ZipRecruiter

Log In

1

Plant Based Chef Jobs in Michigan (NOW HIRING)

Bay Ridge Assisted Living

Cook

Traverse City, MI

$17.50 - $20/hr

Hourly range: $17.50 - $20.00 based on experience Benefits for Part-time Employees: * 401 K ... Informs Chef if a particular food is not eaten by multiple residents. * Informs Shift Supervisor if ...

Bay Ridge Assisted Living

Cook

Traverse City, MI

$17.50 - $20/hr

Hourly range: $17.50 - $20.00 based on experience Benefits for Part-time Employees: * 401 K ... Informs Chef if a particular food is not eaten by multiple residents. * Informs Shift Supervisor if ...

Bay Ridge Assisted Living

Cook

Traverse City, MI · On-site

$17.50 - $20/hr

Hourly range: $17.50 - $20.00 based on experience Benefits for Part-time Employees: * 401 K ... Informs Chef if a particular food is not eaten by multiple residents. * Informs Shift Supervisor if ...

Bay Ridge Assisted Living

Cook

Traverse City, MI

$17.50 - $20/hr

Hourly range: $17.50 - $20.00 based on experience Benefits for Part-time Employees: * 401 K ... Informs Chef if a particular food is not eaten by multiple residents. * Informs Shift Supervisor if ...

All JobsPlant Based Chef JobsPlant Based Chef Jobs in Michigan

Plant Based Chef information

See Michigan salary details

$9

$15

$23

How much do plant based chef jobs pay per hour?

As of Aug 7, 2026, the average hourly pay for plant based chef in Michigan is $15.90, according to ZipRecruiter salary data. Most workers in this role earn between $14.23 and $15.91 per hour, depending on experience, location, and employer.

What are some common challenges plant based chefs face when developing new menu items?

Plant-based chefs often encounter challenges such as sourcing high-quality, seasonal ingredients and ensuring the nutritional balance of dishes without animal products. Creating innovative flavors and textures to appeal to a broad audience while maintaining the integrity of plant-based cuisine can also be demanding. Additionally, chefs must stay updated on dietary trends and allergens, and frequently collaborate with nutritionists and kitchen staff to refine recipes that meet both taste and dietary requirements.

What are the key skills and qualifications needed to thrive as a plant based chef, and why are they important?

To thrive as a Plant Based Chef, you need expertise in plant-based culinary techniques, nutrition, and menu development, often supported by culinary training or relevant certifications. Familiarity with commercial kitchen equipment, recipe management software, and food safety standards is typically required. Creativity, adaptability, and strong teamwork skills help you innovate and collaborate effectively in dynamic kitchen environments. These skills ensure the delivery of delicious, healthful, and visually appealing plant-based dishes that meet customer expectations and dietary needs.

What is the difference between Plant Based Chef vs Vegetarian Chef?

AspectPlant Based ChefVegetarian Chef
CredentialsCooking certifications, plant-based nutrition knowledgeCooking certifications, vegetarian nutrition knowledge
Work EnvironmentRestaurants, catering, health-focused establishmentsRestaurants, cafes, catering services
Industry UsageSpecializes in vegan and plant-based cuisinePrepares vegetarian dishes, may include eggs and dairy

The main difference is that a Plant Based Chef focuses exclusively on vegan, plant-based dishes, avoiding all animal products, while a Vegetarian Chef prepares dishes that may include eggs and dairy but exclude meat. Both roles require culinary skills and certifications, but their menu focus and dietary restrictions differ significantly.

What is a plant based chef?

A Plant Based Chef is a culinary professional who specializes in preparing dishes that are made entirely from plant-derived ingredients. This means they focus on fruits, vegetables, grains, legumes, nuts, and seeds, avoiding all animal products such as meat, dairy, and eggs. Plant Based Chefs are skilled in creating flavorful, nutritious, and visually appealing meals that cater to vegan, vegetarian, and health-conscious diners. They often work in restaurants, catering companies, or wellness retreats, and may also develop recipes for cookbooks or food brands.
What are popular job titles related to Plant Based Chef jobs in Michigan? For Plant Based Chef jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Plant Based Chef jobs in Michigan look for? The top searched job categories for Plant Based Chef jobs in Michigan are:
What cities in Michigan are hiring for Plant Based Chef jobs? Cities in Michigan with the most Plant Based Chef job openings:
Plant Based Chef jobs near you
Infographic showing various Plant Based Chef job openings in Michigan as of August 2026, with employment types broken down into 67% Full Time, and 33% Part Time. Highlights an 95% In-person, and 5% Remote job distribution, with an average salary of $33,063 per year, or $15.9 per hour.

