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Culinary Director Jobs in Rochester, MI (NOW HIRING)

American House Senior Living Communities

Cook-Troy

Troy, MI · On-site

$13 - $17.50/hr

Other duties as assigned by Culinary Director or the Corporate Culinary Support Team Founded in 1979, American House Senior Living Communities' vision is to provide high-quality housing for senior at ...

Singh

Culinary Service Manager

Rochester Hills, MI · On-site

The Culinary Service Manager (CSM) is responsible for overseeing and directing the community's culinary operations to ensure a high quality culinary experience for our residents. The CSM takes pride ...

American House Senior Living Communities

Cook-Troy

Troy, MI · On-site

$13 - $17.50/hr

Other duties as assigned by Culinary Director or the Corporate Culinary Support Team Company Overview Founded in 1979, American House Senior Living Communities' vision is to provide high-quality ...

Prime + Proper - Detroit

Prep Cook

Detroit, MI · On-site

$16 - $20/hr

This position is responsible for the execution of high quality food production in accordance with kitchen standards set forth by our Culinary Director. Prep chefs are also responsible the preparation ...

Compass Group

Culinary Supervisor

Detroit, MI · On-site

Culinary Supervisor - Ford Field We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1543365 . The advertised program is an AI ...

220 MERRILL

Pastry Cook

Birmingham, MI

$18 - $22/hr

Menu Innovation • Develop new and exciting dessert offerings to refresh our menus and captivate our customers. • Collaborate with the Chef team and Culinary Director on recipe development and ...

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Culinary Director information

See Rochester, MI salary details

$27.6K

$89.2K

$197K

How much do culinary director jobs pay per year?

As of Jul 7, 2026, the average yearly pay for culinary director in Rochester, MI is $89,174.00, according to ZipRecruiter salary data. Most workers in this role earn between $55,200.00 and $113,200.00 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 Rochester, MI? The most popular types of Culinary jobs in Rochester, MI are:
What job categories do people searching Culinary Director jobs in Rochester, MI look for? The top searched job categories for Culinary Director jobs in Rochester, MI are:
What cities near Rochester, MI are hiring for Culinary Director jobs? Cities near Rochester, MI with the most Culinary Director job openings:
Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Rochester, MI as of July 2026, with employment types broken down into 74% Full Time, 25% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $89,174 per year, or $42.9 per hour.

Assistant Culinary Director

American House Management LLC

Rochester, MI

$19 - $21/hr

Full-time

Posted 9 days ago

Job description

JOB TITLE: 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 functioning of the dietary department.

Essential Duties and Responsibilities include the following. Other duties may be assigned as needed.

  • Ensure the highest quality of customer service is available for our residents.
  • Assists the Culinary Director with proper orientation and training of new staff.
  • Verifying staff are in proper uniforms daily.
  • Responsible for knowing all information in the employee-handbook.
  • Responsible for maintaining proper/hygienic food handling techniques and the overall sanitation requirements of a food service area and the personnel.
  • Responsible for walking through the dining room during meals communicating with residents regarding satisfaction.
  • Responsible for setting up food and supplies for special events in coordination with the building Executive Director and Lifestyle Director.
  • Responsible for maintaining sanitary conditions in dining room areas.
  • Responsible for overseeing the proper use of all dietary equipment.
  • Responsible for carrying out any emergency procedures required during shift.
  • Notes and reports areas or articles in need of repair.
  • Engage in prospective resident visits.
  • Maintain regulatory compliance where applicable.
  • Other duties as assigned by Culinary Director or Executive Director.
  • All Assistant Cooks must obtain and maintain a Serve Safe Certification.

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

  • Excellent communication skills and a compassion for older adults
  • Training and experience in dietary/food service techniques.

LANGUAGE SKILLS: Ability to read, analyze, and interpret facility forms, signs and product instructions. Ability to speak clearly and interpret verbal communication.

OTHER SKILLS AND ABILITIES:

  • Interpersonal relationship skills
  • Problem solving and logic skills

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of this job, the employee is regularly required to stand, talk, bend, stretch, pull or push and lift items. Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus.


Employment Type: Full Time
Salary: $19 - $21 Hourly
Bonus/Commission: No