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Commissary Jobs in Michigan (NOW HIRING)

GBC Food Services LLC

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements. * Provide culinary leadership for new store ...

GBC Food Services

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements. * Provide culinary leadership for new store ...

Fresh Food Concepts, LLC

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements. * Provide culinary leadership for new store ...

GBC Food Services

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements. * Provide culinary leadership for new store ...

GBC Food Services

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements. * Provide culinary leadership for new store ...

Keefe Group

Warehouse Picker/Packer

Grand Rapids, MI

$18.50/hr

Wage Rate$18.50/HourOverview Overview Keefe Group is a division of TKC Holdings, Inc. that is the industry leader in the commissary market. We run an essential business serving our communities and ...

GBC Food Services LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements. * Provide culinary leadership for new store ...

Fresh Food Concepts, LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements. * Provide culinary leadership for new store ...

Fresh Food Concepts, LLC

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements. * Provide culinary leadership for new store ...

Slows Bar BQ

Catering Delivery Driver

Berkley, MI · On-site

$15.50 - $19.25/hr

Daily commissary deliveries to our Corktown and Berkley locations * Accurately receive and stock incoming shipments * General cleaning and maintenance tasks * Assist with kitchen prep needs between ...

Slows Bar BQ

Catering Delivery Driver

Detroit, MI

$16.50 - $20.75/hr

Daily commissary deliveries to our Corktown and Berkley locations * Accurately receive and stock incoming shipments * General cleaning and maintenance tasks * Assist with kitchen prep needs between ...

Slows Bar BQ

Catering Delivery Driver

Berkley, MI · On-site

$15.50 - $19.25/hr

Daily commissary deliveries to our Corktown and Berkley locations * Accurately receive and stock incoming shipments * General cleaning and maintenance tasks * Assist with kitchen prep needs between ...

Slows Bar BQ

Catering Delivery Driver

Detroit, MI · On-site

$15.25 - $19.25/hr

Daily commissary deliveries to our Corktown and Berkley locations * Accurately receive and stock incoming shipments * General cleaning and maintenance tasks * Assist with kitchen prep needs between ...

Slows Bar BQ

Catering Delivery Driver

Detroit, MI · On-site

$16.50 - $20.75/hr

Daily commissary deliveries to our Corktown and Berkley locations * Accurately receive and stock incoming shipments * General cleaning and maintenance tasks * Assist with kitchen prep needs between ...

Slows Bar BQ

Catering Delivery Driver

Berkley, MI · On-site

$15.50 - $19.25/hr

Daily commissary deliveries to our Corktown and Berkley locations * Accurately receive and stock incoming shipments * General cleaning and maintenance tasks * Assist with kitchen prep needs between ...

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Showing results 41-60

All JobsCommissary JobsCommissary Jobs in Michigan

Commissary information

See Michigan salary details

$26.6K

$48.9K

$53.2K

How much do commissary jobs pay per year?

As of Aug 22, 2026, the average yearly pay for commissary in Michigan is $48,876.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,400.00 and $51,900.00 per year, depending on experience, location, and employer.

What is a commissary?

A commissary typically refers to a facility where food is prepared, stored, and distributed, often for institutions like schools, prisons, military bases, or businesses with food service needs. Employees working in a commissary can include cooks, food service workers, inventory clerks, and supervisors. Their duties may involve meal preparation, packaging, maintaining inventory, ensuring food safety standards, and distributing products to designated locations. Commissaries play a crucial role in supplying high-quality, safe food to large groups efficiently. Working in a commissary requires attention to detail, teamwork, and a commitment to hygiene and safety.

What are the key skills and qualifications needed to thrive as a commissary?

To thrive as a Commissary, you need strong organizational skills, attention to detail, and experience in inventory management or food service operations, often supported by a high school diploma or equivalent. Familiarity with inventory tracking software, point-of-sale systems, and basic food safety certifications is typically required. Excellent communication, teamwork, and problem-solving abilities help ensure smooth daily operations and customer satisfaction. These skills are critical for maintaining accurate inventory, ensuring compliance with regulations, and supporting the overall efficiency of commissary operations.

