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Executive Chef Manager Jobs in Michigan (NOW HIRING)

Hotel Investment Services

Executive Chef

Charlevoix, MI · On-site

$67K - $93K/yr

General Manager Job Type: Full Time, Exempt Job Summary: The Executive Chef at the Weathervane Restaurant is responsible for managing all aspects of the kitchen operations. This includes overseeing ...

Hotel Investment Services

Executive Chef

Charlevoix, MI · On-site

$67K - $93K/yr

General Manager Job Type: Full Time, Exempt Job Summary: The Executive Chef at the Weathervane Restaurant is responsible for managing all aspects of the kitchen operations. This includes overseeing ...

Hotel Investment Services

Executive Chef

Charlevoix, MI

$67K - $93K/yr

General Manager Job Type: Full Time, Exempt Job Summary: The Executive Chef at the Weathervane Restaurant is responsible for managing all aspects of the kitchen operations. This includes overseeing ...

Froehlich's

Executive Chef

Three Oaks, MI · On-site

$64K - $89K/yr

We pay our Executive Chefs a competitive wage, depending on experience and work Thursday - Monday ... Do you have excellent time management skills? Do you have up-to-date knowledge about various ...

Suser Restaurant Group

Executive Chef

White Lake, MI · On-site

$70K - $96K/yr

Executive Chef About Us Suser Restaurant Group is comprised of Sparkies Kitchen & Bar, Stella ... Oversee all food and labor cost management, including ordering, inventory control, portion ...

University of Michigan

Executive Chef

Ann Arbor, MI · On-site

$60K - $70K/yr

Manages and oversees all culinary operations for one or more catering facilities or programs. Leads ... Works in conjunction with the campus executive chef for catering to improve and standardize recipes ...

Creative Dining Services

Executive Chef

Midland, MI · On-site

$70K - $80K/yr

As the Executive Chef, you'll be more than the leader of the kitchen--you'll be the culinary ... Manage the Business: Make food purchases, control inventory, manage food costs, and operate the ...

New

Suser Restaurant Group

Executive Chef

White Lake, MI · On-site

$65K - $89K/yr

Executive Chef About Us Suser Restaurant Group is comprised of Sparkies Kitchen & Bar, Stella ... Oversee all food and labor cost management, including ordering, inventory control, portion ...

Dividend Restaurant Group

Executive Chef

Detroit, MI · On-site

$70K - $97K/yr

Position Requirements Job Requirements: * 3 - 5 years of kitchen management experience in a fast ... Position Executive Chef - SSH Division Sullivan's Steakhouse Exempt/Non-Exempt Exempt EOE Statement ...

Apex Placement & Consulting

Executive Chef

Bay City, MI · On-site

$66K - $91K/yr

Manage food costs, labor budgets, purchasing strategies, and inventory controls * Recruit, train ... Executive Chef or senior culinary management experience * Experience within healthcare, senior ...

American Cruise Lines

Executive Chef

Mackinac Island, MI · On-site

$67K - $93K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ...

American Cruise Lines

Executive Chef

Mackinac Island, MI · On-site

$67K - $93K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ...

American Cruise Lines

Executive Chef

Holland, MI · On-site

$68K - $93K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ...

American Cruise Lines

Executive Chef

Holland, MI · On-site

$68K - $93K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing ... Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen ...

Continental Services

Executive Chef

Rochester Hills, MI · On-site

$65K - $68K/yr

Executive Chef Department: Fanuc 700179 Employment Type: Full Time Location: Fanuc Reporting To ... Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher ...

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Executive Chef Manager information

What is an executive chef manager?

An Executive Chef Manager is a senior culinary professional responsible for overseeing the kitchen operations, menu planning, food quality, and staff management in a restaurant, hotel, or catering company. They combine the creative aspects of a chef with the managerial duties of a kitchen leader. In addition to designing menus and creating recipes, they handle budgeting, inventory, hiring and training staff, and ensuring food safety standards are met. Their leadership ensures the smooth running of the kitchen and the satisfaction of guests.

How does an executive chef manager balance culinary creativity with operational responsibilities?

An Executive Chef Manager must strike a balance between designing innovative menus and overseeing the day-to-day operations of the kitchen. This includes managing food costs, ensuring kitchen staff adhere to safety and quality standards, and collaborating closely with suppliers and front-of-house managers. While creativity is essential for menu development and maintaining a competitive edge, strong leadership and organizational skills are crucial to ensure smooth service and profitability. Successful Executive Chef Managers regularly communicate with their teams and adapt quickly to challenges, such as staffing changes or supply chain issues.

