintaining oversight of production activities. 
  • Ensure all recipes are executed consistently according to company standards and specifications. 
  • Monitor product quality, taste, consistency, and presentation throughout production. 
  • Maintain production timelines to support successful event execution. 
Continuously evaluate processes and identify opportunities to improve quality, efficiency, and consistency.

Team Leadership
  • Provide daily leadership, coaching, and direction to Prep Cooks. 
  • Foster a positive, respectful, and team-oriented work environment. 
  • Assist in training new culinary team members on recipes, techniques, equipment, and company standards. 
  • Promote accountability while encouraging professional growth and teamwork. 
  • Communicate production priorities clearly and effectively. 
  • Support Executive Sous Chefs and Executive Chefs by identifying staffing needs, workflow improvements, and operational challenges. 

Operational Excellence
  • Manage workflow within an assigned production area while maintaining flexibility as priorities change. 
  • Assist with labor planning by providing feedback on staffing levels, production efficiency, and scheduling needs. 
  • Ensure production remains aligned with labor expectations while maintaining quality standards. 
  • Monitor inventory usage within assigned production areas and communicate shortages or concerns. 
  • Collaborate with culinary leadership to improve production logistics and kitchen efficiency. 
  • Assist in coordinating production to ensure timely completion of all event requirements. 

Recipe & Quality Management
  • Maintain strict adherence to approved recipes, production procedures, and portion standards. 
  • Ensure consistency across all food items produced within assigned responsibilities. 
  • Communicate recipe concerns, production challenges, or recommended improvements to the Executive Sous Chef and Executive Chef. 
  • Provide constructive feedback regarding food quality, preparation methods, and production efficiencies. 
  • Assist in maintaining recipe integrity while supporting continuous menu improvement initiatives. 

Technology & Production Systems
Develop proficiency and effectively utilize company operational systems including:
  • Flightboard (Internal Production Platform) 
  • Caterease 
  • Food Service Suite 
  • Microsoft Outlook 
  • Microsoft Excel 
  • Microsoft Word 
  • Microsoft Teams (or similar communication platforms) 
The Sous Chef is expected to become highly proficient in Flightboard, utilizing it daily to manage production, monitor workflow, and ensure accurate execution. Comprehensive training will be provided by culinary leadership.
Additionally, the Sous Chef should understand how all culinary operating systems interact to support production, inventory management, recipe management, sales, and event execution.

Financial & Operational Awareness
Support operational success by maintaining awareness of:
  • Labor utilization and production efficiency 
  • Food cost awareness 
  • Product yields 
  • Waste reduction 
  • Proper product utilization 
  • Inventory rotation and storage 
Provide recommendations to culinary leadership that improve efficiency while maintaining exceptional food quality.

Food Safety & Compliance
  • Maintain compliance with all company food safety standards and regulatory requirements. 
  • Ensure proper sanitation practices are consistently followed. 
  • Monitor proper receiving, storage, labeling, dating, and product rotation. 
  • Maintain HACCP procedures and all standard operating procedures. 
  • Promote a culture of food safety throughout the kitchen. 

Skills, Knowledge & Expertise
  • 3–5 years of progressive culinary experience in high-volume catering, banquet, hotel, restaurant, or institutional food service. 
  • Previous experience supervising or leading a small culinary team preferred. 
  • Advanced knife skills and professional cooking techniques. 
  • Strong knowledge of classical and modern culinary methods. 
  • Demonstrated ability to execute recipes with consistency and precision. 
  • Excellent organizational and time management skills. 
  • Strong communication and interpersonal abilities. 
  • Ability to prioritize multiple production tasks in a fast-paced environment. 
  • Working knowledge of Microsoft Office applications. 
  • Willingness to learn and become proficient in company production systems. 


Leadership Competencies

The successful Sous Chef will consistently demonstrate:
  • Strong culinary craftsmanship 
  • Leadership through example 
  • Effective communication 
  • Accountability 
  • Adaptability 
  • Attention to detail 
  • Teamwork and collaboration 
  • Organization and planning 
  • Positive attitude under pressure 
  • Continuous improvement mindset 
  • Problem-solving abilities 
  • Professionalism and integrity 
  • Commitment to coaching and developing others 

Physical Requirements
  • Ability to stand and walk for extended periods. 
  • Frequently lift and carry up to 50 pounds. 
  • Ability to bend, stoop, kneel, push, and pull throughout the workday. 
  • Comfortable working in refrigerated, freezer, and high-temperature kitchen environments. 
  • Ability to safely operate commercial kitchen equipment. 
  • Ability to work mornings, evenings, weekends, holidays, and extended hours based on business demands. 
Schedule Expectations
This position requires flexibility to meet the changing demands of a high-volume catering operation. Work schedules may include early mornings, evenings, weekends, holidays, and extended shifts based on production schedules and event requirements.

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