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Chef Manager Jobs in Canton, MI (NOW HIRING)

Continental Services

Chef Manager

Cleveland, OH · On-site

$60K - $65K/yr

Description The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service ...

Casey's Tavern

Chef

Ann Arbor, MI · On-site

CHEF / KITCHEN MANAGERS If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant kitchen ...

Mainstreet Ventures

Chef

Ann Arbor, MI · On-site

CHEF / KITCHEN MANAGERS If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant kitchen ...

the Chef Agency

Banquet Chef

Detroit, MI · On-site

$54K - $75K/yr

Banquet chefs are responsible for managing a large number of tasks, often simultaneously. Good organizational skills are essential to ensure that all tasks are completed in a timely and efficient ...

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 ...

Riverside

Executive Chef

Dearborn, MI · On-site

$65K - $90K/yr

Executive Sous Chef ( Healthcare) The Executive Chef is a management position overseeing chef ... Oversees and manages culinary operations to meet production, presentation, and service standards.

the Chef Agency

Executive Chef

Detroit, MI · On-site

$70K - $97K/yr

Minimum 5 years of Executive Chef experience in an upscale/Fine Dining Restaurant * Strong creative ... Experience managing food and labor costs with operational discipline Requirements: * Oversee and ...

Brookside

Executive Sous Chef

Farmington Hills, MI · On-site

$64K - $81K/yr

Executive Sous Chef ( Healthcare) The Executive Chef is a management position overseeing chef ... Oversees and manages culinary operations to meet production, presentation, and service standards.

Brookside

Executive Chef - Healthcare

Farmington Hills, MI · On-site

$70K - $96K/yr

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.

Dynamics ATS Organic

Executive Chef

Birmingham, MI · On-site

$100K - $120K/yr

This opportunity is ideal for a chef who enjoys blending creativity with operational excellence and ... Experience managing kitchen financials, including food cost, labor budgets, purchasing, inventory ...

DRG Employer LLC

Sous Chef

Detroit, MI

$49K - $66K/yr

Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management Assist Executive ...

Continental Services

Sous Chef

Auburn Hills, MI · On-site

The Sous Chef is the second-in-command in the kitchen and plays a critical role in ensuring ... Monitor inventory, assist in ordering, and manage storage and rotation to minimize waste.

Picasso Restaurant Group

Sous Chef

Ann Arbor, MI · On-site

$48K - $55K/yr

Sous Chef Dominos Farm, Ann Arbor Managed by Picasso Restaurant Group Picasso Restaurant Group is looking for a motivated and experienced Sous Chef to join our culinary team at our Cafe at the ...

Harper Associates

Banquet Chef

Detroit, MI

$85K/yr

Manage food production timelines for multiple simultaneous events * Maintain food safety ... Chef, Executive Sous Chef, Sous Chef, or high-volume hotel culinary leadership experience

Harper Associates

Banquet Chef

Detroit, MI · On-site

$85K/yr

Manage food production timelines for multiple simultaneous events * Maintain food safety ... Chef, Executive Sous Chef, Sous Chef, or high-volume hotel culinary leadership experience

Picasso Restaurant Group

Sous Chef

Ann Arbor, MI · On-site

$48K - $55K/yr

Sous Chef Dominos Farm, Ann Arbor Managed by Picasso Restaurant Group Picasso Restaurant Group is looking for a motivated and experienced Sous Chef to join our culinary team at our Cafe at the ...

Dividend Restaurant Group

Sous Chef

Detroit, MI · On-site

$49K - $66K/yr

Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management * Assist Executive ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Canton, MI

Chef Manager information

See Canton, MI salary details

$27.3K

$56.6K

$81.1K

How much do chef manager jobs pay per year?

As of Sep 2, 2026, the average yearly pay for chef manager in Canton, MI is $56,580.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,300.00 and $65,800.00 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.

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 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.

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.

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 much does a chef manager earn?

A chef manager's salary typically ranges from $45,000 to $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 compensation levels.
More about Chef Manager jobs

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

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

What are popular job titles related to Chef Manager jobs in Canton, MI?