What are the key skills and qualifications needed to thrive as an executive chef manager, and why are they important?

To thrive as an Executive Chef Manager, you need expertise in culinary techniques, menu planning, and kitchen operations, often supported by a culinary degree and significant management experience. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and kitchen equipment is typically required. Leadership, creativity, and effective communication are standout soft skills for this role. These skills ensure high food quality, efficient team management, and successful kitchen operations in a competitive hospitality environment.

What is the difference between Executive Chef Manager vs Sous Chef?

AspectExecutive Chef ManagerSous Chef
CredentialsCulinary degree, extensive experience, certificationsCulinary training, experience, certifications
Work EnvironmentOversees entire kitchen operations, manages staffAssists head chef, manages specific stations
Employer & Industry UsageHotels, restaurants, resorts, cateringRestaurants, hotels, culinary establishments
Search & Comparison IntentUnderstanding leadership roles in kitchensLearning about kitchen hierarchy and roles

The main difference between an Executive Chef Manager and a Sous Chef lies in their responsibilities and leadership scope. The Executive Chef Manager oversees the entire kitchen operation, manages staff, and sets culinary standards, while the Sous Chef assists the head chef and manages specific stations. Both roles require culinary credentials and experience, but the Executive Chef Manager holds a higher managerial position with broader responsibilities.

What are the most commonly searched types of Chef Manager jobs in Michigan?

The most popular types of Chef Manager jobs in Michigan are:

What cities in Michigan are hiring for Executive Chef Manager jobs?

Cities in Michigan with the most Executive Chef Manager job openings:

Executive Chef Manager jobs near you
Infographic showing various Executive Chef Manager job openings in Michigan as of August 2026, with employment types broken down into 80% Full Time, 19% Part Time, and 1% Contract. Highlights an 79% Physical, 3% Hybrid, and 18% Remote job distribution.

Executive Chef

Charlevoix, MI • On-site

Hotel Investment Services
Traveler Accommodation • 51 - 200 employees
Learn more about Hotel Investment Servicesexternal

$67K - $93K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 22 days ago

Job description

Executive Chef
Department: Food & Beverage
Reports to: General Manager
Job Type: Full Time, Exempt
Job Summary:
The Executive Chef at the Weathervane Restaurant is responsible for managing all aspects of the kitchen operations. This includes overseeing staff, creating menus, controlling costs and inventory, maintaining food quality, and ensuring compliance with health and safety standards. This role requires strong leadership, exceptional culinary skills, and business expertise to ensure both profitability and a superior dining experience.
Duties and Responsibilities:
  • Maintains all kitchen operations, including ordering, scheduling, costing, and food preparation
  • Assists in recipe and menu development
  • Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides
  • Ensures safety conditions by correcting unsafe conditions in a timely manner
  • Conducts and enforces staff safety training for food, supplies, and equipment handling
  • Maintains high standards of food quality, service, and cleanliness.
  • Maintains professional relationships with vendors
  • Participates in hiring, training, and development of the kitchen department
  • Conducts evaluations of all immediate department staff and accurately documents disciplinary action
  • Attends department meetings when required and helps keep all departments informed of culinary activities and concerns
  • Reads, understands, and adheres to all present and future policies, rules, and procedures
  • Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary
  • Must be knowledgeable of state and federal laws regarding employee and customer health and safety, and maintain records as required for all state and federal agencies.
  • Must work closely with the General Manager of the Weathervane Restaurant

Qualifications:
To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs.
Education and Experience:
  • Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef
  • Prior management experience preferred
  • Must be Food Safety Certified (or able to obtain certification upon hire)

Language Skills
  • Ability to read, analyze, and interpret complex documents, including safety rules, operating and maintenance instructions, and procedure manuals.
  • Ability to respond effectively to sensitive inquiries or complaints.

Computer/Business Machine Skills
  • Basic computer skills (typing, data entry, printing, etc.) are required
  • Ability to operate heavy-duty industrial kitchen equipment
  • Ability to lift and/or move up to 50 pounds.

Benefits:
  • Health, Dental, and Vision insurance
  • Company-paid Life insurance
  • Short Term Disability
  • 401K with employer matching
  • Paid time off
  • Flexible holiday policy
  • Dining and lodging discounts

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