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Seasonal Research Development Chef Jobs in Michigan

Cambria Detroit

Cibo Sous Chef

Detroit, MI · On-site

$55 - $75/hr

Prepares dishes according to Cibo standards, and develops dishes for seasonal and rotation menus ... Collaborates with specialty chefs on menu development -- for example, partnering with the pastry ...

Bay Ridge Assisted Living

Chef

Traverse City, MI · On-site

... seasonal and fresh fruits and vegetables into daily meals; incorporate "farm to table" foods in ... development of individual resident service plans as needed to assure nutritional needs are ...

Bay Ridge Assisted Living

Chef

Traverse City, MI

... seasonal and fresh fruits and vegetables into daily meals; incorporate "farm to table" foods in ... development of individual resident service plans as needed to assure nutritional needs are ...

University of Michigan

Sr. Executive Chef

Ann Arbor, MI · On-site

$68K - $78K/yr

Functions as a lead contributor to the development and execution of new and seasonal menus in ... Work together with the campus executive chef for catering to improve and standardize recipes, and ...

Suser Restaurant Group

Sous Chef

White Lake, MI · On-site

$45K - $61K/yr

Collaborate with the Executive Chef on menu development, seasonal specials, and new item creation * Ensure all health code requirements, food safety regulations, sanitation standards, and company ...

Hhs

Sous Chef

Marquette, MI

$48K - $65K/yr

Understanding of and ability to demonstrate fundamentals of cooking (e.g., mother sauces, seasonal ... Support team member recruiting, training, development, scheduling, and assignments * Execute ...

HHS LLC

Sous Chef

Marquette, MI · On-site

$48K - $65K/yr

... sauces, seasonal product knowledge, etc.) • Confirmed ability to use cooking skills in the ... Support team member recruiting, training, development, scheduling, and assignments * Execute ...

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 ... Collaborate with ownership and senior management on business strategy, concept development, special ...

Apex Placement & Consulting

Executive Chef

Bay City, MI · On-site

$66K - $91K/yr

... development. Keep reading for more details! What's in it for you: * Full-time, direct hire ... Develop seasonal menus and resident-focused dining experiences that enhance satisfaction and ...

Suser Restaurant Group

Executive Chef

White Lake, MI · On-site

$50 - $80/hr

Design, develop, and execute seasonal menus and daily specials that reflect current culinary trends ... Collaborate with ownership and senior management on business strategy, concept development, special ...

Method Co.

Sushi Sous Chef - Hiroki San

Detroit, MI · On-site

$49K - $66K/yr

Sushi Sous Chef Hiroki-San | Detroit, MI Hiroki-San is seeking a skilled and passionate Sushi Sous ... Collaborate with culinary leadership on menu development, seasonal features, and service ...

Method Co.

Sous Chef - Le Supreme

Detroit, MI · On-site

$49K - $66K/yr

Sous Chef - Le Supreme Detroit About Le Supreme Located within Detroit's iconic Book Tower, Le ... seasonal offerings, and daily specials. Team Development * Train, coach, and mentor culinary team ...

Method Co.

Sous Chef - Le Supreme

Detroit, MI · On-site

$49K - $66K/yr

Sous Chef - Le Suprême Detroit About Le Suprême Located within Detroit's iconic Book Tower, Le ... seasonal offerings, and daily specials. Team Development * Train, coach, and mentor culinary team ...

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Showing results 21-40

All JobsResearch Development Chef JobsSeasonal Research Development Chef JobsSeasonal Research Development Chef Jobs in Michigan

Seasonal Research Development Chef information

What is the difference between Seasonal Research Development Chef vs Research and Development Chef?

