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Culinary Director Jobs in Michigan (NOW HIRING)

Harper Associates

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Culinary Director

Troy, MI · On-site

$80K - $90K/yr

Regional Culinary Director - Business Dining $80-90,000 Detroit based - 35% travel, company vehicle Require great communication skills & personality Search by Harper Associates Our client is a ...

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American House Management LLC

$19 - $21/hr

Assistant Culinary Director / Cook Summary: Under the direction of the Culinary Director, primary responsibilities include, but are not limited to, Assisting the Culinary Director in the overall ...

Hhs

Culinary Supervisor

Marquette, MI · On-site

$17/hr

Support the culinary director to lead the food and nutrition team at a hospital. Ensure patient meals are accurate and are delivered in a timely fashion. Provide excellent customer service to ensure ...

St John's United

Culinary Services Aide-CULAIDE

Saginaw, MI · On-site

$12.75 - $15.50/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 ...

New

HHS LLC

Culinary Supervisor

Marquette, MI · On-site

$17/hr

Support the culinary director to lead the food and nutrition team at a hospital. Ensure patient meals are accurate and are delivered in a timely fashion. Provide excellent customer service to ensure ...

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 ...

Homes Brewery LLC

Kitchen Lead

Ann Arbor, MI

$17 - $21.50/hr

Work alongside the Culinary Director to develop and execute innovative, seasonal menus for HOMES Pub. * Champion Asian and Asian-fusion flavors that complement our beer program and brand identity.

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Culinary Director information

See Michigan salary details

$26.1K

$84.4K

$186.5K

How much do culinary director jobs pay per year?

As of Aug 9, 2026, the average yearly pay for culinary director in Michigan is $84,441.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,300.00 and $107,200.00 per year, depending on experience, location, and employer.

What is a culinary director?

A Culinary Director is a senior-level professional responsible for overseeing the culinary operations of a restaurant, hotel, catering company, or hospitality group. They create and implement menus, establish food quality standards, and manage kitchen staff and budgets. Culinary Directors often collaborate with executive chefs to ensure consistency and excellence in food preparation, safety, and presentation. Their role involves both creative menu development and administrative tasks such as cost control and staff training.

What is the difference between Culinary Director vs Executive Chef?

AspectCulinary DirectorExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planningManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary certification or extensive experience, leadership skillsTypically requires culinary degree or extensive culinary experience
Work EnvironmentCorporate kitchens, hotel chains, large restaurants, food service companiesRestaurant kitchens, hotels, resorts, culinary establishments
ResponsibilitiesStrategic planning, menu innovation, staff training, quality controlKitchen management, food quality, staff supervision, daily operations

The main difference between a Culinary Director and an Executive Chef lies in their scope of responsibilities. The Culinary Director focuses on strategic oversight and overall culinary operations, often in larger organizations, while the Executive Chef manages daily kitchen activities and food preparation. Both roles require culinary expertise, but the Culinary Director emphasizes leadership and planning at a higher organizational level.

What are some common challenges faced by a culinary director in managing multiple kitchens or venues?

A Culinary Director often oversees several kitchens or venues, which can make maintaining consistent food quality, safety standards, and operational efficiency a challenge. Coordinating communication between teams, ensuring staff training, and adapting menus to suit different locations require strong organizational and leadership skills. Building a cohesive vision across all outlets while managing costs and supplier relationships is key to success in this role. Regular site visits and open lines of communication help address these challenges effectively.

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

To thrive as a Culinary Director, you need extensive culinary expertise, menu development experience, and leadership abilities, typically supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, kitchen equipment, and food safety certifications such as ServSafe are commonly required. Exceptional communication, creativity, and organizational skills help a Culinary Director lead teams and maintain high standards. These competencies ensure consistent food quality, efficient kitchen operations, and a positive dining experience that drives business success.

What is a culinary director?

A culinary director is responsible for the overarching targets and goals of restaurants or other food operations. As a culinary director, your duties are to establish a menu, hire chefs and other staff, plan budgets, and determine what to charge for menu items. This career requires numerous years of experience in the service industry, typically including time as an executive chef. Other qualifications may include post-secondary education at a culinary institute or a hospitality school. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety.

More about Culinary Director jobs
What are the most commonly searched types of Culinary jobs in Michigan? The most popular types of Culinary jobs in Michigan are:
What are popular job titles related to Culinary Director jobs in Michigan? For Culinary Director jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Culinary Director jobs in Michigan look for? The top searched job categories for Culinary Director jobs in Michigan are:
What cities in Michigan are hiring for Culinary Director jobs? Cities in Michigan with the most Culinary Director job openings:
Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Michigan as of August 2026, with employment types broken down into 72% Full Time, 27% Part Time, and 1% Temporary. Highlights an 100% In-person job distribution, with an average salary of $84,441 per year, or $40.6 per hour.

Culinary Director

Harper Associates

Troy, MI • On-site

$80K - $90K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted yesterday

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Job description

Regional Culinary Director - Business Dining $80-90,000

Detroit based - 35% travel, company vehicle

Require great communication skills & personality

Search by Harper Associates


Our client is a boutique national leader in Business & Industry food service, providing customized dining solutions to “at work” companies throughout North America. Their success is built on operational excellence, financial discipline, culinary innovation, and strong leadership.



Position Overview


The Regional Culinary Director is ultimately responsible for the overall performance of multiple corporate dining accounts within an assigned region. This includes full operational oversight, financial accountability, culinary quality, safety compliance, and client satisfaction.

The ideal candidate will have hands-on Chef experience combined with strong General Manager–level leadership skills, including P&L management, team development, and multi-unit operations oversight.



Responsibilities


  • Oversee all phases of operations from start to finish
  • Maintain accountability for food cost, labor, budgets, and profitability
  • Ensure compliance with company and client policies, SOPs, and quality standards
  • Lead menu planning and vendor compliance to support cost control and execution
  • Monitor production systems, sanitation, safety, and culinary standards
  • Partner with HR on hiring, onboarding, payroll coordination, and staffing needs
  • Collaborate with Accounting, Marketing, and corporate support teams
  • Facilitate leadership meetings and drive operational alignment
  • Implement company promotions and training programs
  • Maintain strong client relationships and respond proactively to feedback



This role requires up to 35% travel. Company vehicle, great benefits, $80-90,000 plus bonus. Please email resume to Ben Schwartz





Ben Schwartz | President | Harper Associates


Hospitality Placement Specialists

Company Description

Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients’ needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from.