What are some common challenges faced by commissary workers, and how can they be managed?

Commissary workers often face challenges such as maintaining inventory accuracy, managing time efficiently during peak periods, and adhering to strict food safety standards. These challenges can be managed by using effective inventory management systems, staying organized with clear labeling, and following established protocols for cleanliness and food handling. Teamwork and clear communication with supervisors and colleagues also play a key role in ensuring smooth operations and resolving any issues that arise.

What is the difference between Commissary vs Food Service Worker?

AspectCommissaryFood Service Worker
CredentialsMay require food handling permits, food safety certificationsFood handler permits often required
Work EnvironmentCommercial kitchens, food production facilitiesRestaurants, cafeterias, catering events
Employer & IndustryFood manufacturing, institutional food prepHospitality, retail food service
Job FocusFood preparation, packaging, distributionServing customers, food assembly

Commissaries typically involve food production and distribution in commercial settings, requiring specific food safety certifications. Food Service Workers focus on direct customer service and food assembly in retail or hospitality environments. While both roles involve food handling, their work environments and responsibilities differ significantly.

Do the baggers at the commissary get paid?

Yes, baggers at the commissary are typically paid an hourly wage, which varies by location and employer policies. They may also receive tips or benefits depending on the store's employment practices and local labor laws.

How much do commissary workers get paid?

Commissary workers typically earn an hourly wage that ranges from $10 to $15, depending on experience, location, and the specific employer. Some positions may offer additional benefits such as employee discounts or flexible schedules.

Is working at a commissary a good job?

Working as a commissary employee involves tasks such as stocking, customer service, and inventory management in a retail or food service environment. The job typically offers part-time or full-time hours, with pay that varies by location and experience, and may require basic skills in communication and organization.

What are the most commonly searched types of Commissary jobs in Michigan?

The most popular types of Commissary jobs in Michigan are:

What are popular job titles related to Commissary jobs in Michigan?

For Commissary jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Commissary jobs in Michigan look for?

The top searched job categories for Commissary jobs in Michigan are:

Commissary jobs near you
Infographic showing various Commissary job openings in Michigan as of August 2026, with employment types broken down into 65% Full Time, 30% Part Time, 3% Temporary, 1% Contract, and 1% Nights. Highlights an 97% Physical, and 3% Remote job distribution, with an average salary of $48,876 per year, or $23.5 per hour.

Corporate Chef

GBC Food Services LLC

Hillsdale, MI • On-site

$15 - $20/hr

Full-time

Posted 29 days ago

Job description

Job Type
Full-time
Description
Job Summary
The Corporate Chef leads culinary strategy, product innovation, recipe standardization, and field execution for GBC Food Services and its fresh-food concepts, with particular emphasis on sushi and Asian-inspired programs in franchise and retail environments. This role converts customer, retailer, franchisee, and business needs into scalable menu items, precise production standards, effective training, and commercially sound launches. The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing, validation, documentation, rollout, and post-launch improvement, partnering with Operations, Merchandising, Food Safety and Quality Assurance, Supply Chain, Training, Sales, and vendor partners to deliver consistent quality, food safety, speed, yield, and profitability.
Supervisory Responsibilities
  • Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other direct reports.
  • Establish clear performance expectations, provide regular coaching, conduct evaluations, and implement development plans.
  • Direct the project-based work of field operators, franchise partners, vendors, and cross-functional launch teams, including resources outside the formal reporting line.
  • Partner with Human Resources to recruit, onboard, recognize, counsel, and, when necessary, discipline or separate assigned team members in accordance with company policy.

