ZipRecruiter

Log In

1

Director Culinary Innovation Jobs in Michigan (NOW HIRING)

Marriott

Director of Food and Beverage

Detroit, MI

The position ensures the food and beverage/culinary operation meets the brand's target customer ... innovation and driving necessary change. Ensures that regular, on-going communication occurs in all ...

Marriott

Director of Food and Beverage

Detroit, MI

The position ensures the food and beverage/culinary operation meets the brand's target customer ... innovation and driving necessary change. Ensures that regular, on-going communication occurs in all ...

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 ... and innovation. What You'll Bring * 3-5 years of professional kitchen experience with at least 2 ...

Homes Brewery LLC

Kitchen Lead

Ann Arbor, MI · On-site

$17 - $21.50/hr

Work alongside the Culinary Director to develop and execute innovative, seasonal menus for HOMES ... and innovation. What You'll Bring * 3-5 years of professional kitchen experience with at least 2 ...

Marriott

EAM Food & Beverage

Sterling Heights, MI · On-site

... innovation and driving necessary change. Ensures that regular, on-going communication occurs in all ... culinary team). Establishes and maintains open, collaborative relationships with direct reports and ...

Marriott

EAM Food & Beverage

Sterling Heights, MI · On-site

... innovation and driving necessary change. Ensures that regular, on-going communication occurs in all ... culinary team). Establishes and maintains open, collaborative relationships with direct reports and ...

Fresh Food Concepts, LLC

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

Description Job Summary The Corporate Chef leads culinary strategy, product innovation, recipe ... Direct the project-based work of field operators, franchise partners, vendors, and cross-functional ...

GBC Food Services

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

Job Summary The Corporate Chef leads culinary strategy, product innovation, recipe standardization ... Direct the project-based work of field operators, franchise partners, vendors, and cross-functional ...

GBC Food Services

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Job Summary The Corporate Chef leads culinary strategy, product innovation, recipe standardization ... Direct the project-based work of field operators, franchise partners, vendors, and cross-functional ...

GBC Food Services

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Job Summary The Corporate Chef leads culinary strategy, product innovation, recipe standardization ... Direct the project-based work of field operators, franchise partners, vendors, and cross-functional ...

Fresh Food Concepts, LLC

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Description Job Summary The Corporate Chef leads culinary strategy, product innovation, recipe ... Direct the project-based work of field operators, franchise partners, vendors, and cross-functional ...

Fresh Food Concepts, LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Description Job Summary The Corporate Chef leads culinary strategy, product innovation, recipe ... Direct the project-based work of field operators, franchise partners, vendors, and cross-functional ...

GBC Food Services LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Direct the project-based work of field operators, franchise partners, vendors, and cross-functional ... Develop and maintain the culinary vision, menu architecture, and innovation pipeline for GBC ...

GBC Food Services LLC

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Direct the project-based work of field operators, franchise partners, vendors, and cross-functional ... Develop and maintain the culinary vision, menu architecture, and innovation pipeline for GBC ...

next page

Showing results 1-20

All JobsCulinary Innovation JobsDirector Culinary Innovation JobsDirector Culinary Innovation Jobs in Michigan

Director Culinary Innovation information

See Michigan salary details

$21.8K

$78.8K

$173.5K

How much do director culinary innovation jobs pay per year?

As of Aug 1, 2026, the average yearly pay for director culinary innovation in Michigan is $78,834.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,400.00 and $101,300.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Director of Culinary Innovation, and why are they important?

To thrive as a Director of Culinary Innovation, you need extensive culinary expertise, menu development experience, and a degree in culinary arts or a related field. Familiarity with food safety standards, R&D processes, and kitchen management systems is typically required, along with certifications such as ServSafe. Creativity, leadership, and strong communication skills set standout candidates apart by enabling effective team collaboration and trend-setting ideation. These skills are crucial to successfully leading culinary teams, developing market-responsive menus, and ensuring operational excellence.

What does a Director of Culinary Innovation do?

A Director of Culinary Innovation leads the development of new food concepts, recipes, and menu items within a restaurant group, food company, or hospitality organization. They research food trends, collaborate with chefs and product developers, and oversee the testing and implementation of new culinary offerings. This role combines creativity with business strategy to ensure that new menu items are both appealing to customers and aligned with the brand's goals. Additionally, they may work closely with marketing, supply chain, and operations teams to ensure successful product launches and consistent quality.

How does a Director of Culinary Innovation typically collaborate with other departments within a food service organization?

A Director of Culinary Innovation frequently partners with teams such as marketing, supply chain, and operations to ensure new menu items align with brand strategy, ingredient availability, and kitchen workflows. This role often leads cross-functional meetings to gather feedback, address operational concerns, and refine recipes based on input from chefs, nutritionists, and customer insights teams. Effective collaboration is essential to successfully launch innovative concepts that are both exciting for customers and feasible for large-scale implementation.

What is the difference between Director Culinary Innovation vs Executive Chef?

