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Side Chef Jobs in Michigan (NOW HIRING)

Detroit Foundation Hotel

Sous Chef

Detroit, MI

$49K - $66K/yr

You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more. THE ROLE The Sous Chef reports to and works ...

APARIUM HOTEL GROUP

Sous Chef

Detroit, MI · On-site

$49K - $66K/yr

You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more. THE ROLE The Sous Chef reports to and works ...

Creative Dining Services

Chef Manager

East Lansing, MI · On-site

$55K - $65K/yr

Working under the direction of the Food Service Director , the Chef Manager helps lead the culinary side of the operation while supporting the broader dining services team, client expectations ...

Union Joints

Sous Chef

Clarkston, MI · On-site

$51K - $69K/yr

And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side. These ... POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant.

Union Joints

Sous Chef

Clarkston, MI

$51K - $69K/yr

And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side. These ... POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant.

Echelon Kitchen and Bar

Dishwasher

Ann Arbor, MI

$12.75 - $16.50/hr

... side work when there is a need and/or when available. * Performs all other duties as assigned * Checks out with Chef Team before clocking out QUALIFICATIONS: To perform this job successfully, an ...

California Pizza Kitchen

Pizza Cook

Ann Arbor, MI · On-site

If so, then being a Pizza Chef at CPK may be for you! Our team members bring California creativity ... They maintain the proper temperature of equipment and perform station opening/closing and side work ...

California Pizza Kitchen

Pizza Cook

Troy, MI

If so, then being a Pizza Chef at CPK may be for you! Our team members bring California creativity ... They maintain the proper temperature of equipment and perform station opening/closing and side work ...

California Pizza Kitchen

Pizza Cook

Ann Arbor, MI · On-site

If so, then being a Pizza Chef at CPK may be for you! Our team members bring California creativity ... They maintain the proper temperature of equipment and perform station opening/closing and side work ...

California Pizza Kitchen

Pizza Cook

Somerset, MI · On-site

If so, then being a Pizza Chef at CPK may be for you! Our team members bring California creativity ... They maintain the proper temperature of equipment and perform station opening/closing and side work ...

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All JobsSide Chef JobsSide Chef Jobs in Michigan

Side Chef information

See Michigan salary details

$8

$20

$36

How much do side chef jobs pay per hour?

As of Jul 6, 2026, the average hourly pay for side chef in Michigan is $20.16, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $24.23 per hour, depending on experience, location, and employer.

What are side chefs and what do they do?

A side chef, often referred to as a sous chef, is the second-in-command in a professional kitchen. They assist the head chef in managing kitchen operations, supervising other staff, and ensuring that dishes are prepared to high standards. Side chefs are responsible for tasks like preparing ingredients, overseeing cooking stations, and helping with menu planning. Their role is essential for maintaining kitchen efficiency and food quality.

What are the key skills and qualifications needed to thrive as a Side Chef, and why are they important?

To thrive as a Side Chef, you need a solid understanding of culinary techniques, food safety, and kitchen operations, often gained through culinary school or relevant kitchen experience. Familiarity with commercial kitchen equipment, recipe management software, and safe food handling certifications is commonly required. Strong teamwork, time management, and communication skills help Side Chefs excel in fast-paced kitchen environments. These abilities ensure efficient food preparation, maintain high standards of quality and safety, and support overall kitchen success.

What are some common challenges a Side Chef faces when supporting the Head Chef in a busy kitchen?

As a Side Chef, one of the most common challenges is managing multiple tasks simultaneously, such as prepping ingredients, ensuring food quality, and assisting with plating, all while maintaining clear communication with the Head Chef and other team members. The fast-paced environment requires strong organizational skills and the ability to quickly adapt to changing priorities or sudden high-volume orders. Additionally, Side Chefs are often responsible for stepping in during absences or rush periods, which demands flexibility and a strong understanding of kitchen operations. Developing efficient workflows and fostering positive teamwork are key to overcoming these challenges.

What is the difference between Side Chef vs Line Cook?

AspectSide ChefLine Cook
CredentialsFood safety certification, culinary trainingFood safety certification, culinary training
Work EnvironmentAssists main kitchen staff, supports prep and platingPrepares dishes on the line during service
Employer & Industry UsageRestaurants, catering, hotelsRestaurants, hotels, catering
Common Search & ComparisonYesYes

The main difference between a Side Chef and a Line Cook is that a Side Chef typically supports the kitchen team by assisting with prep, plating, and other tasks, while a Line Cook focuses on preparing dishes during service on the kitchen line. Both roles require culinary skills and certifications, but the Side Chef often has a broader support role, whereas the Line Cook is more directly involved in cooking during busy hours.

What are popular job titles related to Side Chef jobs in Michigan? For Side Chef jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Side Chef jobs in Michigan look for? The top searched job categories for Side Chef jobs in Michigan are:
Side Chef jobs near you

Sous Chef

Detroit Foundation Hotel

Detroit, MI

$49K - $66K/yr

Full-time

Medical, Retirement, PTO

Posted 8 days ago

Job description

SOUS CHEF POSITION PROFILE
Reports to: Executive Chef, position is exempt
YOUR BENEFITS
  • Paid time off for vacation, sick and to volunteer in your community
  • Strong sense of belonging through diversity, equity, and inclusion
  • Discounted F amp;B when you and your guests dine in
  • Greatly discounted room rates for you and your out of town guests
  • Medical benefit premiums (based on eligibility)
  • Discounted pet insurance available through ASPCA to care for your best friend
  • 401k participation available to grow your nest egg
  • Access to the Employee Assistance Program to help balance your life and well being
WHO WE ARE
Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve.
The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience.
The hotel is managed by Aparium, which was founded in 2011, driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing disparate forces together in bustling, smaller markets.
Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.
WHO YOU ARE
Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, “behind” and “hot” in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more.
THE ROLE
The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them.
At Foundation, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”.
WHAT YOU WILL DO
  • Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality
  • Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
  • Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
  • Demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
  • Understanding of operational metrics (KPI’s and P amp;L’s), demonstrating critical thinking skills by connecting those with operational observations
  • Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
  • Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department’s key priorities
  • Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
  • Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
  • Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
  • Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.
HOW YOU LEAD
  • Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
  • Collaborate effectively with all hotel departments including Sales, Banquets amp; Catering, Food amp; Beverage, and Hotel Operations to provide an exemplary guest experience
  • Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
  • Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
  • Demonstrates the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skill-set
WHAT YOU WILL NEED
  • Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
  • Passion for culinary arts, experience in a wide range of cuisines
  • Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
  • Adaptable interpersonal communication skills to address all employee levels of the hotel
  • Proficiency of the English language in reading, writing and verbal communication
  • Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
  • Ability to work in a fast-paced environment for extended periods of time to meet high volume business
  • Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
  • Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
  • Ability to stand or walk for prolonged periods to cook required menu items
  • Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Aparium is an E-Verify employer.

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