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Executive Recipe Development Jobs in Michigan (NOW HIRING)

University of Michigan

Executive Chef

Ann Arbor, MI · On-site

$60K - $70K/yr

Provide leadership, training, menu and recipe development. You will report to the General Manager ... American Culinary Federation certification at the Certified Executive Chef (CEC) level must be ...

PARC DETROIT

Executive Sous Chef

Detroit, MI

$68K - $76K/yr

... recipe development, and cost control preferred. • Strong organizational and communication skills to effectively coordinate kitchen operations. • ServSafe Food Handlers Certificate required. WHAT ...

Watershed Hospitality Group

Head Chef

Ann Arbor, MI · On-site

$52K - $65K/yr

The Executive Chef will oversee all kitchen operations, including menu creation, meal preparation ... Qualifications * Proven culinary skills, including menu planning, recipe development, and food ...

Watershed Hospitality Group

Head Chef

Ann Arbor, MI · On-site

$52K - $65K/yr

The Executive Chef will oversee all kitchen operations, including menu creation, meal preparation ... Qualifications * Proven culinary skills, including menu planning, recipe development, and food ...

CommonSail Investment Group

Executive Chef

Shelby, MI · On-site

$65K - $89K/yr

Must have previous experience and proficient with menu development and pricing. * Must have ... Directly responsible for food control, labor costs, menu engineering, recipe creation and ...

StoryPoint

Executive Chef

Rochester, MI

$65K - $90K/yr

Must have previous experience and proficient with menu development and pricing. * Must have ... Directly responsible for food control, labor costs, menu engineering, recipe creation and ...

Laurus Home Care

Executive Chef

Shelby Township, MI · On-site

$63K - $87K/yr

Must have previous experience and proficient with menu development and pricing. * Must have ... Directly responsible for food control, labor costs, menu engineering, recipe creation and ...

New

StoryPoint

Executive Chef

Utica, MI

$65K - $89K/yr

Must have previous experience and proficient with menu development and pricing. * Must have ... Directly responsible for food control, labor costs, menu engineering, recipe creation and ...

Laurus Home Care

Executive Chef

Rochester, MI · On-site

$65K - $90K/yr

Must have previous experience and proficient with menu development and pricing. * Must have ... Directly responsible for food control, labor costs, menu engineering, recipe creation and ...

CommonSail Investment Group

Executive Chef

Rochester, MI · On-site

$65K - $90K/yr

Must have previous experience and proficient with menu development and pricing. * Must have ... Directly responsible for food control, labor costs, menu engineering, recipe creation and ...

Laurus Home Care

Executive Chef

Utica, MI · On-site

$65K - $89K/yr

Must have previous experience and proficient with menu development and pricing. * Must have ... Directly responsible for food control, labor costs, menu engineering, recipe creation and ...

Creative Dining Services

Executive Chef

Grand Rapids, MI · On-site

$85K - $95K/yr

... development opportunities. * Participates in Food Committee meetings and responds to feedback with ... Strong knowledge of food production, menu planning, recipe execution, purchasing, inventory ...

PARC DETROIT

Executive Chef

Detroit, MI

$76K - $84K/yr

In Real Estate & Development and Hospitality, we don't sit back and let things happen, we make ... detailed recipe specs, plating guides, and production standards. • Establish systems for ...

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Executive Recipe Development information

What is the difference between Executive Recipe Development vs Recipe Developer?

AspectExecutive Recipe DevelopmentRecipe Developer
Credentials Culinary degree, experience in product development Culinary training, food science background often preferred
Work Environment Corporate kitchens, food companies, product development labs Test kitchens, food labs, freelance or in-house settings
Industry Usage Food manufacturing, large food brands, corporate R&D Food startups, restaurants, freelance projects

Executive Recipe Development roles typically involve overseeing large-scale product development within corporate settings, requiring leadership and strategic planning. Recipe Developers focus on creating and testing recipes, often in smaller teams or freelance environments. While both roles require culinary expertise, Executive Recipe Developers often have more managerial responsibilities and work within larger organizations.

