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Culinary Operations Manager Jobs in Michigan (NOW HIRING)

Trinity Health

Sous Chef, Culinary Supervisor

Pontiac, MI · On-site

$49K - $67K/yr

Summary Under the direction of the Executive Chef and Manager of Food & Nutrition Services, the Sous Chef/Culinary Supervisor leads the daily culinary operations for patient dining, retail, catering ...

the Chef Agency

Executive Sous Chef

Detroit, MI

$70K - $78K/yr

... and management of all culinary operations for 4 star / 4 diamond hotel/casino Additionally: · Establish and maintain an environment that promotes a high level of customer service and guest ...

Apex Placement & Consulting

Executive Chef

Bay City, MI · On-site

$66K - $91K/yr

Strong financial acumen with experience managing food costs, labor budgets, and operational performance * Demonstrated ability to build, mentor, and lead high-performing culinary teams * ServSafe ...

Riverside

Cook Manager Part-time (Healthcare)

Dearborn, MI · On-site

$13 - $17.25/hr

The Part-time Cook Manager is responsible for leading and overseeing culinary operations across multiple healthcare and assisted living communities. This position provides hands-on culinary ...

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Culinary Operations Manager information

See Michigan salary details

$27K

$55.3K

$103.3K

How much do culinary operations manager jobs pay per year?

As of Sep 6, 2026, the average yearly pay for culinary operations manager in Michigan is $55,308.00, according to ZipRecruiter salary data. Most workers in this role earn between $35,700.00 and $67,500.00 per year, depending on experience, location, and employer.

What is a culinary operations manager?

Culinary Operations Managers are professionals responsible for overseeing the daily operations of kitchens or food service establishments, ensuring quality, efficiency, and safety standards are met. They manage kitchen staff, coordinate food preparation and presentation, and handle inventory and budgeting. Additionally, they develop menus, enforce health regulations, and implement training programs for the culinary team. Their role is crucial in maintaining smooth kitchen operations and delivering excellent dining experiences.

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

To excel as a Culinary Operations Manager, you need strong expertise in culinary arts, food safety standards, and business management, often supported by a degree in hospitality or culinary management. Familiarity with inventory management systems, point-of-sale (POS) software, and certifications such as ServSafe are commonly required. Leadership, effective communication, and problem-solving abilities are critical soft skills for managing teams and ensuring smooth operations. These competencies ensure consistent food quality, efficient workflows, and high levels of customer satisfaction in a competitive hospitality environment.

What are some common challenges faced by a culinary operations manager and how are they typically addressed?

Culinary Operations Managers often face challenges such as maintaining consistent food quality across multiple outlets, managing inventory costs, and ensuring compliance with health and safety regulations. These challenges are typically addressed by implementing standardized operating procedures, conducting regular staff training, and utilizing technology for inventory and scheduling. Strong communication and collaboration with both kitchen staff and front-of-house teams are crucial to promptly resolve issues and maintain smooth operations. Staying adaptable and proactive in addressing feedback also helps ensure ongoing improvements.

What is the difference between Culinary Operations Manager vs Kitchen Supervisor?

AspectCulinary Operations ManagerKitchen Supervisor
CredentialsRelevant culinary certifications, management experienceFood safety certifications, culinary experience
Work EnvironmentOversees multiple kitchens or departments, strategic planningManages daily kitchen activities, supervises staff
Employer & IndustryHotels, restaurants, catering companiesRestaurants, institutional kitchens
Search & ComparisonOften compared for managerial roles in culinary settingsCommonly searched for operational oversight roles

The Culinary Operations Manager focuses on strategic management, overseeing multiple kitchens or departments, and ensuring overall operational success. In contrast, the Kitchen Supervisor handles daily kitchen activities and staff supervision. Both roles require culinary experience and certifications but differ in scope and responsibilities.

What does a culinary operations manager do?

A culinary operations manager oversees the daily functions of a food service operation, including managing staff, ensuring food quality and safety, controlling costs, and maintaining operational efficiency. They often coordinate with kitchen staff, implement policies, and may use management tools like inventory systems to ensure smooth restaurant or food service operations.

What is the role of a culinary operations manager in a food operation?

A culinary operations manager oversees the daily food service activities, including menu planning, staff management, quality control, and ensuring compliance with safety and sanitation standards. They coordinate kitchen operations, optimize efficiency, and may be involved in budgeting and training to maintain high culinary standards.

What are the most commonly searched types of Culinary Operations jobs in Michigan?

The most popular types of Culinary Operations jobs in Michigan are:

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

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

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

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

What cities in Michigan are hiring for Culinary Operations Manager jobs?

