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Culinary Consulting Jobs in Michigan (NOW HIRING)

Compass Group

GENERAL MANAGER

Saline, MI · On-site

$87K - $95K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The exceptional care and culinary artistry of our team members is nurtured by training, developing ... Plans menus in consultation with chefs * Is knowledgeable on HACCP controls along with proper ...

Morrison Living

GENERAL MANAGER

Saline, MI · On-site

$87K - $95K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The exceptional care and culinary artistry of our team members is nurtured by training, developing ... Plans menus in consultation with chefs * Is knowledgeable on HACCP controls along with proper ...

ASM Global

Catering Coordinator

Grand Rapids, MI · On-site

$14.50 - $17.25/hr

... every component - feasibility & consulting, owner's representation, sales, partnerships ... Coordinate with internal teams, such as culinary, operations, and event sales to ensure seamless ...

ASM Global

Executive Sous Chef- Lansing Center

Lansing, MI · On-site

$65K - $84K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... every component - feasibility & consulting, owner's representation, sales, partnerships ... The ideal team member will have a degree or certification from an accredited culinary arts ...

Compass Group

GENERAL MANAGER

Saline, MI · On-site

$87K - $95K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The exceptional care and culinary artistry of our team members is nurtured by training, developing ... Plans menus in consultation with chefs * Is knowledgeable on HACCP controls along with proper ...

Munson Healthcare

$363K/yr

  • Retirement

  • PTO

Retirement savings plan with employer match and personal consulting * Wellness plans, an employee ... culinary landscape. * Top-Rated Schools: Excellent public and private schools, making it an ideal ...

Munson Healthcare

  • Retirement

  • PTO

Retirement savings plan with employer match and personal consulting * Wellness plans, an employee ... culinary landscape. * Top-Rated Schools: Excellent public and private schools, making it an ideal ...

Insight

Cook

Coldwater, MI

$13.25 - $17.75/hr

Performs lead role for kitchen service activities and the delivery of food in consultation with the ... Culinary degree. * Preferred 1 year in food production. * Must obtain Serv Safe within 1 year of ...

Insight

Cook

Coldwater, MI

$13.25 - $17.75/hr

Performs lead role for kitchen service activities and the delivery of food in consultation with the ... Culinary degree. * Preferred 1 year in food production. * Must obtain Serv Safe within 1 year of ...

Insight

Cook

Coldwater, MI · On-site

$13.25 - $17.75/hr

Performs lead role for kitchen service activities and the delivery of food in consultation with the ... Culinary degree. * Preferred 1 year in food production. * Must obtain Serv Safe within 1 year of ...

Insight

Cook

Coldwater, MI · On-site

$13.25 - $17.75/hr

Performs lead role for kitchen service activities and the delivery of food in consultation with the ... Culinary degree. * Preferred 1 year in food production. * Must obtain Serv Safe within 1 year of ...

Munson Healthcare

$290K - $363K/yr

  • Retirement

  • PTO

Retirement savings plan with employer match and personal consulting * Wellness plans, an employee ... culinary landscape. * Top-Rated Schools: Excellent public and private schools, making it an ideal ...

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Showing results 21-40

All JobsCulinary Consulting JobsCulinary Consulting Jobs in Michigan

Culinary Consulting information

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

To thrive as a Culinary Consultant, you need extensive culinary expertise, business acumen, and a proven track record in the food industry, often supported by formal culinary education or chef certifications. Familiarity with menu development software, food cost analysis tools, and industry-standard safety regulations is essential. Strong communication, creativity, and problem-solving skills help you effectively advise clients and adapt to diverse culinary challenges. These capabilities are crucial for delivering actionable recommendations that improve client operations, drive profitability, and ensure culinary excellence.

What are some common challenges faced by culinary consultants when working with restaurant clients?

Culinary consultants often encounter challenges such as understanding and adapting to a client's unique brand vision, navigating resistance to change among kitchen staff, and balancing creative menu development with operational limitations like budget and sourcing. Effective communication and flexibility are essential, as consultants must collaborate closely with owners, chefs, and front-of-house teams to ensure recommendations are implemented smoothly. Additionally, consultants frequently manage multiple projects, requiring strong organizational skills to deliver high-quality results on tight deadlines.

