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Culinary Manager Jobs in Michigan (NOW HIRING)

Singh

Culinary Supervisor

Rochester Hills, MI

The Culinary Supervisor assists in the supervision of kitchen operations to ensure a high quality ... Manage and schedule kitchen staff to achieve maximum efficiency. * Ensure food consistency and ...

Hhs

Culinary Supervisor

Marquette, MI · On-site

$17/hr

... and management as needed to help the department operate efficiently Qualifications * Must be at ... culinary operations, restaurants, supervisor, dietary department, foodservice, hourly manager ...

HHS LLC

Culinary Supervisor

Marquette, MI · On-site

$17/hr

... and management as needed to help the department operate efficiently Qualifications * Must be at ... culinary operations, restaurants, supervisor, dietary department, foodservice, hourly manager ...

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All JobsCulinary JobsCulinary Manager JobsCulinary Manager Jobs in Michigan

Culinary Manager information

See Michigan salary details

$27.9K

$49.3K

$68.9K

How much do culinary manager jobs pay per year?

As of Aug 10, 2026, the average yearly pay for culinary manager in Michigan is $49,251.00, according to ZipRecruiter salary data. Most workers in this role earn between $38,400.00 and $56,700.00 per year, depending on experience, location, and employer.

What is the difference between Culinary Manager vs Kitchen Supervisor?

AspectCulinary ManagerKitchen Supervisor
CredentialsFood safety certifications, culinary degree often preferredFood safety certifications, relevant experience
Work EnvironmentRestaurants, hotels, catering services, overseeing culinary operationsCommercial kitchens, supervising kitchen staff and daily tasks
ResponsibilitiesMenu planning, staff management, quality controlSupervising food prep, ensuring safety standards, managing shifts

The Culinary Manager focuses on overall culinary operations, menu development, and team leadership, often with strategic responsibilities. The Kitchen Supervisor primarily oversees daily kitchen activities, ensuring food quality and safety. Both roles require food safety certifications and experience, but the Culinary Manager typically has broader responsibilities related to management and planning.

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

To thrive as a Culinary Manager, you need expertise in food preparation, kitchen operations, menu planning, and staff supervision, often supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and scheduling software is typically required. Leadership, effective communication, and problem-solving skills help you motivate teams and handle high-pressure situations. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are the main challenges a culinary manager faces in leading a kitchen team?

A Culinary Manager often encounters challenges such as maintaining consistent food quality during busy service periods, managing diverse personalities within the kitchen staff, and ensuring adherence to food safety standards. Balancing operational costs while minimizing food waste is another common hurdle. Successful Culinary Managers typically focus on clear communication, continuous staff training, and fostering a collaborative environment to address these issues effectively.

What does a culinary manager do?

A culinary manager oversees the day-to-day operations in a restaurant or other food service venue. Some employers may call someone in this position a food service manager. Your duties in this career include making sure that customers enjoy their experience in the restaurant, sourcing inventory, hiring and training some employees, and ensuring proper preparation and cleanliness. During meal service, you may help expedite orders in the kitchen, although as a culinary manager, you usually do not cook any food yourself. You may also be involved in planning menus and establishing standards for restaurant employees.

More about Culinary Manager jobs
What are the most commonly searched types of Culinary jobs in Michigan? The most popular types of Culinary jobs in Michigan are:
What cities in Michigan are hiring for Culinary Manager jobs? Cities in Michigan with the most Culinary Manager job openings:
Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Michigan as of July 2026, with employment types broken down into 90% Full Time, 9% Part Time, and 1% Contract. Highlights an 82% Physical, 2% Hybrid, and 16% Remote job distribution, with an average salary of $49,251 per year, or $23.7 per hour.

