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Chef Manager Jobs in Michigan (NOW HIRING)

NexDine

Guest Experience Supervisor

Kalamazoo, MI

$19 - $21/hr

Adhere to budgetary guidelines determined by Chef Manager or Chef. * Record production or operational data on specified forms. Compile and maintain records of food use and expenditures. * Assist with ...

University of Michigan

CHEF ASST

Ann Arbor, MI · On-site

$52K - $54K/yr

Communicate daily with culinary and management staff regarding food products, supplies, equipment ... Chef and Management in menu and recipe development, including related portioning and service ...

Holiday Market

Pastry Chef

Royal Oak, MI · On-site

$21/hr

... manage your time to be hands on and in the bakery but also to complete any administrative work needed to be done General requirements: -Have 5 years of pastry chef management -Be strong in creating ...

the Chef Agency

Executive Chef

Midland, MI · On-site

$110K - $130K/yr

Requirements : * 5+ years of Executive Chef experience within upscale hotel operations ... Strong financial and analytical acumen, including menu costing, payroll management, budgeting, and ...

St John's United

Culinary Services Aide-CULAIDE

Monroe, MI · On-site

$13.50 - $16.25/hr

Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Chef Manager/Culinary Director. * Provide assistance to the cook in the preparation and ...

St John's United

Executive Chef

Saginaw, MI · On-site

$85K - $95K/yr

Develop and manage budgets, forecasts, and purchasing strategies. * Implement inventory controls ... Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff. * Build strong bench strength ...

Creative Dining Services

Seasonal Production Lead

Lawton, MI · On-site

$17.50 - $24.25/hr

Works with the Chef Manager to maintain production records (food usage, overages, shortages, customer counts, etc.) * Works with the Chef Manager to maintain established logs (food temperatures ...

The Capital Grille

Sous Chef

Troy, MI

$47K - $64K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale ...

Hillside Terrace

Chef

Ann Arbor, MI · On-site

As a chef in our senior living community, you'll prepare nutritious, flavorful meals that support ... inventory management * Maintain a clean, organized kitchen and workstation * Communicate ...

The Capital Grille

Sous Chef

Troy, MI

$47K - $64K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale ...

The Capital Grille

Sous Chef

Troy, MI

$47K - $64K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale ...

Capital Grille

Sous Chef

Troy, MI · On-site

$47K - $64K/yr

Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale ...

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All JobsChef Manager JobsChef Manager Jobs in Michigan

Chef Manager information

See Michigan salary details

$25.7K

$53.2K

$76.3K

How much do chef manager jobs pay per year?

As of Jun 17, 2026, the average yearly pay for chef manager in Michigan is $53,213.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,600.00 and $61,900.00 per year, depending on experience, location, and employer.

What is a Chef Manager?

A Chef Manager is a culinary professional responsible for both the preparation of food and the management of kitchen operations. They oversee menu planning, ingredient sourcing, food safety, and staff supervision, ensuring that the kitchen runs efficiently and meets quality standards. Chef Managers often balance hands-on cooking with administrative duties like budgeting, scheduling, and inventory control. Their role is essential in restaurants, catering companies, and institutional kitchens to guarantee consistent and high-quality food service.

How to become a chef manager?

To become a chef manager, individuals typically need several years of experience working as a chef or cook, along with strong leadership and management skills. Earning a culinary degree or certification can enhance prospects, and many employers value experience in kitchen operations, budgeting, and staff supervision. Developing expertise in culinary techniques and gaining experience in restaurant or food service environments are essential steps.

What does a chef manager do?

A chef manager oversees kitchen operations, manages staff, plans menus, ensures food quality and safety, and controls costs. They often coordinate with suppliers, maintain health standards, and may hold certifications like ServSafe. Strong leadership and culinary skills are essential for this role.

What is the highest paid chef position?

The highest paid chef position is typically Executive Chef or Culinary Director, who oversee multiple kitchens or large restaurant groups. These roles often require extensive experience, leadership skills, and advanced culinary knowledge, with salaries reaching six figures or more in high-end establishments or corporate settings.

What Is a Chef Manager?

A chef manager is a supervisor in the kitchen area of a restaurant. As a chef manager, you are responsible for helping the kitchen staff perform efficiently. Your duties include establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff by hiring, firing, and training team members as required. Qualifications for this career include extensive kitchen experience and leadership skills.

What is the difference between Chef Manager vs Sous Chef?