AspectSeasonal Research Development ChefResearch and Development Chef
CredentialsCulinary degree, food safety certificationsCulinary degree, food safety certifications
Work EnvironmentSeasonal food projects, temporary rolesYear-round product development
Employer & IndustryFood companies, catering, hospitalityFood manufacturing, product innovation
Search & Comparison IntentSeasonal culinary projects, short-term rolesLong-term product development roles

Seasonal Research Development Chefs focus on short-term, seasonal food projects, often working during specific times of the year. In contrast, Research and Development Chefs typically work year-round on continuous product innovation. Both roles require culinary credentials and food safety certifications, but their work environments and project durations differ, aligning with different employer needs within the food industry.

What are the most commonly searched types of Research Development Chef jobs in Michigan?

The most popular types of Research Development Chef jobs in Michigan are:

What cities in Michigan are hiring for Seasonal Research Development Chef jobs?

Cities in Michigan with the most Seasonal Research Development Chef job openings:

Seasonal Research Development Chef jobs near you

Cibo Sous Chef

Cambria Detroit

Detroit, MI • On-site

$55 - $75/hr

Other

Re-posted 8 days ago

Job description

The Cambria Hotel in Detroit is expanding and looking for a dynamic and energetic Sous Chef to join our team!

The Cambria Hotel in Detroit features upscale amenities that appeal to modern travelers, including immersive, spa-style bathrooms - Contemporary and sophisticated guest rooms, complete with modern fixtures, abundant lighting, and plush bedding – Multiple food and beverage options - Flexible meeting and event space- State-of-the-art fitness center - Locally inspired designs

Job Summary:

The Sous Chef serves as the operational backbone of the Cibo kitchen, providing direct leadership to kitchen staff and ensuring consistent execution of culinary standards. Reporting to the Executive Chef, this role is responsible for maintaining the quality, efficiency, and culture of the kitchen in a demanding hotel environment.

Supervisory Responsibilities:
  • Participates in the hiring, onboarding, and ongoing training of kitchen and back-of-house staff.
  • Builds and maintains kitchen schedules, assigning roles based on individual skill level and operational needs.
  • Monitors and evaluates work product from kitchen and back-of-house staff, providing real-time coaching and feedback.
  • Assists in day-to-day management of the Cibo culinary team.
Duties/Responsibilities:
  • Oversees all kitchen and back-of-house operations, ensuring food is prepared safely, efficiently, and to specification.
  • Prepares dishes according to Cibo standards, and develops dishes for seasonal and rotation menus.
  • Ensures the kitchen operates in full compliance with applicable health, safety, and sanitation codes at all times.
  • Manages procurement and inventory for Cibo restaurant, maintaining cost targets and minimizing waste.
  • Conducts routine inspection and maintenance of kitchen equipment and utensils, escalating repair or replacement needs as appropriate.
  • Assists in maintaining the kitchen budget and contributes to cost control initiatives.
  • Collaborates with specialty chefs on menu development -- for example, partnering with the pastry team to design dessert offerings that are innovative, appealing, and complementary to the broader menu.
  • Performs other duties as assigned by the Executive Chef or hotel leadership.
Required Skills/Abilities:
  • Demonstrated ability to deliver an excellent culinary and dining experience across a range of service contexts.
  • Strong creative instincts with the ability to contribute meaningfully to menu development and presentation.
  • Clear and effective communicator, both verbally and in writing.
  • Highly organized with strong time management and scheduling capabilities.
  • Proven ability to lead and motivate a team under pressure and across diverse personalities.
  • Comfortable working across departments in a hotel environment.
Education and Experience:
  • Culinary degree, professional certificate, completed apprenticeship, or equivalent experience demonstrating mastery as a skilled cook and kitchen leader.
  • Minimum two years of culinary management experience required.
  • Business or operational experience in a hotel or high-volume restaurant setting preferred.
Physical Requirements:
  • Continuously reach, bend, lift, carry, stoop, and wipe.
  • Prolonged periods standing and preparing and cooking food.
  • Must be able to lift up to 25 pounds at times.
  • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
Cibo Detroit provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. #J-18808-Ljbffr

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