For Chef Manager jobs in Canton, MI, the most frequently searched job titles are:

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The top searched job categories for Chef Manager jobs in Canton, MI are:

What cities near Canton, MI are hiring for Chef Manager jobs?

Cities near Canton, MI with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Canton, MI as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $56,580 per year, or $27.2 per hour.

Chef Manager

Continental Services

Cleveland, OH • On-site

$60K - $65K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 25 days ago

Job description

Description
The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards and that customer needs are met on a consistent basis. As a manager, this person will be responsible for the quality of the final product, as well as the people involved in production. 

This position is located in the greater Cleveland area.

Key Responsibilities
1.    Lead the successful execution of food preparation and client service for assigned locations. Responsible for execution of Breakfast, Lunch, and special events.
2.    Conduct daily line checks/check food items for quality before each meal service.
3.    Anticipate client needs, uphold quality expectations, and embrace service standards. 
4.    Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
5.    Complete weekly production sheets.
6.    Step in as a working manager, leading by example. 
7.    Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis. 
8.    Review team performance, identify opportunities and implement change. 
9.    Standardize operating procedures and maintain site-level accountability.
10.  Maintain culinary quality control at all times. 
11.  Create and maintain Standard Operating Procedures (SOPs).
12.  Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes.
13.  Actively engage in the selection, training, development, and leadership of the team. 
14.  Regularly coach, direct and evaluate talent. 
15.  Provide recognition to team members excelling in their work. 
16.  Provide open, honest and timely coaching as needed. 
17.  Identify knowledge gaps and partner with appropriate parties to implement training and performance plans. 
18.  Optimize the workforce. 
19.  Ensure each shift is properly staffed and responsibilities are completed. 
20.  Implement and maintain effective communication to ensure clear and timely flow of information to and from team members.
21.  Responsible for completion of necessary business operations such as inventory, ordering, cash deposits, and payroll
22.  Inspire preferred status through exceptional client experiences. 
23.  Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts. 
24.  Achieve financial objectives. 
25.  Create, monitor and review progress for each account. 
26.  Design, develop and execute changes that perpetuate the achievement of both short and long term objectives.
27.  Monitor outgoing and incoming deliveries. 
28.  Ensure quality and completeness of each shipment. 
29.  Ensure quality standards are being met and timelines followed. 
30.  Inventory: Monitor and maintain proper levels of inventory for all food and supplies.
31.  Ensure proper rotation and efficient stocking. 
32.  Plan for proper break down and utilization of leftover items.
33.  Average number of reports: 3-10
34.  Job titles of direct reports: Cook, Prep Cook, Utility Worker, Cashier
35.  Participates in the interview, selection and assessment of talent
36.  Sets performance expectations, work hours and manages delegation of responsibility.
37.  Participates in making hiring, firing, and promotional decisions.
38.  Provides coaching, training, and development opportunities.
39.  Resolves employee concerns, escalated issues, and grievances. 
 
Demonstrates attributes of 
  1. Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes. 
  2. Has a passion for food, flavoring and presentation.  Knowledge of food preparation, ingredients and how foods pair together.  Has experience creating new dishes as well as directing a team to recreate dishes based on directing procedures as well as using recipes.  
  3. Is skilled at leading a team at events.  Good at visualizing how to scale practices to achieve a remarkable client experiences. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals. 
  4. High energy level; has demonstrated resilience, endurance and persistence throughout career.
  5. Can-do attitude; stays positive, even in the face of adversity; sets right tone for others.  Collaborative in work style with others both inside and outside organization; respectful of what others can contribute.  
  6. Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others’ points of view and encourages independent thought; listens well.
  7. Personal values align with the company’s values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view.

Skills, Knowledge and Expertise
1.    Bachelors Degree in culinary or hospitality.  Equivalent work experience in the industry acceptable.
2.    Five or more years culinary experience required, event management required.  
3.    Prior management experience required.   
4.    ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program.  

Benefits
 We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. 
• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program. 
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. 
Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.
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