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Task Force Executive Chef Jobs in Michigan (NOW HIRING)

Dividend Restaurant Group

Executive Chef

Bloomfield, MI · On-site

$69K - $95K/yr

Perform administrative and reporting tasks related to cost control. * Meet company's expected ... Five or more year's kitchen management experience as an Executive or Sous Chef. * College or ...

Charlestowne Hotels

Executive Chef

Midland, MI · On-site

$56K - $77K/yr

Minimum of three years of prior experience as an Executive Chef in a hotel, resort, or comparable ... Most tasks are performed in a team environment with the employee acting as a team leader. There is ...

Charlestowne Hotels

Executive Chef

Midland, MI · On-site

$56K - $77K/yr

Minimum of three years of prior experience as an Executive Chef in a hotel, resort, or comparable ... Most tasks are performed in a team environment with the employee acting as a team leader. There is ...

The H Hotel

Executive Chef

Midland, MI · On-site

$56K - $77K/yr

Minimum of three years of prior experience as an Executive Chef in a hotel, resort, or comparable ... Most tasks are performed in a team environment with the employee acting as a team leader. There is ...

THE ELIA GROUP LLC

Executive Sous Chef

Detroit, MI

$68K - $74K/yr

The Executive Sous Chef will support the Executive Chef in overseeing kitchen operations, ensuring ... Coordination for tasks like food preparation, arranging dishes, and managing multiple kitchen ...

Vicinia Gardens

sous chef

Fenton, MI

$19 - $23/hr

The Sous Chef will assist the Executive Chef in managing kitchen operations, ensuring high-quality ... Ability to work well under pressure and manage multiple tasks simultaneously. * Creativity and ...

Continental Services

Sous Chef

Auburn Hills, MI · On-site

Culinary Execution & Support * Assist the Executive Chef in menu development, recipe testing, and ... Ability to lift up-to 50 lbs. and perform physical kitchen tasks safely. Savor the Benefits: We ...

Compass Group

HEALTHCARE EXECUTIVE CHEF II

Detroit, MI · On-site

$70K - $97K/yr

Job Summary Working as the Healthcare Executive Chef, you will be responsible for overseeing ... tasks, or requirements associated with this position. While this is intended to be an accurate ...

Compass Group

HEALTHCARE EXECUTIVE CHEF II

Detroit, MI · On-site

$70K - $97K/yr

Job Summary Working as the Healthcare Executive Chef, you will be responsible for overseeing ... tasks, or requirements associated with this position. While this is intended to be an accurate ...

Marriott International

Executive Chef

Detroit, MI · On-site

$127K - $164K/yr

Exhibits culinary talents by personally performing tasks while leading the staff and managing all ... Additional Responsibilities • Provides information to executive teams, managers and supervisors ...

Marriott

Executive Chef

Detroit, MI · On-site

$70K - $97K/yr

Exhibits culinary talents by personally performing tasks while leading the staff and managing all ... Interacts with the Banquet Chef and Catering department on training regarding food knowledge and ...

Marriott

Executive Chef

Detroit, MI · On-site

$70K - $97K/yr

Exhibits culinary talents by personally performing tasks while leading the staff and managing all ... Interacts with the Banquet Chef and Catering department on training regarding food knowledge and ...

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All JobsTask Force Chef JobsTask Force Executive Chef JobsTask Force Executive Chef Jobs in Michigan

Task Force Executive Chef information

See Michigan salary details

$34.9K

$75.7K

$113.3K

How much do task force executive chef jobs pay per year?

As of Aug 13, 2026, the average yearly pay for task force executive chef in Michigan is $75,730.00, according to ZipRecruiter salary data. Most workers in this role earn between $62,300.00 and $85,900.00 per year, depending on experience, location, and employer.

What is a Task Force Executive Chef?

A Task Force Executive Chef is a highly experienced culinary professional who temporarily joins a hotel, resort, or restaurant to provide leadership, maintain operational standards, and support the kitchen team during transitions, openings, or staff shortages. They ensure consistency in food quality, cost control, and kitchen efficiency while training and mentoring the staff. This role requires adaptability, strong leadership skills, and the ability to quickly assess and improve kitchen operations.

What does a typical assignment look like for a Task Force Executive Chef, and how long do they usually last?

A typical assignment for a Task Force Executive Chef involves stepping into a property—such as a hotel, resort, or restaurant—to provide leadership during transitions, staff shortages, new openings, or periods of restructuring. Assignments can range from a few weeks to several months, depending on the organization's needs and the complexity of the situation. During this time, you may oversee menu execution, implement operational standards, mentor kitchen staff, and help stabilize daily operations. This role offers exposure to a variety of properties and management styles, making it an excellent opportunity to broaden your professional experience and network within the hospitality industry.

