ZipRecruiter

Log In

1

Corporate Chef Jobs in Michigan (NOW HIRING)

GBC Food Services LLC

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing, validation, documentation, rollout, and post-launch improvement, partnering with Operations ...

GBC Food Services

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing, validation, documentation, rollout, and post-launch improvement, partnering with Operations ...

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, validation, documentation, rollout, and post-launch improvement, partnering with Operations ...

GBC Food Services LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing, validation, documentation, rollout, and post-launch improvement, partnering with Operations ...

GBC Food Services

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing, validation, documentation, rollout, and post-launch improvement, partnering with Operations ...

Fresh Food Concepts, LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing, validation, documentation, rollout, and post-launch improvement, partnering with Operations ...

Fresh Food Concepts, LLC

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing, validation, documentation, rollout, and post-launch improvement, partnering with Operations ...

Harper Associates

Be Seen First

Private Chef

Farmington Hills, MI · On-site

$100K - $125K/yr

Corporate Office /Private Chef: Farmington Hills, MI Exceptional opportunity for a talented Chef to work in a beautiful Corporate Office and the home of the company principal. A typical week of meals ...

New

the Chef Agency

Banquet Chef

Detroit, MI · On-site

$53K - $75K/yr

A banquet chef must have advanced culinary skills, including knowledge of various cooking techniques, food presentation, and flavor combinations. 2. Organization: Banquet chefs are responsible for ...

Harper Associates

Banquet Chef

Detroit, MI

$85K/yr

... corporate meetings, weddings, galas, and special events. This is an outst anding opportunity for a chef who enjoys the excitement of large-scale production while maintaining exceptional food quality ...

Harper Associates

Banquet Chef

Detroit, MI · On-site

$85K/yr

... corporate meetings, weddings, galas, and special events. This is an outstanding opportunity for a chef who enjoys the excitement of large-scale production while maintaining exceptional food quality ...

Metz Culinary Management

Executive Chef

Hillsdale, MI · On-site

$64K - $89K/yr

Must have Executive and/or Sous Chef experience in preferably an institution style, multi-outlet setting such as Hospital, School, College, Senior Living or Corporate Dining setting. Requirements ...

Picasso Restaurant Group

Sous Chef

Ann Arbor, MI · On-site

$48K - $66K/yr

Sous Chef Dominos Farm, Ann Arbor Managed byPicasso Restaurant Group Picasso Restaurant Group is ... corporate facilities throughout Michigan. From upscale catering events to daily cafe dining, we are ...

Creative Dining Services

Sous Chef - Full Time

Lansing, MI · On-site

$18 - $22/hr

... corporate campuses, senior living communities, and more. We're committed to creating memorable ... Role Overview:   The Sous Chef is a valued Dining Services member responsible for assisting in ...

Harper Associates

Sous Chef

Detroit, MI · On-site

$58K/yr

Collaborate with the Executive Chef to plan, organize, and execute culinary operations for events ranging from weddings and galas to corporate functions and private parties. * Lead and motivate ...

Harper Associates

Sous Chef

Detroit, MI · On-site

$58K/yr

Collaborate with the Executive Chef to plan, organize, and execute culinary operations for events ranging from weddings and galas to corporate functions and private parties. * Lead and motivate ...

Lucky Strike

Sous Chef

Wyoming, MI · On-site

$46K - $62K/yr

Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and ... Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier ...

Lucky Strike

Sous Chef

Wyoming, MI · On-site

$46K - $62K/yr

Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and ... Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier ...

next page

Showing results 1-20

All JobsCorporate Chef JobsCorporate Chef Jobs in Michigan

Corporate Chef information

See Michigan salary details

$44K

$86.5K

$125.9K

How much do corporate chef jobs pay per year?

As of Sep 6, 2026, the average yearly pay for corporate chef in Michigan is $86,532.00, according to ZipRecruiter salary data. Most workers in this role earn between $69,300.00 and $102,800.00 per year, depending on experience, location, and employer.

What is a corporate chef?

A Corporate Chef is a culinary professional who oversees the menu development, food quality, and kitchen operations across multiple locations within a restaurant group, hotel chain, or food service company. They create standardized recipes, ensure consistency in food preparation, and often train local kitchen staff. Corporate Chefs play a key role in maintaining brand standards, implementing new culinary trends, and managing food costs. Their responsibilities may also include sourcing ingredients, overseeing food safety protocols, and collaborating with marketing teams on new product launches.

How does a corporate chef typically collaborate with multiple restaurant locations to ensure menu consistency and quality standards?

A Corporate Chef often oversees culinary operations across several restaurant locations, working closely with local kitchen teams to maintain menu consistency and quality. This involves developing standardized recipes, conducting regular site visits, and training staff on preparation techniques. Communication is key—Corporate Chefs frequently coordinate with general managers, purchasing teams, and regional chefs to address challenges and roll out new menu items. This collaborative approach ensures each location delivers a consistent dining experience that aligns with the brand's standards.

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

To thrive as a Corporate Chef, you need advanced culinary expertise, menu development skills, and a degree or certification in culinary arts. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe is essential. Leadership, creativity, and excellent communication set standout Corporate Chefs apart by enabling them to manage teams and collaborate with stakeholders. These skills ensure consistent food quality, operational efficiency, and innovation across multiple locations or brands.

What is the difference between Corporate Chef vs Executive Chef?

AspectCorporate ChefExecutive Chef
CredentialsCulinary degree, culinary certificationsCulinary degree, culinary certifications
Work EnvironmentCorporate kitchens, food service companiesRestaurant kitchens, hotel kitchens
Employer & IndustryFood corporations, catering companiesRestaurants, hotels, resorts
Primary FocusMenu development, food quality across multiple locationsKitchen management, food preparation, staff supervision

While both Corporate Chefs and Executive Chefs have culinary credentials and work in food service environments, Corporate Chefs focus on overseeing food quality and menu development across multiple locations within corporations, whereas Executive Chefs manage daily kitchen operations and staff in a specific restaurant or hotel setting.

How do you become a corporate chef?

To become a corporate chef, individuals typically need a culinary degree or equivalent experience, along with several years of professional cooking experience. Developing strong leadership, menu planning, and communication skills is essential, and some employers prefer certifications such as ServSafe or culinary management programs. Gaining experience in various kitchen environments and demonstrating reliability can help advance to a corporate chef role.

How much do corporate chefs make in the US?

Corporate chefs in the US typically earn between $50,000 and $85,000 annually, with the median salary around $65,000. Salaries vary based on experience, location, and the size of the company, and the role often requires culinary skills, management experience, and knowledge of food safety standards.

What does a corporate chef do?

A corporate chef develops and oversees food menus, recipes, and culinary standards for multiple restaurant locations or food service operations within a company. They often train staff, ensure quality control, and manage food costs, working closely with management to maintain brand consistency and customer satisfaction.

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

The most popular types of Corporate Chef jobs in Michigan are:

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

The top searched job categories for Corporate Chef jobs in Michigan are:

What cities in Michigan are hiring for Corporate Chef jobs?

Cities in Michigan with the most Corporate Chef job openings:

Corporate Chef jobs near you
Infographic showing various Corporate Chef job openings in Michigan as of August 2026, with employment types broken down into 80% Full Time, 16% Part Time, 3% Contract, and 1% Nights. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $86,532 per year, or $41.6 per hour.

Corporate Chef

GBC Food Services LLC

Hillsdale, MI • On-site

$15 - $20/hr

Full-time

Re-posted 14 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

Apply