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Executive Chef Jobs in Michigan (NOW HIRING)

Continental Services

Executive Chef

Auburn Hills, MI · On-site

The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering. This ...

The Villages of Indiana

Executive Chef

New Hudson, MI · On-site

$80 - $100/hr

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and ...

THE ELIA GROUP LLC

Executive Chef

Detroit, MI · On-site

$80 - $100/hr

The Executive Chef will define the menu narrative, drive culinary innovation rooted in American tradition, and maintain uncompromising standards of excellence in execution, hospitality, and financial ...

Eddie V's

Executive Chef Partner

Troy, MI · On-site

$67K - $93K/yr

The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary ...

Eddie V's

Executive Chef Partner

Troy, MI

$67K - $93K/yr

The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary ...

Eddie V's

Executive Chef Partner

Troy, MI · On-site

$67K - $93K/yr

The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary ...

NexCare Health

Executive Chef

Brighton, MI · On-site

$60 - $80/hr

The main role of Executive Chef & Directorof Food Services is toplan, organize, develop and direct the overall operation of the Culinary Department in accordance with current federal, state, and ...

The Villages of Indiana

Executive Chef

Oxford, MI · On-site

$60 - $80/hr

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and ...

StoryPoint Group

Executive Chef

Grand Rapids, MI · On-site

$80 - $100/hr

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and ...

The Villages of Indiana

Executive Chef

Grand Blanc, MI · On-site

$80 - $100/hr

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and ...

StoryPoint Group

Executive Chef

Grand Ledge, MI · On-site

$60 - $80/hr

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and ...

The Villages of Indiana

Executive Chef

Grand Ledge, MI · On-site

$80 - $100/hr

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and ...

Eddie V's

Executive Chef Partner

Troy, MI · On-site

$67K - $93K/yr

The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary ...

The Villages of Indiana

Executive Chef

Oxford, MI · On-site

$60 - $80/hr

The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and ...

The Capital Grille

Executive Chef Partner

Troy, MI · On-site

$67K - $93K/yr

The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary ...

Capital Grille

Executive Chef Partner

Troy, MI · On-site

$67K - $93K/yr

The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary ...

The Capital Grille

Executive Chef Partner

Troy, MI · On-site

$67K - $93K/yr

The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary ...

BDP SUPPORT SERVICES LLC

Executive Chef

Grosse Pointe, MI · On-site

$100K - $120K/yr

About the Opportunity An exciting new, chef-driven restaurant is opening in Grosse Pointe, Michigan this fall, and we're seeking an accomplished Executive Chef to lead the culinary vision from pre ...

The Capital Grille

Executive Chef Partner

Troy, MI · On-site

$67K - $93K/yr

The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary ...

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 including mandatory weekends . Our team also enjoys great benefits , including free, fresh lunch ...

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All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Michigan

Executive Chef information

See Michigan salary details

$34.9K

$75.7K

$113.3K

How much do executive chef jobs pay per year?

As of Sep 8, 2026, the average yearly pay for executive chef in Michigan is $75,730.00, according to ZipRecruiter salary data. Most workers in this role earn between $62,300.00 and $85,900.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

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The most popular types of Chef jobs in Michigan are:

What are popular job titles related to Executive Chef jobs in Michigan?

For Executive Chef jobs in Michigan, the most frequently searched job titles are:

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Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Michigan as of September 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $75,730 per year, or $36.4 per hour.

Executive Chef

Auburn Hills, MI • On-site

Continental Services
Retail • 51 - 200 employees
Learn more about Continental Servicesexternal

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 16 days ago

Job description

Description
The Experience You’ll Create:

The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering. This individual will bring creativity, consistency, and leadership to all food programs, ensuring exceptional quality, presentation, and guest satisfaction. The Executive Chef will develop innovative menus that align with the energy and community spirit of the venue while maintaining a strong focus on cost control, efficiency, and teamwork.
This role requires a hands-on leader who excels in both culinary execution and people management—someone who inspires excellence, fosters collaboration, and maintains a positive kitchen culture. The Executive Chef will work closely with the General Manager and other department heads to ensure seamless coordination across all aspects of the operation.
Culinary Leadership & Menu Development
  • Design, test, and implement menus for all food outlets—grab-and-go, restaurant, and catered events—balancing creativity with operational efficiency.
  • Develop seasonal and event-specific offerings that reflect current food trends and guest preferences.
  • Maintain high standards for food quality, consistency, and presentation.
  • Ensure menus accommodate dietary restrictions and nutritional preferences where applicable.
Operational Management
  • Oversee daily kitchen operations, including production, preparation, and service.
  • Develop and maintain standardized recipes, portion controls, and preparation methods.
  • Manage food and labor costs, inventory, and ordering to meet budget goals.
  • Establish and enforce sanitation, safety, and cleanliness standards in compliance with ServeSafe and local health codes.
  • Coordinate food service for special events, tournaments, and private functions.
Team Leadership & Development
  •  Recruit, train, mentor, and evaluate kitchen staff to build a cohesive, motivated, and high-performing culinary team.
  • Create a culture of respect, collaboration, and accountability in the kitchen.
  • Foster open communication and teamwork with the front-of-house staff and management.
  • Lead by example with a positive attitude, professional demeanor, and commitment to excellence.
Collaboration & Communication
  • Work closely with the General Manager to align culinary strategy with the overall guest experience and business goals.
  • Collaborate with event planners and operations teams to execute high-quality food service for events and group activities.
  • Communicate effectively with vendors and suppliers to ensure quality ingredients and timely deliveries.
Financial Accountability
  • Develop and manage kitchen budgets, including labor, food cost, and equipment expenses.
  • Analyze financial performance and adjust operations as needed to achieve profitability targets.
  • Track and control waste, portion sizes, and inventory to optimize costs.
Performs other related duties as assigned. 

Ingredients for Thriving:
Required:
  • Minimum 3 years of experience as an Executive Chef or Executive Sous Chef in a high-volume operation.
  • ServeSafe Certification required. 
  • Strong leadership and interpersonal skills with a proven ability to build and lead teams.
  • Demonstrated creativity and passion for developing diverse, appealing menus.
  • Excellent organizational and time management skills.
  • Ability to work flexible hours, including nights, weekends, and holidays as needed.
Preferred:
  • Culinary degree or formal culinary training.
  • Experience in country clubs, resorts, or multi-outlet venues.
  • Familiarity with POS systems, inventory management software, and cost-control tools.
  • Experience with event and banquet menu design and execution.

Location(s) & Logistics:
  • Ability to stand for extended periods and work in a fast-paced kitchen environment.
  • Ability to lift up to 50 lbs. and perform physical kitchen tasks safely.

Savor the Benefits:
We offer a range of benefits for eligibles team members, including:
  • Health Coverage – Medical, Dental and Vision
  • Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness
  • 401(k)
  • Paid Time Off
  • Wellness Programs
  • Additional Perks

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