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Executive Food Design Jobs in Michigan (NOW HIRING)

Continental Services

Executive Chef

Auburn Hills, MI

The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball ... Design, test, and implement menus for all food outlets--grab-and-go, restaurant, and catered events ...

Suser Restaurant Group

Executive Chef

White Lake, MI · On-site

$65K - $89K/yr

Design, develop, and execute seasonal menus and daily specials that reflect current culinary trends ... Oversee all food and labor cost management, including ordering, inventory control, portion ...

University of Michigan

Sr. Executive Chef

Ann Arbor, MI · On-site

$68K - $78K/yr

Oversee menu, food preparation, presentation, portioning and plating design. * Work together with the campus executive chef for catering to improve and standardize recipes, and to develop new recipes.

Sodexo

Senior Director, Solution Design

Detroit, MI · On-site +1

$156K - $242K/yr

... design integrated food, facilities management, and support services solutions that are ... Strong executive presence and communication skills, with the ability to present complex technical ...

ssagroup

Food Service - Sous Chef

Detroit, MI · On-site

$49K - $66K/yr

Executive Chef Who are we : For more than 50 years, SSA has partnered with cultural attractions to ... design the hospitality experience journey, freeing our partners to remain mission-focused. We bring ...

SSA Group

Food Service - Sous Chef

Royal Oak, MI · On-site

$46K - $63K/yr

Executive Chef Who are we : For more than 50 years, SSA has partnered with cultural attractions to ... design the hospitality experience journey, freeing our partners to remain mission-focused. We bring ...

ssagroup

Food Service - Sous Chef

Detroit, MI · On-site

$49K - $66K/yr

Executive Chef Who are we : For more than 50 years, SSA has partnered with cultural attractions to ... design the hospitality experience journey, freeing our partners to remain mission-focused. We bring ...

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Executive Food Design information

What is the difference between Executive Food Design vs Food Stylist?

AspectExecutive Food DesignFood Stylist
CredentialsRelevant culinary or design certifications, culinary degreeStyling courses, culinary background often preferred
Work EnvironmentHigh-end restaurants, food brands, product developmentPhotoshoots, advertising, editorial spreads
Industry UsageFood innovation, menu development, brandingFood presentation, visual appeal for media

Executive Food Design focuses on creating innovative food concepts and menu development, often involving culinary expertise and design skills. Food Stylists specialize in preparing and arranging food for photography and media, emphasizing visual appeal. While both roles require a good understanding of food presentation, Executive Food Design is more involved in conceptual development, whereas Food Stylists focus on aesthetic styling for images.

What are the most commonly searched types of Food Design jobs in Michigan?

The most popular types of Food Design jobs in Michigan are:

Executive Food Design jobs near you

Executive Chef

Continental Services

Auburn Hills, MI

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 6 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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