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Chef Manager Jobs in Monroe, MI (NOW HIRING)

St John's United

Culinary Services Aide-CULAIDE

Monroe, MI · On-site

$13 - $17.25/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 ...

University of Michigan

Executive Chef

Ann Arbor, MI · On-site

$60K - $70K/yr

Manages and oversees all culinary operations for one or more catering facilities or programs. Leads ... Ensures chefs are responsible for thoroughly cleaning the back-of-house and plating areas and ...

The DIXBORO PROJECT

Executive Chef

Ann Arbor, MI · On-site

$95K - $120K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Oversee ordering, inventory, food cost management, labor performance, and operational systems ... chef-driven restaurant environments * Proven experience managing kitchen operations, food cost ...

University of Michigan

Sr. Executive Chef

Ann Arbor, MI · On-site

$68K - $78K/yr

  • Medical

  • Life

  • Retirement

Manages and oversees all culinary operations for one or more facilities or programs and serves more than 25,000 meals per week. Leads the unit culinary team to provide culinary excellence, training ...

American Cruise Lines

Sous Chef

Toledo, OH · On-site

$49K - $66K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United ... ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must ...

Upper Crust Food Service

Head Chef

Ann Arbor, MI · On-site

$16 - $23/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students ... Manage and uphold the best sanitation practices in the kitchen. Maintain outstanding communication ...

American Cruise Lines

Executive Chef

Toledo, OH · On-site

$70K - $96K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ...

AVI Foodsystems

Division Executive Chef (Education)

Toledo, OH · On-site

$70K - $96K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Executive Chef experience managing high-volume food service operations * Multi-unit, campus dining, or education food service experience preferred * Culinary degree or certification preferred

The Delta by Marriott

Executive Chef

Toledo, OH · On-site

$65K - $90K/yr

Perform general management duties including, but not limited to, systems management, budget and ... an Executive Chef or Executive Sous Chef at a comparable hotel envirnment Banquet/Catering ...

American Cruise Lines

Executive Sous Chef

Toledo, OH · On-site

$64K - $81K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the ... ServSafe Manager Certification strongly preferred. * Transportation Worker Identification ...

TVS Deli & Diner Inc

Saute Chef

Grosse Ile, MI · On-site

$16 - $25/hr

We are seeking a Saute Chef to join our team! You will thrive in a fast-paced environment and ... Work with management to create a memorable experience for guests Qualifications: * Previous ...

TVS Deli & Diner Inc

Saute Chef

Grosse Ile, MI · On-site

$16 - $25/hr

We are seeking a Saute Chef to join our team! You will thrive in a fast-paced environment and ... Work with management to create a memorable experience for guests Qualifications: * Previous ...

Dufry

Sous Chef

Detroit, MI · On-site

$59K - $69K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning ...

Dufry

Sous Chef

Detroit, MI

$59K - $69K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning ...

The Delta by Marriott

Executive Sous Chef

Toledo, OH

$59K - $76K/yr

Be fully in charge of hiring, managing and training kitchen staff * Oversee the work of ... Proven experience as executive sous chef * Exceptional proven ability of kitchen management

Jolly Pumpkin

Sous Chef

Romulus, MI · On-site

$59K - $69K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning ...

Fresh Food Concepts, LLC

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing ... Maintain a controlled culinary documentation library and change-management process so current ...

GBC Food Services

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing ... Maintain a controlled culinary documentation library and change-management process so current ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Monroe, MI

Chef Manager information

See Monroe, MI salary details

$27.3K

$56.5K

$81K

How much do chef manager jobs pay per year?

As of Aug 13, 2026, the average yearly pay for chef manager in Monroe, MI is $56,517.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,300.00 and $65,700.00 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.

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.

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.

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 Monroe, MI?

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

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

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

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Monroe, MI as of August 2026, with employment types broken down into 82% Full Time, and 18% Part Time. Highlights an 100% In-person job distribution, with an average salary of $56,517 per year, or $27.2 per hour.

Culinary Services Aide-CULAIDE

St John's United

Monroe, MI • On-site

$13 - $17.25/hr

Part-time

Re-posted 10 days ago

Job description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a member of our team, you play an important role in maintaining a clean, safe, and comfortable environment in a healthcare setting. Guided by our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you help support healing and well-being for those we serve. If you are looking for flexible work and a meaningful role, we would love to have you on our team.
Why You'll Love Working With Us:
  • Supportive Culture: Be part of a team that values respect, teamwork, and reliability
  • Flexible Scheduling: Schedules designed to support work-life balance
  • Meaningful Work: Make a positive impact in a healthcare environment every day

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.
  • 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 service of meals.
  • Follow Federal and State regulations and Culinary Services Department policies and procedures.
  • Follow cleaning schedules and perform cleaning duties as scheduled.
  • Assist in arranging trays, loading food carts, and serving meals.
  • Setting up the dining room and serving residents.
  • Wash and store dishes.
  • Follow established reporting procedures for all supply and equipment needs.
  • Assist in receiving and storing food and supplies.
  • Attend in-service educational programs.
  • Follow defined safety codes while performing all duties.
  • Follow defined Infection Control procedures.
  • Understand the facility's fire and disaster plans; follow established procedures during drills and actual emergencies.
  • Be knowledgeable of Federal, State, and Facility's rules, regulations, policies and procedures applicable to the job.
  • Perform other department duties or special assignments as directed by the Chef Manager/Culinary Director or designee.
  • 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 certification/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.
  • Previous institutional dietary service experience is preferred.
  • ServeSafe preferred.

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