Cities in Michigan with the most Culinary Operations Manager job openings:

Culinary Operations Manager jobs near you

Sous Chef, Culinary Supervisor

Trinity Health

Pontiac, MI • On-site

$49K - $67K/yr

Full-time

Posted 7 days ago

Trinity Health rating

6.6

Company rating: 6.6 out of 10

Based on 354 frontline employees who took The Breakroom Quiz

572nd of 898 rated healthcare providers

Job description

Employment Type:
Full timeShift:
Rotating Shift
Description:
Summary
Under the direction of the Executive Chef and Manager of Food & Nutrition Services, the Sous Chef/Culinary Supervisor leads the daily culinary operations for patient dining, retail, catering, and special event food service programs. This position is responsible for supervising kitchen staff, ensuring high standards of food quality, presentation, safety, and service, while supporting menu development and production planning. The Sous Chef serves as the culinary expert within the department, overseeing food preparation, coaching team members, implementing best practices, and maintaining compliance with food safety and regulatory standards. This role promotes culinary innovation, operational excellence, customer satisfaction, and efficient utilization of labor and food resources.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
  • Oversees daily kitchen operations and culinary production to ensure quality, consistency, and timely meal service for patients, guests, and catered events.
  • Supervises cooks, food service associates, and culinary team members by providing leadership, direction, coaching, and performance feedback.
  • Participates in recruiting, interviewing, hiring, onboarding, scheduling, and training culinary staff.
  • Ensures adherence to food safety, sanitation, infection prevention, HACCP, and regulatory requirements, including ServSafe standards.
  • Monitors food preparation, cooking techniques, portion control, plating, and presentation standards to maintain a high-quality dining experience.
  • Collaborates with Food & Nutrition leadership and Clinical Nutrition teams to support patient dietary requirements and therapeutic diet compliance.
  • Assists in developing menus, recipes, production standards, and seasonal offerings that support patient satisfaction, wellness initiatives, and current culinary trends.
  • Creates production schedules and coordinates staffing assignments to meet operational demands and service expectations.
  • Demonstrates expertise in preparing complex, high-volume, and upscale menu items while maintaining consistency and food quality standards.
  • Conducts routine quality assurance inspections of food production, storage, cleanliness, and kitchen operations.
  • Maintains recipe databases, standardized production records, and yield information to ensure consistency and cost control.
  • Monitors food inventory levels, places orders, and manages product utilization to reduce waste and maintain budget expectations.
  • Assists with food cost management, labor productivity initiatives, and operational expense controls.
  • Oversees special menu features, promotional offerings, catering events, and chef-inspired programs to enhance customer engagement and dining satisfaction.
  • Identifies opportunities for process improvement and implements culinary best practices to increase efficiency and service quality.
  • Provides ongoing education, cross-training, mentoring, and professional development opportunities for culinary staff.
  • Investigates customer feedback and satisfaction trends, implementing menu and service enhancements as appropriate.
  • Serves as the acting culinary leader in the absence of the Manager, ensuring continuity of operations and effective team leadership.

REQUIRED EDUCATION, EXPERIENCE AND CERTIFICATION/LICENSURE
  • High School Diploma or equivalent required.
  • Associate degree or formal training in Culinary Arts preferred, or equivalent combination of education and experience.
  • SERV Safe Food Protection Manager Certification required.
  • Minimum of five (5) years of progressive culinary experience in healthcare, hospitality, hotel, restaurant, or institutional food service environments.
  • Minimum of two (2) years of supervisory or lead culinary experience preferred.
  • Experience with large-scale food production, menu planning, and culinary team leadership required.

REQUIRED SKILLS AND ABILITIES
  • Strong culinary expertise, including advanced food preparation, cooking techniques, presentation, and menu development.
  • Demonstrated leadership and supervisory skills with the ability to motivate, coach, and develop team members.
  • Knowledge of healthcare food service operations, therapeutic diets, and patient-centered dining principles preferred.
  • Comprehensive understanding of food safety, sanitation, HACCP, and regulatory compliance requirements.
  • Strong inventory management, purchasing, food cost control, and waste reduction skills.
  • Ability to organize and prioritize multiple production schedules in a fast-paced environment.
  • Excellent communication and interpersonal skills with a customer-focused approach.
  • Ability to analyze operational challenges and implement effective solutions.
  • Proficiency with food production systems, recipe management, and related computer applications.
  • Commitment to culinary excellence, innovation, and exceptional guest and patient satisfaction.

Our Commitment
Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.

What Trinity Health employees say

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About Trinity Health

Sourced by ZipRecruiter

Trinity Health Ann Arbor is a 537 -bed teaching hospital located on 340 acre campus. Recognized by IBM Watson as a Top 100 Hospital and #1 Teaching Hospital, Trinity Health Ann Arbor has been a leading health care provider for more than 100 years. Trinity Health has received numerous local and national awards in recognition of our leadership, quality outcomes, and clinical excellence.

Industry

Health care and social assistance

Company size

10,000+ Employees

Headquarters location

Livonia, MI, US

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