What is culinary consulting?

Culinary consulting is a professional service where experts in the food and hospitality industry provide guidance and solutions to restaurants, food businesses, and culinary projects. Consultants help with menu development, kitchen design, operational efficiency, staff training, and food safety compliance. Their goal is to improve a business's culinary offerings, profitability, and customer satisfaction. Culinary consultants may also assist with concept creation, branding, and troubleshooting specific challenges within a food operation.

What is the difference between Culinary Consulting vs Food Service Management?

AspectCulinary ConsultingFood Service Management
CredentialsCooking certifications, culinary degreesBusiness, hospitality, or management degrees
Work EnvironmentConsulting firms, independent projects, client sitesRestaurants, hotels, catering companies
Industry UsageAdvising on menu development, kitchen designOverseeing daily operations, staff management

While Culinary Consulting focuses on advising clients on culinary practices, menu design, and kitchen setup, Food Service Management involves overseeing the daily operations of food service establishments. Both roles require culinary knowledge, but consulting emphasizes expertise and advice, whereas management centers on operational leadership.

What are popular job titles related to Culinary Consulting jobs in Michigan?

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

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

The top searched job categories for Culinary Consulting jobs in Michigan are:

What cities in Michigan are hiring for Culinary Consulting jobs?

Cities in Michigan with the most Culinary Consulting job openings:

Culinary Consulting jobs near you
Infographic showing various Culinary Consulting job openings in Michigan as of August 2026, with employment types broken down into 79% Full Time, and 21% Part Time. Highlights an 100% In-person job distribution.

Adjunct Faculty - Pastry Chef

Henry Ford College, MI

Dearborn, MI • On-site

$53.88 - $58.53/hr

Part-time

PTO

Re-posted 10 days ago

Job description

Salary: $53.88 - $58.53 Hourly
Location : Dearborn, MI, MI
Job Type: Adjunct Faculty
Job Number: 202200215
Division: Culinary Arts/Hospitality Mgmt
Department: Hospitality Studies
Opening Date: 06/21/2023
Closing Date: Continuous
Position Description Summary
Henry Ford College presents an opportunity for an Adjunct Faculty in Pastry (ACF Certified).
The adjunct instructor in Hospitality Studies is responsible for providing lab and classroom instruction for Hospitality Studies courses within the Culinary Arts and Hotel/Restaurant Management curriculum and in accordance with ACFEF accreditation standards. The adjunct instructor is administratively responsible to the Associate Dean of the School of Business, Entrepreneurship and Professional Development (BEPD).
Core Competencies and Qualifications
  • Associate degree in Culinary Arts or Pastry Arts or a bachelor's degree in a related field required.
  • ACF certification at chef level within 3 years after hire required.
  • Training and Teaching Experience required.
  • Experience in high quality establishments to demonstrate competency in the following disciplines: Beginning Baking, Hotel & Restaurant Desserts, Professional Cake Decorating, Advanced Baking & Pastry required.
  • Five years of recent industry experience required.

