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Chef In Jobs in Detroit, MI (NOW HIRING)

University of Michigan

Sous Chef

Ann Arbor, MI · On-site

$53K - $57.80K/yr

In large units, is a supportive team member supporting Unit Executive Chef. In smaller units is the Lead culinary person, developing menus overseeing production working collaboratively with the ...

Harper Associates

Be Seen First

Sous Chef

Birmingham, MI · On-site

$65K - $78K/yr

Previous experience as a Chef or Sous Chef in an upscale or fine dining restaurant * Strong understanding of cooking techniques, plating, and kitchen organization * Ability to work cleanly ...

PARC DETROIT

Executive Sous Chef

Detroit, MI

$68K - $76K/yr

In Real Estate & Development and Hospitality, we don't sit back and let things happen, we make ... The Executive Sous Chef will support the Executive Chef in overseeing kitchen operations, ensuring ...

Restoration Hardware

Sous Chef

Detroit, MI

$49.50K - $66.80K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

Method Products

Sous Chef

Detroit, MI · On-site

$45.70K - $61.80K/yr

Hiroki-San Detroit is a 4,100-square-foot immersive Japanese dining concept located in the lower ... Role Overview As the Sous Chef, you will support the Executive Chef (Chef Hiroki) in managing all ...

RH

Sous Chef

Detroit, MI · On-site

$49.50K - $66.80K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

RH

Sous Chef

Detroit, MI · On-site

$65K - $85K/yr

In this role, you will help create world-class guest experiences while driving the success of the ... Partner with the Executive Chef in shaping the strategic direction of the kitchen, including ...

Aventura

Sous Chef

Ann Arbor, MI · On-site

$65K - $69K/yr

In this role, the Sous Chef will support the Executive Chef in executing Aventura's culinary vision through disciplined leadership, operational excellence, and consistent food quality. This role ...

Aventura Restaurant

Sous Chef

Ann Arbor, MI · On-site

$65K - $69K/yr

In this role, the Sous Chef will support the Executive Chef in executing Aventura's culinary vision through disciplined leadership, operational excellence, and consistent food quality. This role ...

Aventura

Sous Chef

Ann Arbor, MI

$65K - $69K/yr

In this role, the Sous Chef will support the Executive Chef in executing Aventura's culinary vision through disciplined leadership, operational excellence, and consistent food quality. This role ...

G Grant Steakhouse

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Sous Chef

Dearborn, MI · On-site

$50K - $65K/yr

As a Sous Chef, you will play an essential role in delivering high-quality dishes with consistency, precision, and attention to detail. You will work alongside a talented culinary team in a fast ...

G Grant Steakhouse

Be Seen First

Sous Chef

Dearborn, MI · On-site

$50K - $65K/yr

As a Sous Chef, you will play an essential role in delivering high-quality dishes with consistency, precision, and attention to detail. You will work alongside a talented culinary team in a fast ...

Continental Services

Executive Chef

Auburn Hills, MI · On-site

This role requires a hands-on leader who excels in both culinary execution and people management ... The Executive Chef will work closely with the General Manager and other department heads to ensure ...

DRG Employer LLC

Sous Chef

Detroit, MI · On-site

$49.50K - $66.80K/yr

Sullivans Steakhouse is hiring qualified applicants for Sous Chefs in your area. Submit your resume or apply directly at www.DividendRestaurantGroupCareers.com .Team Members enjoy the following ...

DRG Employer LLC

Sous Chef

Bloomfield Hills, MI · On-site

$47.70K - $64.40K/yr

The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from ... Role and Responsibilities Directs and participates in food production operations. Leads, directs ...

University of Michigan

Executive Chef

Ann Arbor, MI · On-site

$60.85K - $70.03K/yr

The cover letter should address your specific interest in the position and outline skills and ... Exercise administrative guidance over chef leads, chefs, operations managers, chef assistants ...

Dividend Restaurant Group

Sous Chef

Bloomfield, MI · On-site

$48.70K - $65.70K/yr

Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an ... The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from ...

Dividend Restaurant Group

Sous Chef

Detroit, MI · On-site

$49.50K - $66.80K/yr

Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an ... Description Sullivan's Steakhouse is hiring qualified applicants for Sous Chefs in your area!

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All JobsChef In JobsChef In Jobs in Detroit, MI

Chef In information

See Detroit, MI salary details

$9

$24

$44

How much do chef in jobs pay per hour?