Director of Product Development

Request Foods

Holland, MI • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 4 days ago

Request Foods rating

8.3

Company rating: 8.3 out of 10

Based on 13 frontline employees who took The Breakroom Quiz

56th of 435 rated food and drinks producers

Job description

Position: Director of Product Development
Reports to: Senior Director of Sales
Department: Product Development
Location: Holland, M
There has never been a more exciting time to join Request Foods. We’ve been selling products to many of the world’s leading food companies, retailers and restaurants for over 35 years. A privately owned and financially sound company, we do our best to run our business based on Christian values. Whether it’s cooking up great tasting food, assisting in customer support, providing quality and production leadership, or supporting administrative or technical activities, a career at Request Foods is a great opportunity. At Request, we’ve achieved success by treating our employees with integrity, trust and respect. If you’re passionate about food, and the people who help produce it, then Request Foods might just be for you.
Request Foods is seeking a Director of Product Development that provides strategic and operational leadership for the end‑to‑end development, commercialization, and lifecycle management of frozen food products. This role oversees culinary innovation, food science, packaging engineering, and labeling amp; regulatory compliance, ensuring that products are innovative, manufacturable, compliant, and aligned with customer and business objectives. The Director leads a multidisciplinary team of culinary chefs, food scientists, packaging engineers, and regulatory/labeling professionals, serving as the primary cross‑functional partner to Operations, Quality amp; Food Safety, Engineering, Sales, and Supply Chain. Success in this role requires a balance of culinary creativity, technical rigor, regulatory expertise, and disciplined execution within a highly regulated manufacturing environment.
Essential Responsibilities:
Product Development amp; Innovation Leadership
  • Define and execute the product development strategy to support customer growth, innovation pipelines, and operational capabilities.
  • Lead new product development from concept through commercialization, ensuring products are scalable, cost‑effective, and operationally ready.
  • Partner with Sales and customers to translate concepts, briefs, and market needs into executable product solutions.
  • Maintain ownership of product specifications, formulas, and documentation throughout the product lifecycle.
Culinary amp; Food Science Oversight
  • Lead and develop a team of culinary chefs and food scientists responsible for formulation, benchtop development, plant trials, and commercialization support.
  • Ensure products meet taste, texture, appearance, and quality expectations while maintaining food safety and cost targets.
  • Support plant troubleshooting, reformulations, and continuous improvement initiatives for existing products.
Packaging Engineering Leadership
  • Provide strategic oversight of packaging engineering activities, including material selection, line compatibility, shelf life, and performance testing.
  • Ensure packaging solutions meet customer requirements, manufacturing capabilities, sustainability goals, and regulatory standards.
  • Partner with Operations and Engineering to support packaging trials, line validations, and equipment compatibility.
Labeling amp; Regulatory Compliance
  • Oversee labeling and regulatory compliance across all products, ensuring adherence to USDA, FDA, and customer‑specific requirements.
  • Ensure accurate nutritional labeling, ingredient statements, allergen declarations, and claims substantiation.
  • Stay current with regulatory changes and proactively assess impact to products, packaging, and documentation.
Cross‑Functional Collaboration
  • Serve as a key interface between Product Development, Quality, Food Safety, Operations, Engineering, and Supply Chain.
  • Ensure smooth handoff from development to manufacturing with clear documentation, training, and operational readiness.
  • Support customer audits, technical reviews, and commercialization milestones.
People Leadership amp; Development
  • Build, lead, and mentor high‑performing teams across culinary, food science, packaging, and regulatory disciplines.
  • Establish clear performance expectations, development plans, and succession strategies.
  • Foster a culture of innovation, accountability, collaboration, and continuous improvement.
Financial amp; Portfolio Management
  • Manage the Product Development budget, including labor, ingredients, trials, and capital support.
  • Prioritize the product development portfolio to maximize ROI, capacity alignment, and strategic impact.
  • Track key metrics related to speed‑to‑market, commercialization success, and product performance.
Key Requirements:
  • Bachelor’s degree in Food Science, Culinary Arts, Food Technology, or related discipline.
  • 15+ years of progressive experience in product development within food manufacturing, preferably frozen foods.
  • Proven leadership experience managing multidisciplinary teams (culinary, food science, packaging, regulatory).
  • Strong understanding of USDA/FDA regulations, labeling requirements, and food safety systems.
  • Demonstrated success leading commercialization in a high‑volume manufacturing environment.
  • Advanced degree in Food Science or related field.
  • Experience in co‑manufacturing or customer‑driven product development models.
  • Familiarity with ERP systems, BOM management, and commercialization workflows.
Core Competencies:
  • Strategic innovation and execution
  • Regulatory and labeling expertise
  • Culinary and technical credibility
  • Cross‑functional influence
  • Financial and portfolio management
  • People development and change leadership
Benefits and Perks:
  • Medical
  • Dental
  • Vision
  • 401k
  • Paid Paternity Leave
  • Wellbeing programs
  • Immediate Holiday Pay
  • Paid Time Off
  • Profit Sharing

What Request Foods employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Apply