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Green Chef Jobs in Michigan (NOW HIRING)

Union Joints

Sous Chef

Clarkston, MI

$51K - $69K/yr

THIS IS BIG-TIME SMALLTOWN BBQ It begins and ends in the backlot, with a green hickory smoker that ... POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant.

Union Joints

Sous Chef

Clarkston, MI · On-site

$51K - $69K/yr

THIS IS BIG-TIME SMALLTOWN BBQ It begins and ends in the backlot, with a green hickory smoker that ... POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant.

AHC HOSPITALITY

Line Cook

Grand Rapids, MI · On-site

$15.25 - $19/hr

Restaurant cooks work under the Executive Chef, Sous Chefs and Kitchen Supervisors and must follow ... Follow our hotel green policies and ensures trash/recyclables are taken out * All cooks must ...

AHC HOSPITALITY

Pastry Cook

Grand Rapids, MI · On-site

$16.75 - $20.50/hr

DAILY RESPONSIBILITIES Following and fulfilling the duties given by the senior chefs Keeping their ... green policies. Ensure trash/recyclables are taken out. Follow AHC guest service standards.

Union Joints

Line Cook

Clarkston, MI

$16 - $20.25/hr

THIS IS BIG-TIME SMALLTOWN BBQ It begins and ends in the backlot, with a green hickory smoker that ... chef's knives). NOTE This in no way states or implies that these are the only duties to be ...

Union Joints

Line Cook

Clarkston, MI · On-site

$16 - $20.25/hr

THIS IS BIG-TIME SMALLTOWN BBQ It begins and ends in the backlot, with a green hickory smoker that ... chef's knives). NOTE This in no way states or implies that these are the only duties to be ...

AHC HOSPITALITY

MDRD Line Cook - 2nd Shift

Grand Rapids, MI · On-site

$15.25 - $19/hr

... Chef de Cuisine or Senior Management REQUIRED SKILLS: - Follow the AHC safety standards - Takes ... hotel green policies - Reports to work on time and rarely misses scheduled shifts. Follows the ...

All JobsGreen Chef JobsGreen Chef Jobs in Michigan

Green Chef information

See Michigan salary details

$8

$21

$38

How much do green chef jobs pay per hour?

As of Aug 7, 2026, the average hourly pay for green chef in Michigan is $21.46, according to ZipRecruiter salary data. Most workers in this role earn between $14.66 and $27.02 per hour, depending on experience, location, and employer.

What are some common challenges faced by Green Chef team members when adapting to new menu changes?

Green Chef team members frequently encounter challenges when adapting to new menu rollouts, such as quickly learning new recipes, understanding updated ingredient lists, and adjusting to changes in preparation or packaging methods. These changes require effective communication within the kitchen and fulfillment teams to ensure consistency and quality. Staying organized and being proactive about seeking clarification from supervisors can help team members manage these transitions smoothly. Embracing flexibility and continuous learning is key to thriving in this dynamic environment.

What does a Green Chef do?

A Green Chef is a culinary professional who specializes in preparing meals that prioritize sustainability, organic ingredients, and environmentally friendly practices. They focus on sourcing local and organic foods, minimizing waste, and utilizing eco-friendly cooking techniques. Green Chefs often design menus that cater to dietary preferences such as vegetarian, vegan, or gluten-free, and advocate for reducing the carbon footprint of food preparation. Their role is essential in promoting healthy eating and sustainable kitchen operations in both restaurants and meal delivery services.

What are the key skills and qualifications needed to thrive as a Green Chef?

To thrive as a Green Chef, you need strong culinary skills, knowledge of sustainable cooking practices, and often a culinary arts degree or relevant certification. Familiarity with organic sourcing, farm-to-table systems, and food safety certifications like ServSafe are typically important. Creativity, attention to detail, and a passion for environmental stewardship help you stand out in this role. These skills are crucial for preparing high-quality, eco-friendly meals that align with sustainable business values and customer expectations.

What is the difference between Green Chef vs Greenhouse Chef?

AspectGreen ChefGreenhouse Chef
CertificationsFood Handler's Permit, Culinary CertificationFood Handler's Permit, Culinary Certification
Work EnvironmentKitchen, Meal Kit PreparationGreenhouse, Plant Cultivation
Industry UsageMeal kit delivery services, Food industryHorticulture, Agriculture
Common Search IntentMeal prep, Food industry jobsHorticulture, Agriculture jobs

Green Chef and Greenhouse Chef are roles within different industries. Green Chef focuses on meal kit preparation and culinary services, while Greenhouse Chef is related to horticulture and plant cultivation. Both require culinary or horticultural certifications and are employed in their respective industries. The main difference lies in their work environment and industry focus, making each role distinct despite similar job titles.

What are the most commonly searched types of Green Chef jobs in Michigan? The most popular types of Green Chef jobs in Michigan are:
What are popular job titles related to Green Chef jobs in Michigan? For Green Chef jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Green Chef jobs in Michigan look for? The top searched job categories for Green Chef jobs in Michigan are:
Green Chef jobs near you
Infographic showing various Green Chef job openings in Michigan as of August 2026, with employment types broken down into 83% Full Time, 13% Part Time, 3% Contract, and 1% Nights. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution, with an average salary of $44,647 per year, or $21.5 per hour.

Sous Chef

Union Joints

Clarkston, MI

$51K - $69K/yr

Full-time

Medical, Retirement, PTO

Re-posted 3 days ago

Job description

THIS IS BIG-TIME SMALLTOWN BBQ
It begins and ends in the backlot, with a green hickory smoker that’s on a constant low-temp tear with an assortment of meats. It’s a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with. Pork butt. Brisket. Spare ribs. Back ribs. Whole birds and chicken wings alike. And bacon. Lots of bacon. Slow cooked bacon ready to be cut in from thick slabs into magical planks. Thank you pig, for all you do for us.
It is a menu that’s rustic in its delivery and refined in its care. And it’s crafted with hickory on the smoke side and apple and cherry wood on the pizza side. These aren’t conveyor belt byproducts these bear little resemblance to the frozen disks of surplus cheese that have come to pass for pizza today. No, Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into something incredible. No two pies are the same. It’s the kind of oven, the kind of crafted pie, that can take two or three of your favorite toppings and deliver them a thousand different ways.
Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!

POSITION SUMMARY
A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The essential functions include, but are not limited to the following:
• Training new employees on kitchen procedures
• Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
• Acquisition, orientation, training, supervision and development of kitchen staff.
• Monitoring all kitchen equipment and supplies
• Handling customer issues as they arise
• Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
• Documenting any inventory concerns and assisting with counts as assigned
• Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies
• Maintaining sanitation, health, and safety standards in work areas
• Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
• Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
• Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
• Acting as a backup to Front of House Manager, as needed
MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
• 2-4 years restaurant experience preferred
• 2-4 years food preparation experience preferred
• 1+ year management experience preferred
• Ability to handle stress under pressure
• Ability to lead and manage a team
• Basic math and calculation skills
• Work well with others
• Positive attitude
• Current certifications as required by state and local laws
• Understanding of food safety and sanitation rules
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high.
NOTE
This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.

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