As of May 31, 2026, the average hourly pay for chef in in Detroit, MI is $24.38, according to ZipRecruiter salary data. Most workers in this role earn between $16.63 and $30.72 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu planning, and a solid understanding of food safety, often backed by formal culinary education or apprenticeship. Familiarity with kitchen management systems, commercial cooking equipment, and relevant certifications like ServSafe are typically required. Leadership, time management, and the ability to stay calm under pressure are standout soft skills in this role. These skills are crucial for delivering high-quality dishes, maintaining a safe and efficient kitchen, and ensuring a positive dining experience for guests.

What are some common challenges chefs face when managing a kitchen team, and how can they overcome them?

Chefs often encounter challenges such as coordinating a diverse team, handling high-pressure situations during peak hours, and ensuring consistent food quality. Effective communication, clear delegation of tasks, and maintaining a positive kitchen culture are key strategies for overcoming these obstacles. Many chefs also find that regular training sessions and feedback help build a more cohesive and efficient staff, ultimately leading to smoother kitchen operations and higher job satisfaction.

What does a chef do?

A chef is a professional cook responsible for preparing meals, managing kitchen staff, planning menus, and ensuring food quality and safety. Chefs often oversee kitchen operations, order supplies, and maintain cleanliness standards. Their role can range from cooking in restaurants and hotels to supervising large-scale food preparation in catering or institutions. Chefs may also specialize in particular cuisines or types of food. Becoming a chef typically requires culinary training and experience working in various kitchen roles.

What is the difference between Chef In vs Sous Chef?

AspectChef InSous Chef
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentKitchen, restaurant, hotelKitchen, restaurant, hotel
Employer & IndustryRestaurants, hotels, cateringRestaurants, hotels, catering
Role FocusOversees kitchen operations, menu planningAssists head chef, supervises kitchen staff

Both Chef In and Sous Chef roles require culinary certifications and work in similar kitchen environments within the hospitality industry. The Chef In typically oversees kitchen operations and menu planning, while the Sous Chef supports the head chef and manages daily kitchen activities. Understanding these differences helps clarify career paths and job expectations in culinary settings.

What cities near Detroit, MI are hiring for Chef In jobs? Cities near Detroit, MI with the most Chef In job openings:
Chef In jobs near you
Infographic showing various Chef In job openings in Detroit, MI as of May 2026, with employment types broken down into 91% Full Time, and 9% Part Time. Highlights an 100% In-person job distribution, with an average salary of $50,711 per year, or $24.4 per hour.
Sous Chef

Sous Chef

University of Michigan

Ann Arbor, MI • On-site

$53K - $57.80K/yr

Full-time

This job post has expired today. Applications are no longer accepted.

University Of Michigan rating

8.1

Company rating: 8.1 out of 10

Based on 140 frontline employees who took The Breakroom Quiz

129th of 530 rated colleges and universities

Job description

How to Apply
A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.
Job Summary
Department Summary:
Michigan Dining comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.
Position Summary:
The elements of this position include food quality, cost management, procurement, safety, sanitation and staff development. Leads and monitors food and beverage preparation and services. Provides functional supervision of all food service staff. Works through communication and behavior to foster an inclusive workplace. In large units, is a supportive team member supporting Unit Executive Chef. In smaller units is the Lead culinary person, developing menus overseeing production working collaboratively with the management team.
Responsibilities*
Position Responsibilities:
Supervision (50%)
  • Exercises functional supervision over Chef Assistants, Cooks, Bakers and other food service staff including student employees engaged in culinary operations.
  • Assigns food service personnel to specific duties and directs food preparation and activities in a manner that utilizes their culinary skills.
  • Gives specific instructions in the preparation and cooking of menu items and observes activities in the kitchen to determine that food is prepared in a proper manner and waste is minimized.
  • Oversee service and sanitation of operation.
  • Establishes and conducts training programs for unit personnel and assists the Executive Chef in all training programs.
  • Is current, fluent, and ensures use of current menu management software to manage inventory, purchasing, production, service records, recipes, menus and cost to ensure the most efficient use of labor and goods.
  • Plans, coordinates, executes and manages special events. Is current, fluent, and ensures use of CBORD Eventmaster to manage event operations and billing accuracy.
  • Models behavior that fosters an inclusive workplace. Establish an environment of team and individual accountability.
  • Assist in setting labor standards for high-quality, efficient customer service

Food Quality & Guest Experience (30%)
  • Oversees food preparation, presentation, portioning and service.
  • Recommends changes in cooking methods and adherence to recipes to ensure the quality of food service, taste and service of the food.
  • Examines food, vegetables, meats and supplies received to assure quality, freshness and appearance.
  • Monitors inventory levels, orders food and supplies to ensure that sufficient quantity of menued items are available for the number of customers serve.
  • Works in conjunction with the Executive Chef to improve and standardize recipes.
  • Assists in developing projects and strategies to enhance the dining experience for students.
  • Meets with students, student groups and students with special dietary needs to ensure that their dining requirements and expectations are met or exceeded.
  • Conducts at least one Chef Demo or Culinary Foundations class per semester or two per calendar year.
  • Serves as a member of the unit and departmental leadership team and collaborates on program enhancements.
  • Strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value.
  • Participates in administrative staff meetings in order to assist in long-range unit planning activities.
  • Participates in professional organizations, conferences and training activities, representing the department as required or assigned.