AspectChef ManagerSous Chef
CredentialsCulinary degree or equivalent, culinary certificationsCulinary degree or equivalent, culinary certifications
Work EnvironmentOversees kitchen operations, manages staff, plans menusAssists head chef, supervises kitchen staff, prepares dishes
Employer & Industry UsageHotels, restaurants, catering services, healthcare facilitiesRestaurants, hotels, catering, institutional kitchens
Primary ResponsibilitiesKitchen management, menu planning, staff supervisionFood preparation, supporting head chef, quality control

The main difference between a Chef Manager and a Sous Chef is that the Chef Manager has broader responsibilities including managing the entire kitchen operation, staff, and menu planning, while the Sous Chef primarily supports the head chef with food preparation and kitchen supervision. Both roles require culinary credentials and are common in similar work environments, but the Chef Manager holds a more managerial position.

How does a Chef Manager balance culinary creativity with administrative responsibilities in their daily role?

As a Chef Manager, you will need to juggle hands-on food preparation and menu development with tasks like staff scheduling, inventory control, and budgeting. This balance often means dividing your day between the kitchen and the office, ensuring food quality and safety standards are met while also keeping operations efficient and cost-effective. Collaboration with kitchen staff, front-of-house teams, and suppliers is key to maintaining smooth service and meeting customer expectations. Developing strong organizational and communication skills will help you thrive in this dynamic environment.

How much does a chef manager get paid?

A chef manager typically earns between $45,000 and $75,000 annually, depending on experience, location, and the size of the establishment. They often oversee kitchen staff, manage food quality, and handle administrative tasks, which can influence salary levels.

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

To thrive as a Chef Manager, you need strong culinary expertise, menu planning skills, and experience in kitchen operations, often supported by a culinary degree or relevant certifications. Familiarity with inventory management systems, food safety standards, and cost control software is typically required. Leadership, communication, and time management are crucial soft skills for effectively managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, operational efficiency, and a positive team environment.
More about Chef Manager jobs
What are the most commonly searched types of Chef jobs in Michigan? The most popular types of Chef jobs in Michigan are:
What are popular job titles related to Chef Manager jobs in Michigan? For Chef Manager jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Chef Manager jobs in Michigan look for? The top searched job categories for Chef Manager jobs in Michigan are:
What cities in Michigan are hiring for Chef Manager jobs? Cities in Michigan with the most Chef Manager job openings:
What are popular job titles related to Chef Manager jobs in MI? For Chef Manager jobs in MI, the most frequently searched job titles are:
Chef Manager jobs near you

Cook Full Time- Sign on Bonus $450

St John's United

Traverse City, MI • On-site

$20 - $23/hr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 4 days ago

Job description

Forefront Culinary & Support Services is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.
If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.
Why You'll Love Leading With Us:
  • Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
  • Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
  • Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO

The Culinary Services Aide performs designated work and cleaning routines for the culinary department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident/patient safety.
Compensation Range: $20.00-$23.00 hour
Sign on Bonus: $450 paid after 90 days of employment
The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring patient safety. Assists in all preparation of resident, family, and employee meals, helps deliver and take orders as needed. May be directed by the Chef Manager and/or Director.
  • Follows standardized recipes, portioning, menu extensions, and presentation standards.
  • Completes and utilizes daily production worksheets and waste log sheets.
  • Tastes completed meals to ensure quality standards.
  • Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
  • In the absence of the Chef Manager or Director, checks and inspects food products and supplies as delivered.
  • Supervise and assist in storage of supplies and food products.
  • Notify Chef Manager or Director of supplies or equipment needs.
  • Report equipment breakdowns and unsafe conditions to the Chef Manager or Director.
  • Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
  • Perform other department duties assigned by the Chef Manager/Director.
  • Responsible for acting in conformance with all facility and departmental policies and procedures, including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
  • Attends department meetings as required.
  • Demonstrates accountability to accept responsibility for personal/professional growth and any required certifications/licenses, if applicable.
  • Completes mandatory training and competencies annually.

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
  • Ability to read, write and speak English.
  • High school graduate or equivalent education is preferred.
  • Preference is given to persons with an education in quantity cooking and therapeutic diets.
  • Minimum one (1) year food service experience in a health care dietary setting is desired.
  • Minimum of two (2) years working in food and beverage operation preferred.
  • Have general knowledge of quantity food preparation and portioned serving.
  • Ability to read, understand, and follow recipe directions, diet orders and work assignments.
  • Able and willing to work flexible hours, such as during an emergency situation.
  • Must be patient and tolerant toward staff, patients, and family members.
  • ServSafe preferred.

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