Essential Duties and Responsibilities including but not limited to
Reporting directly to the Associate Dean for the School of Business, Entrepreneurship, and Professional Development and working collaboratively with Academic Affairs and other departments, the Adjunct Faculty for Baking and Pastry will:
  • Uphold the best scholarly and ethical standards of his or her discipline.
  • Professional development activities to identify and implement effective teaching strategies that foster student learning.
  • Foster honest academic conduct and ensure that his or her evaluations of students reflect each student's performance.
  • Demonstrate respect for students as individuals and foster a respectful atmosphere in the classroom or an online learning environment.
  • Treat all students with respect and fairness without regard to race, color, religion, national origin, sex, age, weight, height, marital status, familial status, protected disability, sexual orientation, political affiliation or belief or any other status protected by law.
  • Demonstrate mastery of course material, come to class prepared to teach the days lesson (including preparing all handouts, exams, or other materials before the start of class), and present the material conscientiously.
  • Teach course(s) in accordance with the description in the Course Master and in accordance with Department and/or standardized course policies. It is recognized that the methods, procedures, and interpretations of various instructors may differ.
  • Make himself or herself available for student consultations and provide guidance to students to promote student learning and success.
  • Meet all scheduled classes and final examinations as scheduled. Grade and return written work to students in a timely manner.
  • Maintain appropriate records of students' attendance, intermediate, and final grades; submit required reports to the appropriate office by the scheduled deadlines.
  • Develop and distribute an effective course syllabus, following the guidelines of college policies and incorporating required elements of the course master; adhere to the written syllabus throughout the semester, within reasonable limits; participate in the College course evaluation process.
  • Be informed of the Colleges support services for students and recommend their use, when advisable. Attend scheduled staff meetings.
  • Behave appropriately in dealing with students and staff to maintain a scholarly and professional atmosphere.
  • Notify the Dean or Associate Dean as soon as possible if unable to meet scheduled class session; schedule personal vacations to coincide with the College.
  • Responsible for performing, analyzing, and reporting assessment of student learning.
  • Evaluate components related to the production process or the quality of final product parts and determine when there is a need for changes to the process.
  • Decipher complex plans, drawings, diagrams, blueprints, and instructions in order to complete installation or practice troubleshooting of systems, parts or components.
  • Record information and results about product or performance by detailing testing methods, documenting possible issues and listing specifications.
  • Improve understanding and expertise in the field by regularly attending workshops, classes, conferences and training sessions in electronics and engineering.
  • Supervise and monitor students' use of tools and equipment.
  • Observe and evaluate students' work to determine progress, provide feedback, and make suggestions for improvement.
  • Determine training needs of students or workers.
  • Administer oral, written, or performance tests to measure progress and to evaluate training effectiveness.
  • Prepare reports and maintain records such as student grades, attendance rolls, and training activity details.
  • Conduct on-the-job training classes or training sessions to teach and demonstrate principles, techniques, procedures, or methods of designated subjects.
  • Integrate academic and vocational curricula so that students can obtain a variety of skills.
  • Develop curricula and plan course content and methods of instruction.
  • Develop teaching aids such as instructional software, multimedia visual aids, or study materials.
  • Participate in conferences, seminars, and training sessions to keep abreast of developments in the field and integrate relevant information into the classroom.
  • Other duties as assigned.

Spend Time Standing-About three-fourths the time
The adjunct Instructor is responsible for the coordination, planning, preparation (develop curricula and instructional material; prepare course syllabi), presentation, and evaluation of classroom instruction and related activities. The instructor is responsible for performing assigned teaching duties during the day, evening, or weekend.
  • Leadership Skills: Chefs are in charge of the kitchen staff. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help immensely.
  • Hand-Eye Coordination: Chefs work with knives, icing bags and other precision tools and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
  • Sense of Taste and Smell: Delicious food brings in customers. Chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
  • Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.
  • Business Acumen: Chefs must understand the restaurant business. This means balancing expenses with profits, managing staff, minimizing waste, and more.

REWARDS THAT LAST A LIFETIME
Henry Ford College takes great pride in offering a variety of comprehensive and industry-leading programs and resources to support the health and well-being of our team members and their families.
Being an industry leader means giving back to our most valuable asset - our employees.
Henry Ford College is pleased to offer the following benefit and wellness options to eligible Part-time Faculty (AFO):
The following benefits are available to Part-Time Faculty members:
  • Office of Retirement Services (ORS)

Office of Retirement System (ORS) provides a choice between Defined Benefit and Defined Contribution Plans. Employees contribute between 0% and 13% in addition to HFC contributions towards retirement, based on plan choice.
  • Employment Assistance Program

HFC offers the following work-life balance in Counseling, Coaching, and Legal & Financial Consultation.
  • Tuition Reimbursement
  • Paid Time Off

Apply