Sanitation & Safety (10%)
  • Continually maintains and trains the staff on food and physical safety practices and procedures.
  • Administers health and safety standards in compliance with university, state and federal codes regulations.
  • Demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving and other front/back of the house areas.
  • Ensures that all service equipment is operational and handled safely, reporting mechanical issues to initiate repairs.
  • Monitors and trains staff in safe allergen practices at all stages of food production and service.
  • Is current and fluent in the use of the temperature tracking system to monitor equipment and food temperatures.
  • Ensures that ingredient, allergen and trait information is accurate; oversees signage including food item identifiers, menus, nutrition and allergens.

Financial and Procurement Operations (10%)
  • Assist in reviewing and maintaining food and labor cost with management team.
  • Only purchases approved products through the approved strategic vendors.
  • Contributes directly to the departmental financial goals through effective use of forecast data, proper scheduling, and responding to volume and market price fluctuations.
  • Assists in the management of food, kitchen supplies, equipment purchases, maintenance and inventory.

Other duties as assigned.
Required Qualifications*
  • Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/or equivalent experience.
  • Minimum of three years of progressively responsible experience as a chef in a high volume, high quality operation with a variety of concepts.
  • Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet; and ability to use CBORD Food Service Suite modules or a similar menu management system.
  • ServSafe and HACCP certified within 60 days from date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment.
  • American Culinary Federation certification at the Certified Sous Chef (CSC) level must be obtained within two years from date of hire. If the certification is not acquired within two years, employment will be terminated.
  • Certification must be maintained as a condition of continued employment.

Desired Qualifications*
  • Bachelor's degree in hospitality management or related field desired.
  • Previous experience as an Executive Chef desired.
  • College/university food service experience desired.

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 .
Additional Information
Position Responsibilities Criteria:
  • Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel.
  • Demonstrated knowledge of regional, international and ethnic cuisines.
  • Outstanding ability to lead, train, develop, supervise and motivate a team.
  • Strong oral and written communication and customer service skills.

Working Conditions:
  • The Sous Chef is classified as a critical employee and will be expected to be on site during any emergency closure of the University.
  • Ability to work a flexible schedule with variable weekday hours, some weekends and holidays required. Overtime scheduling may be required at times to support operational needs.

Physical Requirements:
Able to be stationary and move around for extended periods of time while preparing food; transport objects weighing 25 -30 lbs and move quickly throughout the kitchen and dining hall as needed.
Direct Reports:
Not applicable.
This role may have reporting obligations under Title IX and Clery.
Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.
Selected candidates whose start date is 4/1/2026 or after, will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.
Salary may vary depending on qualifications, experience, and education of the selected candidate.
Relocation will not be offered for this role.
#studentlife
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 any time after the minimum posting period has ended.
U-M EEO Statement
The University of Michigan is an equal employment opportunity employer.
Job Detail
Job Opening ID
277921
Working Title
Sous Chef
Job Title
Chef
Work Location
Ann Arbor Campus
Ann Arbor, MI
Modes of Work
Onsite
Full/Part Time
Full-Time
Regular/Temporary
Regular
FLSA Status
Nonexempt
Organizational Group
Dsa Housing Services
Department
MI Dining - Administration
Posting Begin/End Date
5/26/2026 - 6/09/2026
Salary
$53,000.00 - $57,800.00
Career Interest
Hospitality

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About University of Michigan

Sourced by ZipRecruiter

The University of Michigan (U-M), based in Ann Arbor, MI, US, is one of America's most esteemed institutions in higher education. Established in 1817, it presides in the industry of education and research, providing a range of services including undergraduate, graduate, and professional education programs. Complementing this is an extensive research activity that has significantly contributed to various fields, from healthcare to engineering, humanities to sports. Upholding its mission "to serve the people of Michigan and the world through preeminence in creating, communicating, preserving and applying knowledge, art, and academic values", U-M consistently ranks among the top universities globally, a testament to its tradition of excellence in learning and research, and a deep commitment to innovation and discovery.

Industry

Colleges, universities, and professional schools

Company size

10,000+ Employees

Headquarters location

Ann Arbor, MI, US

Year founded

1817

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