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Plant Based Chef Jobs in Michigan (NOW HIRING)

Koch Industries

Stacker Operator - Albion, MI.

Albion, MI · On-site

$22.75/hr

Previous experience working in a corrugated box plant For this role, we anticipate paying $22.75 ... Who We Are As a Koch company and a leading manufacturer of bath tissue, paper towels, paper-based ...

Koch Industries

Electrical Maintenance Technician

Albion, MI · On-site

$24.25 - $31.25/hr

Support our safe working environment by adhering to all plant safety and environmental guidelines ... Who We Are As a Koch company and a leading manufacturer of bath tissue, paper towels, paper-based ...

Koch Industries

Reliability Manager

Albion, MI · On-site

Direct the supervision of all plant maintenance functions involving equipment, buildings, systems ... Who We Are As a Koch company and a leading manufacturer of bath tissue, paper towels, paper-based ...

Koch Industries

General Manager - Corrugated

Owosso, MI · On-site

... plant. This is an exciting opportunity to align team efforts with our vision to deliver high ... Who We Are As a Koch company and a leading manufacturer of bath tissue, paper towels, paper-based ...

Koch Industries

Director of Operations

Albion, MI · On-site

This is more than a plant leadership role-it is an opportunity to drive operational excellence ... Who We Are As a Koch company and a leading manufacturer of bath tissue, paper towels, paper-based ...

Socket.dev

$110 - $140/hr

... Chef Pierre, Superior on Main, and Cyrus O'Leary's - united in quality and innovation under new ... Drive data driven and frontline team-based culture * Understand the fundamental tools ...

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 ...

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Plant Based Chef information

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How much do plant based chef jobs pay per hour?

As of Aug 27, 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 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 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 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 1% As Needed, 73% Full Time, 20% Part Time, and 6% Contract. Highlights an 82% Physical, 3% Hybrid, and 15% Remote job distribution, with an average salary of $33,063 per year, or $15.9 per hour.

SCH OF HEALTH, NUTRITION & WELLNESS - Student Chef of Culinary Medicine Event

Andrews University

Berrien Springs, MI • On-site

$13 - $16.75/hr

Full-time

Posted 8 days ago

Job description

SCH OF HEALTH, NUTRITION & WELLNESS - Student Chef of Culinary Medicine Event
Job Classification
Position summary
The School of Health, Nutrition & Wellness seeks a student chef to lead food preparation for two campus lifestyle education pilot events on September 17 and September 24, 2026. The student will prepare a simple plant-based meal in coordination with the program team and serve the meal to participants on the day of each event. Work includes a short preparation session the day before each event and approximately 5 hours of on-site cooking and service support on each event day. This is a temporary, in-person, event-based position tied to the September pilot phase of the grant.
Qualifications summary
Currently enrolled Andrews University student with demonstrated experience cooking vegan or plant-based meals for groups. Reliable and able to work in person the day before and the day of both September 17 and September 24 events. Comfortable coordinating meal preparation and service with a program team under time constraints. Basic food safety awareness preferred. Preference given to students in the School of Health, Nutrition & Wellness; other qualified Andrews students will be considered.
Duties and responsibilities
Prepare a simple plant-based meal for each of the two campus pilot events (September 17 and September 24), in coordination with the program team. Complete food preparation the day before each event (approximately a few hours), including ingredient prep and coordination as directed. Report on-site on the day of each event (approximately 5 hours) to finish cooking, plate, and serve the meal to participants. Follow food safety and sanitation practices throughout preparation and service. Coordinate with faculty and other student facilitators to align meal timing with the lifestyle education of each event. Assist with basic cleanup of food preparation and serving areas after each event. Perform other related culinary support duties as assigned.
Supervisory responsibilities
None. This position does not supervise other employees or students.
Qualifications
Required: Currently enrolled as a student at Andrews University. Demonstrated experience cooking vegan or plant-based meals, including for groups. Available in person the day before and the day of both September 17 and September 24 events. Reliable, punctual, and able to work under time constraints during event preparation and service. Ability to follow food safety and sanitation guidelines. Preferred: Student in the School of Health, Nutrition & Wellness. Qualified students from other Andrews University programs will also be considered. Interest in culinary medicine, lifestyle medicine, or nutrition. Prior experience cooking for events, catering, or group meals.
Technical competencies
Practical cooking skills for plant-based meal preparation, including menu planning for group portions, basic knife skills, and safe food handling.
Interpersonal interactions
Must be comfortable coordinating directly with faculty and other student facilitators to align meal preparation and service with the event schedule, and interacting with program participants while serving food.
Physical demands
Ability to stand for extended periods, lift up to 25 pounds (food and supplies), and perform repetitive food-preparation tasks such as chopping and stirring.
Work environment
Kitchen or food-preparation and campus event setting; work involves exposure to cooking heat, food preparation surfaces, and standard kitchen equipment.

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