AspectDirector Culinary InnovationExecutive Chef
Primary FocusDeveloping new culinary concepts, product innovation, and culinary strategyOverseeing kitchen operations, menu creation, and food preparation
Work EnvironmentCorporate kitchens, R&D labs, product development settingsRestaurant kitchens, hotel kitchens, culinary establishments
CredentialsOften requires culinary degree, experience in innovation or R&DCulinary degree, extensive kitchen experience, culinary certifications
Industry UsageCommon in food manufacturing, hospitality chains, and corporate food servicesPrimarily in restaurants, hotels, and culinary establishments

The main difference is that the Director of Culinary Innovation focuses on creating new culinary concepts and product development within a corporate or industry setting, while the Executive Chef manages daily kitchen operations and menu execution in a restaurant or hospitality environment. Both roles require culinary expertise, but their responsibilities and work environments differ significantly.

What are popular job titles related to Director Culinary Innovation jobs in Michigan? For Director Culinary Innovation jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Director Culinary Innovation jobs in Michigan look for? The top searched job categories for Director Culinary Innovation jobs in Michigan are:
What cities in Michigan are hiring for Director Culinary Innovation jobs? Cities in Michigan with the most Director Culinary Innovation job openings:
Director Culinary Innovation jobs near you

Director Culinary Services-Saginaw, MI

St John's United

Saginaw, MI • On-site

$100K - $110K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 15 days ago

Job description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.
If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.
Why You'll Love Leading With Us:
  • Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
  • Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
  • Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO
  • Salary: $100,000 - $110,000

The Director Culinary Services provides strategic leadership and operational oversight for all culinary and dining programs, ensuring exceptional food quality, hospitality-driven service, and strong financial performance. This role is responsible for menu innovation, regulatory compliance, client and resident satisfaction, and the development of high-performing teams across multiple service lines, including residential dining, retail, and catering.
The Director leads budget management, food and labor cost controls, purchasing, and vendor partnerships while upholding the highest standards of safety, sanitation, and therapeutic diet compliance. Serving as a key liaison with clients, residents, and interdisciplinary teams, this position drives continuous improvement, program growth, and the overall dining experience in alignment with Forefront's mission and service excellence standards
Position Type and Expected Hours of Work
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Essential Functions and Duties
Culinary Leadership & Quality
  • Lead all culinary operations including production, menu execution, catering, and special events.
  • Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
  • Develop and execute seasonal menus, resident-driven programs, and special dining events.
  • Maintain presentation, taste, and service standards at all times.
  • Champion innovation, resident engagement, and culinary experience enhancement.

Financial & Operational Performance
  • Own food cost, labor cost, and controllable expense performance.
  • Develop and manage budgets, forecasts, and purchasing strategies.
  • Implement inventory controls, ordering systems, and waste reduction programs.
  • Deliver financial results aligned with contractual and company targets.
  • Partner with the General Manager and Regional leadership on performance strategy.

Team Leadership & Talent Development
  • Recruit, train, develop, and retain high-performing culinary teams.
  • Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
  • Build strong bench strength, succession planning, and training programs.
  • Foster a culture of accountability, professionalism, teamwork, and pride.
  • Conduct performance evaluations, coaching, and corrective action when needed.

Safety, Sanitation & Compliance
  • Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
  • Lead kitchen sanitation, food safety, and inspection readiness at all times.
  • Maintain documentation, training logs, and audit readiness.
  • Drive a strong culture of food safety and workplace safety.

Resident / Client Experience
  • Partner with residents, patients, clients, and leadership to drive satisfaction.
  • Participate in resident councils, food committees, tastings, and feedback sessions.
  • Respond proactively to concerns and continuously improve the dining experience.
  • Represent Forefront and the culinary program in a highly professional manner.

Program & Concept Execution
  • Execute corporate programs, standards, and culinary initiatives.
  • Support special events, marketing initiatives, and community engagement activities.

Lead openings, renovations, and concept changes when applicable.
Travel
Occasional travel for company meetings by car and/or plane may be required
General Responsibility as Required for Position
  • Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
  • Attends department meetings as required.
  • Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
  • Completes mandatory training and competencies annually.

AAP/EEO Statement
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
Other Duties as assigned
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.
Education/Experience/Training
Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, Food Service Management, or related field preferred
Professional Experience:
  • 7-10+ years of progressive culinary leadership experience
  • 3-5+ years in a Director/Regional/Executive Chef role with P&L accountability
  • Demonstrated success managing:
  • Multi-unit or large campus dining operations
  • Retail, resident dining, and catering services
  • Annual budgets, food/labor cost controls, and financial forecasting
  • Experience in senior living, acute care, or healthcare dining highly preferred
  • Proven ability to lead teams of 30-100+ associates across multiple departments
  • Preferred Qualifications
  • Experience with GPO/vendor contract negotiations
  • Experience opening new accounts or major program transitions
  • Culinary innovation in wellness and lifestyle dining
  • Multi-site oversight or regional support background

License and Certification
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

Apply