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Culinary Training Manager Jobs in Michigan (NOW HIRING)

gtr

Culinary Outlet Supervisor (FT)

Acme, MI · On-site

... training of employees to company standards * Actively participates as a member of the management ... College or culinary training or extensive cooking and production experience * Must have a minimum ...

Singh

Culinary Supervisor

Rochester Hills, MI · On-site

Additionally, they are responsible for assisting in the leadership and training of associates and ... Manage and schedule kitchen staff to achieve maximum efficiency. * Ensure food consistency and ...

Hhs

Culinary Supervisor

Marquette, MI · On-site

$17/hr

  • Medical

  • Dental

  • Life

  • Retirement

  • PTO

... and management as needed to help the department operate efficiently Qualifications * Must be at ... excellent training, competitive wages, work-life balance, job satisfaction, and promotion ...

HHS LLC

Culinary Supervisor

Marquette, MI · On-site

$17/hr

  • Medical

  • Dental

  • Life

  • Retirement

  • PTO

... and management as needed to help the department operate efficiently Qualifications * Must be at ... excellent training, competitive wages, work-life balance, job satisfaction, and promotion ...

gtr

Culinary Banquet Supervisor (FT)

Acme, MI · On-site

$17.50 - $22/hr

... training of employees to company standards * Actively participates as a member of the management ... College or culinary training or extensive cooking and production experience * Must have a minimum ...

Harper Associates

Culinary Director

Troy, MI · On-site

$80K - $90K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The ideal candidate will have hands-on Chef experience combined with strong General Manager-level ... Implement company promotions and training programs * Maintain strong client relationships and ...

St John's United

Director Culinary Services-Saginaw, MI

Saginaw, MI · On-site

$100K - $110K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff. * Build strong bench strength, succession planning, and training programs. * Foster a culture of accountability, professionalism ...

Sonida Senior Living

Culinary Services Director

Cadillac, MI · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Paid Training *Benefit eligibility dependent on employment status **Eligibility based on location Culinary Services Director Responsibilities: * Responsible for the management, planning and directing ...

Victory Automotive Group

Line Cook

Ann Arbor, MI

$15.50 - $19.25/hr

  • Medical

  • Retirement

  • PTO

The ideal candidate for this position will have culinary training, a culinary degree preferred. Good time management skills, and professional dress, speech, and behavior are all required for this ...

Victory Automotive Group

Line Cook

Ann Arbor, MI

$15.50 - $19.25/hr

  • Medical

  • Retirement

  • PTO

The ideal candidate for this position will have culinary training, a culinary degree preferred. Good time management skills, and professional dress, speech, and behavior are all required for this ...

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Culinary Training Manager information

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

To thrive as a Culinary Training Manager, you need comprehensive culinary expertise, experience in food safety standards, and a background in training or education, often supported by a culinary degree or relevant certifications. Familiarity with learning management systems (LMS), recipe development software, and certifications like ServSafe are typically required. Strong leadership, communication, and organizational skills help you effectively train diverse teams and foster a positive learning environment. These skills and qualifications are crucial for ensuring consistent food quality, compliance with safety regulations, and the professional growth of culinary staff.

What is the difference between Culinary Training Manager vs Culinary Instructor?

AspectCulinary Training ManagerCulinary Instructor
CredentialsRelevant culinary certifications, management experienceCooking certifications, teaching credentials
Work EnvironmentCorporate kitchens, culinary schools, hospitality companiesClassrooms, culinary schools, training centers
Employer & Industry UsageHotels, restaurants, culinary academiesVocational schools, culinary colleges, training programs
Search & Comparison IntentRoles involving training program management and curriculum developmentRoles focused on teaching culinary skills directly to students

The Culinary Training Manager oversees the development and implementation of culinary training programs within organizations, focusing on management and curriculum design. In contrast, a Culinary Instructor primarily teaches culinary skills directly to students in classroom or hands-on settings. Both roles require culinary expertise, but their focus and work environments differ significantly.