Primary Duties & Responsibilities
  • Develop and maintain the culinary vision, menu architecture, and innovation pipeline for GBC's sushi, Asian-inspired, and other fresh-food programs.
  • Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field validation, and commercialization for new and improved products.
  • Create and control standardized recipes, ingredient specifications, yields, portion sizes, preparation methods, equipment settings, shelf-life guidance, storage requirements, labeling, and presentation standards.
  • Build accurate recipe and menu costs; evaluate margin, labor, throughput, waste, shrink, and operational complexity; reformulate products to achieve approved financial and execution targets.
  • Partner with Supply Chain, Procurement, and suppliers to qualify ingredients, packaging, equipment, and substitutions; review samples and protect product quality and continuity.
  • Collaborate with Food Safety and Quality Assurance on allergen controls, sanitation, time and temperature standards, traceability, labeling, and applicable regulatory, retailer, and GBC requirements.
  • Design and deliver hands-on training, certifications, train-the-trainer sessions, job aids, videos, and production tools that enable consistent execution by franchisees and field teams.
  • Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements.
  • Provide culinary leadership for new store openings, conversions, pilots, franchise transfers, retailer presentations, and market launches, confirming readiness before go-live.
  • Diagnose product quality, consistency, equipment, workflow, and execution issues; define corrective actions, owners, due dates, and verification steps.
  • Partner with Merchandising, Sales, and Marketing on assortment, packaging, product presentation, seasonal programs, customer demonstrations, photography, and sales-support materials.
  • Maintain a controlled culinary documentation library and change-management process so current recipes, specifications, training materials, and approvals are accessible and consistently used.
  • Establish and report KPIs for launch readiness, recipe compliance, food cost, waste, quality, sales performance, and field feedback; recommend actions to senior leadership.

Travel & Schedule
  • Travel: Up to 40-50% travel is required for store and commissary visits, culinary trials, vendor reviews, training, new openings, retailer meetings, and market launches.
  • Schedule: Full-time, Monday-Friday, with flexibility for early mornings, evenings, weekends, and extended on-site periods to support production trials, openings, training, and urgent quality or operational needs.

Qualifications:
  • Culinary & Technical Expertise: Advanced knowledge of sushi and Asian cuisine, fresh-food production, recipe scaling, knife skills, ingredient functionality, equipment, sensory evaluation, and high-volume kitchen execution.
  • Product Development & Commercialization: Demonstrated ability to translate concepts into scalable products, lead disciplined trials and pilots, document standards, manage approval gates, and deliver launches on schedule.
  • Food Safety & Quality: Strong command of food safety, sanitation, allergen management, time and temperature controls, labeling, traceability, and quality systems in retail and foodservice environments.
  • Financial & Analytical Acumen: Proficiency in recipe costing, yields, margins, labor, waste, inventory, and performance analysis; able to balance culinary quality with commercial and operational requirements.
  • Leadership & Partnership: Credible, hands-on leader who can coach diverse audiences and influence franchisees, retailers, executives, operators, vendors, and cross-functional partners without relying on authority.
  • Communication & Execution: Excellent presentation, writing, project management, organization, and follow-through skills; able to manage multiple priorities, make sound decisions, and remain effective in fast-changing field environments.

Education and Experience:
  • Degree or diploma in culinary arts, food science, hospitality management, or a related discipline preferred; equivalent progressive culinary experience considered.
  • Eight to ten years of progressive culinary experience, including product development and multi-unit foodservice, retail, franchise, commissary, or manufacturing support.
  • At least three years of culinary leadership experience and demonstrated success developing, standardizing, and launching sushi, Asian-inspired, or other fresh-food products across multiple locations.
  • Current ServSafe Manager Certification, or ability to obtain and maintain it; Certified Executive Chef, HACCP, food safety, or product-development credentials preferred.

Physical Requirements:
  • With or without reasonable accommodation, ability to stand and walk for extended periods and perform frequent bending, reaching, repetitive hand work, and precise knife or food-preparation tasks.
  • Ability to lift and carry up to 50 pounds and safely work around sharp tools, hot surfaces, steam, refrigeration and freezer environments, raw foods, and common food allergens.
  • Ability to travel by air and ground and work in corporate kitchens, test kitchens, warehouses, vendor facilities, commissaries, and retail food-preparation areas as business needs require.

Equal Opportunity Statement:
We are an equal opportunity employer, deeply valuing diversity. Our commitment is to foster an inclusive environment for all employees, basing employment decisions on merit, qualifications, and business needs.
Other Duties:
Please note this job description isn't exhaustive. Duties and responsibilities may change, or new ones may be assigned at any time with or without notice.
Salary Description
$15.00 - $20.00 Hourly

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