What are the most commonly searched types of Recipe Development jobs in Michigan? The most popular types of Recipe Development jobs in Michigan are:
Executive Recipe Development jobs near you
Executive Chef

Executive Chef

University of Michigan

Ann Arbor, MI • On-site

$60K - $70K/yr

Full-time

Medical, Life, Retirement

Posted 24 days ago

University Of Michigan rating

8.1

Company rating: 8.1 out of 10

Based on 140 frontline employees who took The Breakroom Quiz

132nd of 536 rated colleges and universities

Job description

How to Apply
A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.
Job Summary
Department Summary:
Michigan Dining comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.
Position Summary:
Manage and be responsible for culinary operations for one or more Residential Dining, Catering and Retail Operations. Provide leadership, training, menu and recipe development. You will report to the General Manager. For the complete job description, please click here .
Responsibilities*
  • Menu development and management. Developing diverse menus meeting dietary and cultural needs.
  • Oversee menu, food preparation, presentation, portioning and service.
  • Ensure overall consistency and quality; develop and oversee procedures to provide quality food products and services.
  • Exercise administrative guidance over chef leads, chefs, operations managers, chef assistants, cooks, bakers, kitchen cleaners and other food service staff including student employees engaged in culinary operations.
  • Human resource management to include staff selection, scheduling, work distribution, training, time keeping, acknowledgements, grievances and discipline.
  • Monitor the budget and make necessary adjustments consistent with achieving unit goals.
  • Ensure that the proper level of labor is used to perform the required level of service without affecting service standards.
  • Manage food, kitchen supplies, equipment purchases, maintenance and inventory.
  • Maintain and train staff on food and physical safety practices.
  • Ensure compliance with all state and county health department and safety regulations.

Required Qualifications*
  • Degree in Culinary Arts from an accredited culinary school or apprenticeship program or equivalent experience.
  • Three or more years of experience as a chef in a high volume, high-quality operation with a variety of concepts and/or catering and banquet experience.
  • Comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel.
  • Demonstrated knowledge of regional, international and ethnic cuisines.
  • Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet; and ability to use CBORD Food Service Suite modules or a similar menu management system.
  • TAM and ServSafe certified within 60 days from date of hire as a condition of employment. Certification must be maintained as a condition of employment.
  • American Culinary Federation certification at the Certified Executive Chef (CEC) level must be obtained within two years from date of hire. If the certification is not acquired within two years, employment will be terminated. Certification must be maintained as a condition of continued employment.

Why Work at Michigan?
Benefits at the University of Michigan
In addition to a career filled with purpose and opportunity, The University of Michigan offers a comprehensive benefits package to help you stay well, protect yourself and your family and plan for a secure future. Benefits include:
  • Generous time off
  • A retirement plan that provides two-for-one matching contributions with immediate vesting
  • Many choices for comprehensive health insurance
  • Life insurance
  • Long-term disability coverage
  • Flexible spending accounts for healthcare and dependent care expenses

Modes of Work
Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes .
Additional Information
Additional Information
This role may have reporting obligations under Title IX and Clery.
Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.
Selected candidates whose start date is 4/1/2026 or after, will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.
Salary may vary depending on qualifications, experience, and education of the selected candidate.
Relocation will not be offered for this role.
#studentlife
Application Deadline
Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.
U-M EEO Statement
The University of Michigan is an equal employment opportunity employer.
Job Detail
Job Opening ID
273483
Working Title
Executive Chef
Job Title
Culinary Manager
Work Location
Ann Arbor Campus
Ann Arbor, MI
Modes of Work
Onsite
Full/Part Time
Full-Time
Regular/Temporary
Regular
FLSA Status
Exempt
Organizational Group
Dsa Housing Services
Department
MI Dining - Administration
Posting Begin/End Date
5/19/2026 - 6/10/2026
Salary
$60,850.00 - $70,025.00
Career Interest
Hospitality

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About University of Michigan

Sourced by ZipRecruiter

The University of Michigan (U-M), based in Ann Arbor, MI, US, is one of America's most esteemed institutions in higher education. Established in 1817, it presides in the industry of education and research, providing a range of services including undergraduate, graduate, and professional education programs. Complementing this is an extensive research activity that has significantly contributed to various fields, from healthcare to engineering, humanities to sports. Upholding its mission "to serve the people of Michigan and the world through preeminence in creating, communicating, preserving and applying knowledge, art, and academic values", U-M consistently ranks among the top universities globally, a testament to its tradition of excellence in learning and research, and a deep commitment to innovation and discovery.

Industry

Colleges, universities, and professional schools

Company size

10,000+ Employees

Headquarters location

Ann Arbor, MI, US

Year founded

1817

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