What is a culinary training manager?

A Culinary Training Manager is a professional responsible for developing, implementing, and overseeing training programs for kitchen staff and culinary teams within restaurants, hotels, or food service organizations. Their main goal is to ensure that employees are skilled in food preparation, safety protocols, and company standards. They often design training materials, conduct workshops, and assess team performance to maintain high culinary standards. Culinary Training Managers also stay updated on industry trends and may help with menu development or quality control. This role requires strong leadership, culinary expertise, and excellent communication skills.

How does a culinary training manager collaborate with chefs and kitchen staff to implement new training programs?

Culinary Training Managers work closely with chefs and kitchen staff to assess training needs, develop tailored curricula, and facilitate hands-on learning sessions. They often observe kitchen operations, gather feedback from team members, and adjust training programs to address skill gaps or introduce new culinary techniques. Regular collaboration ensures that training is practical, aligns with the restaurant’s goals, and fosters a culture of continuous learning and professional development within the kitchen.

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

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

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

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

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

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

Culinary Training Manager jobs near you
Infographic showing various Culinary Training Manager job openings in Michigan as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 17% Part Time, and 2% Contract. Highlights an 91% Physical, 1% Hybrid, and 8% Remote job distribution.

Culinary Outlet Supervisor (FT)

gtr

Acme, MI • On-site

Full-time

Posted 15 days ago

Job description

SUMMARY

This position will supervise, manage and be responsible for all aspects of the outlet assigned.  Ensures that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to quality.  Demonstrates by example using proper food-handling techniques.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Exceptional culinary and knife skills are mandatory
  • Must be a leader and have a great knowledge of both hot and cold food preparation and production
  • Work well under pressure and meet deadlines effectively
  • Good rapport with fellow employees and reflect positive attitude
  • Assist in the training of employees to company standards
  • Actively participates as a member of the management team
  • Report to work on time, in uniform and with proper tools
  • Complete all assignments requested of you
  • Maintain a high standard of sanitation and safety
  • Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
  • Must follow proper grooming and dress standards set forth by the Employee Handbook
  • Responsible for cleaning and sanitation of own area using Health Department guidelines
  • Maintain open line of communication with supervisor
  • Must understand and abide by environmental practices of the resort
  • Other duties as assigned

EDUCATION/EXPERIENCE

  • College or culinary training or extensive cooking and production experience
  • Must have a minimum of 3 years work in a food preparation position
  • Must have a minimum of 1 years working in a supervisory role in a large kitchen

OTHER SKILLS AND ABILITIES

  • Professional communication skills, oral and written
  • Organizational and leadership skills
  • Works well under pressure
  • Can efficiently solve problems
  • Commitment to quality service
  • Basic math skills
  • Knowledge of basic training techniques
  • Awareness of local, state and federal health and sanitation laws
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine

SUPERVISORY RESPONSIBILITIES (If applicable)

  • Must know how to work and train others in all areas of the kitchen and be able to prepare all food on menus
  • Make sure all prep is getting done in a timely manner
  • Order products for next day’s business
  • Delegate work and requisition pick-ups to other employees
  • Create daily specials for your outlet
  • Keep employees motivated
  • Keep everyone informed of special soups, anything we are out of
  • Prepare proper weekly schedule according to forecasted business

TYPICAL PHYSICAL DEMANDS

  • Regularly required to stand, walk, talk or hear, listen, taste and smell
  • Must be able to stand for long period of time; frequently required to sit
  • Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
  • Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS

  • Requires the ability to interact with people beyond giving and receiving instructions
  • Must be adaptable to performing under stress when confronted with an emergency
  • Must be able to effectively handle stressful and compromising situations while remaining focused and professional
  • Must be able to deal with difficult people without losing perspective
  • Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment.  May be required to work in a confined space.  Must follow all safety policies, procedures and standards as set by OSHA and the Health Department.  Must be able to work flexible hours including days, evenings, weekends and holidays.

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