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Assistant Culinary Director Jobs in Michigan (NOW HIRING)

The H Hotel

Culinary Supervisor

Midland, MI · On-site

$39K - $53K/yr

The Culinary Supervisor is responsible for assisting with all aspects of food production and ... functions as directed by the Executive or Sous Chef. * Assist in the training, development ...

Hhs, Llc

Assistant Director

Ishpeming, MI · On-site

$54 - $66/hr

Work Shift:**** **We're looking for a friendly, compassionate, leader to join our culinary team ... Responsibilities*** Assist the department director in managing the food service department to ...

Hhs

Assistant Director

Ishpeming, MI

... to join our culinary team! Support the healing journey for patients and their loved ones by ... Responsibilities * Assist the department director in managing the food service department to ...

HHS LLC

Assistant Director

Ishpeming, MI · On-site

... to join our culinary team! Support the healing journey for patients and their loved ones by ... Responsibilities * Assist the department director in managing the food service department to ...

220 MERRILL

Pastry Cook

Birmingham, MI · On-site

$18 - $22/hr

Collaborate with the Chef team and Culinary Director on recipe development and menu planning ... Work alongside and motivate pastry assistants and bakers to enhance efficiency. * Participate in ...

Provision Living

Lead Cook: Full-time

South Lyon, MI · On-site

$16 - $20.50/hr

This position does not have direct supervisory responsibility for culinary or dining service team members. The Lead Cook may provide task-level direction, coordinate kitchen workflow, and assist with ...

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Assistant Culinary Director information

What is an assistant culinary director?

An Assistant Culinary Director is a professional who supports the Culinary Director in overseeing kitchen operations, menu planning, food preparation, and staff management within a restaurant, hotel, or food service organization. They help ensure that food quality and safety standards are met, assist in training kitchen staff, and may collaborate on developing new recipes or menus. This role combines culinary expertise with leadership and organizational skills to maintain efficient kitchen workflows and deliver an exceptional dining experience.

What are the key skills and qualifications needed to thrive as an assistant culinary director?

To thrive as an Assistant Culinary Director, you need strong culinary expertise, experience in kitchen management, and a relevant degree or certification in culinary arts or hospitality. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are typically required. Exceptional leadership, time management, and communication skills help you coordinate kitchen staff and maintain high service standards. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are some common challenges faced by an assistant culinary director, and how can they be addressed?

Assistant Culinary Directors often encounter challenges such as balancing administrative duties with hands-on kitchen management, maintaining high food quality standards across multiple outlets, and managing a diverse culinary team. Effectively addressing these challenges involves strong organizational skills, clear communication, and fostering a collaborative work environment. Proactively implementing standardized procedures and providing ongoing training can also help ensure consistency and support staff development.

What is the difference between Assistant Culinary Director vs Executive Chef?

AspectAssistant Culinary DirectorExecutive Chef
CredentialsTypically requires culinary degree or equivalent experienceRequires culinary degree, extensive experience, and often certification
Work EnvironmentSupports culinary operations, assists in menu development, oversees staffManages kitchen operations, leads culinary team, ensures food quality
Industry UsageCommon in large hospitality or restaurant groups, corporate settingsFound in restaurants, hotels, resorts, and culinary establishments

The Assistant Culinary Director primarily supports the culinary leadership by assisting with operations and staff management, while the Executive Chef is responsible for overall kitchen management, menu creation, and food quality. Both roles require culinary expertise, but the Executive Chef holds a more senior, decision-making position.

What are popular job titles related to Assistant Culinary Director jobs in Michigan?

For Assistant Culinary Director jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Assistant Culinary Director jobs in Michigan look for?

The top searched job categories for Assistant Culinary Director jobs in Michigan are:

What cities in Michigan are hiring for Assistant Culinary Director jobs?

Cities in Michigan with the most Assistant Culinary Director job openings:

Assistant Culinary Director jobs near you
Infographic showing various Assistant Culinary Director job openings in Michigan as of August 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 100% In-person job distribution.

Culinary Supervisor

The H Hotel

Midland, MI • On-site

$39K - $53K/yr

Full-time

Re-posted 9 days ago

Job description

The Culinary Supervisor is responsible for assisting with all aspects of food production and completing daily production lists assigned by Chef based on house counts.
PRIMARY RESPONSIBILITIES:
  • Checks with Chef/Sous Chef for daily objectives.
  • Confirms the daily specials and methods of preparation, as well as presentation.
  • Ensures that all dishes are prepared and presented in accordance with the Chef's standards.
  • Communicates with Chef on the production status for the next day before completing the shift.
  • Ensures that their work station has a proper level of par stocks and supplies according to the menu and daily specials.
  • Checks mis en place levels and adjust accordingly.
  • 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.
  • Assist in the training, development, scheduling, and directing of line level associates.
  • Perform other duties as assigned by the Executive or Sous Chef that depends on the need and at the discretion of the company.

QUALIFICATIONS:
  • High school diploma and three years of job related experience.
  • Degree from an accredited culinary institution preferred.
  • ServSafe certification is a plus.
  • Excellent verbal and written communication skills.
  • Ability to adapt to change and successfully manage stressful and/or emergency situations.
  • Vast knowledge of federal and state health codes.
  • Ability to read, write, convert measurements, and follow a recipe.
  • Must be flexible with shift availability and willing to work nights, weekends and holidays based on business demands.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:
  • Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects over 30 lbs.
  • Occasionally lifting, moving, or carrying objects up to 50 lbs.
  • Regularly requiring motor coordination in combination with finger dexterity to handle, feel, reach, etc.
  • Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.

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