Culinary Supervisor

Singh Development Company

Rochester Hills, MI • On-site

Full-time

Posted 19 days ago

Job description

Description
The Culinary Supervisor assists in the supervision of kitchen operations to ensure a high quality culinary experience for our residents. As a liaison between the kitchen and the dining room, the supervisor is an effective communicator, maintaining composure and the utmost professionalism at all times. Additionally, they are responsible for assisting in the leadership and training of associates and ensuring the kitchen runs smoothly and efficiently. This position purchases all food products and cleaning supplies and monitors costs in accordance with company guidelines. The Culinary Supervisor reports to the Culinary Service Director and resides in the Culinary department. When the kitchen heats up, the Culinary Supervisor understands the importance of staying cool and leading and directing the kitchen staff in an effective, respectful and positive way. They find satisfaction by delivering a delicious and visually appealing meal to our residents.
Our Culinary Department provides nourishing and delicious meals that are served in a warm and inviting environment. The department operates with the knowledge that meals and food activities are a crucial part of every residents' day. Delivering a memorable dining experience for our residents is our top priority.
Main Job Tasks and Responsibilities:
  • Purchase all food products and cleaning supplies as directed by the Culinary Service Director and Regional Director. Ensure food and supply stock is maintained on a regular basis.
  • Stand in to actively cook when needed and required, especially for peak times and special events.
  • Maintain an organized system of comprehensive production and other legally and regulatory required record keeping such as special diets, time, and temperature records.
  • Process all invoices in a timely manner. Work with the community Business Office Manager on any issues or concerns with billing and monitor and control all costs associated with kitchen operations.
  • Review and be familiar with residents' dining restrictions.
  • Manage and schedule kitchen staff to achieve maximum efficiency.
  • Ensure food consistency and quality by tasting the food, being visible in the dining room, and soliciting feedback from residents in partnership with the Culinary Service Director.
  • Ensure that the kitchen is clean, sanitary, and safe.
  • Assist the Culinary Service Director in the hiring, time keeping, performance appraisals and performance management of all kitchen staff.
  • Assist with all other duties as assigned by Culinary Service Director.

At Waltonwood, we are all a part of a team who are here to serve the residents living in our communities. Our residents count on us every hour of every day. First and foremost, we expect our associates to have regular attendance; defined as being on time and present to all scheduled shifts, for the entire shift. Our associates need to value the importance of timeliness, punctuality, and dependability, and how the lack of these critical elements affects others in the workplace and the overall community operations. We expect all associates to be willing to lend a helping hand to co-workers, direct reports, and supervisors, whether it is one of their typical job responsibilities or not. This includes welcoming new associates and residents into the community, and making them feel at home. Associates need to keep the best interests of the residents and other associates in mind, and be an active participant in accomplishing team, community, and company goals.
Competencies:
  • Customer Focused - Dedicated to meeting and exceeding the needs of the customer by establishing and maintaining effective relationships as well as gaining trust and respect of customers.
  • Integrity and Trust - Does what they say they will do, does not take the easy road, and does not misrepresent themselves for personal gain. Always does the right thing, even when it does not benefit themselves.
  • Detail Oriented - Pays attention to the smallest details in a situation, and truly cares about them. Understands the importance of all aspects of a given task, no matter how trivial they may seem. Values the importance of gathering all relevant information before making a decision.
  • Work Ethic - Places value on hard work and achieving goals. Takes pride in work related activities, tasks and responsibilities. Acts professionally, respectfully, and is dedicated to work. Takes accountability and responsibility for their work and work related tasks.
  • Strong Communication Skills - Provides information individuals need to know in verbal and/or written form, timely and accurately. Able to convey information in a way that is mutually understandable.

Job Requirements:
  • Prior supervisory and culinary service experience in the hospitality industry a must. Fine dining experience preferred.
  • Working knowledge of dining etiquette, food handling techniques, and a high level of customer service.
  • Prior professional cooking experience.
  • Knowledge of proper food service sanitation techniques.
  • ServSafe Certification strongly preferred.
  • At least two years' experience cooking in the hospitality industry.
  • High School Diploma or General Education Degree (GED) preferred.

Physical Requirements:
  • Constant use of manual dexterity, auditory and visual skills and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
  • Ability to follow written and oral instructions and procedures.
  • Ability to use the sense of smell and the sense of taste to recognize and distinguish odors and flavors.
  • Associates in this role are frequently exposed to hot water, garbage disposals and cleaning chemicals.
  • While performing the duties of the job, the associate is frequently exposed to heat/ cold
  • Ability to reach, bend, twist, squat, kneel, push and pull.
  • Ability to lift/carry up to 50 pounds.
  • Ability to perform repetitive movements including simple grasping, pushing, pulling and fine manipulation.
  • Occasional sitting, with constant walking and standing.

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