What are the key skills and qualifications needed to thrive as a Task Force Executive Chef?

To thrive as a Task Force Executive Chef, you need advanced culinary expertise, multi-property experience, and a proven record in kitchen management, usually complemented by a culinary degree or equivalent professional background. Familiarity with menu engineering, inventory management systems, and food safety certifications like ServSafe are commonly required. Leadership, problem-solving, and adaptability are standout soft skills for navigating varied team dynamics and operational challenges. These competencies are crucial for ensuring high standards and seamless operations during temporary assignments or critical transitions across different hospitality venues.

What are popular job titles related to Task Force Executive Chef jobs in Michigan?

For Task Force Executive Chef jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Task Force Executive Chef jobs in Michigan look for?

The top searched job categories for Task Force Executive Chef jobs in Michigan are:

What cities in Michigan are hiring for Task Force Executive Chef jobs?

Cities in Michigan with the most Task Force Executive Chef job openings:

Task Force Executive Chef jobs near you
Infographic showing various Task Force Executive Chef job openings in Michigan as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $75,730 per year, or $36.4 per hour.

Executive Chef

Dividend Restaurant Group

Bloomfield, MI • On-site

$69K - $95K/yr

Full-time

Re-posted 2 days ago

Job description

About the Organization
OVERVIEW
ABOUT DIVIDEND RESTAURANT GROUP
Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders.
Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways.
Description
Position Summary
Executes Eddie Merlot's mission and vision by leading and directing a safe and profitable kitchen operation. Ensures the delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assumes accountability for leadership, staffing, daily food production and safety and sanitation. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Is responsible and accountable for delivering expected financial results while maintaining brand integrity. Participates in succession planning and brand growth through the development of Sous Chef and staff through the use of approved Eddie Merlot's training materials, systems, processes and procedures. Is an active member of the restaurant leadership team and partners with Chefs throughout the brand to deliver brand excellence.
Role and Responsibilities
  • Lead, direct, coach and teach the Sous Chef and the kitchen and food production team.
  • Recruit, hire, and ensure proper training of team members, using approved company training materials and certified coaches.
  • Communicate job expectations and standards, review job performance, coach and hold team members accountable. Ensure ongoing team member training, skill development and succession planning.
  • Prepare/review daily production list ensuring it reflects PMIX, recent sales trends and Private Dining events.
  • Conduct daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards.
  • Direct the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards.
  • Ensure that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized.
  • Deliver expected financial results while maintaining brand integrity.
  • Assist in the preparation of your locations annual Back of the House budget for food, equipment, supplies, and labor.
  • Financial Accountability - Monitor sales, food and labor cost, and related financial data on a regular basis.
  • Perform administrative and reporting tasks related to cost control.
  • Meet company's expected deadlines, timelines and due dates for all administrative tasks.
  • Partner with other chefs and corporate leaders to monitor products, develop new recipes, and find innovative approaches to improving recipes and menu.
  • Maintain positive vendor relationships.
  • Place food and supply orders.
  • Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices promptly and as directed by accounting.
  • Create work schedules and manage staffing levels within budgeted labor cost.
  • Ensure all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation.
  • Develop specific and measureable succession paths and plans for Sous Chef and identified team members.
  • Attend weekly manager meetings providing pertinent information relating to food cost, food quality, new team members and upcoming promos and events.
  • Enhance dining experience via tableside visits and teamwork with dining room staff. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and ensure all team members understand Eddie Merlot's objectives for exceptional food quality and hospitality.
  • Work with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events.
  • Facilitate daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information.
  • Create a cohesive team within the kitchen,
  • Maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH.
  • Perform all related duties and projects as assigned.

Position Requirements
Qualifications and Requirements
  • Five or more year's kitchen management experience as an Executive or Sous Chef.
  • College or culinary training and extensive cooking and production experience.
  • Demonstrated skills in leadership, team development and team retention.
  • Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment.
  • Strong written and verbal communication skills.
  • Proven time management and organizational skills.
  • Understanding of proper use and maintenance of major kitchen equipment, including: stoves, refrigeration, slicers, knives, and dish machine.
  • Proven ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems.
  • Experience hiring, training, and developing BOH team members.
  • ServSafe Certification or equivalent. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety.
  • Familiar with Microsoft word products, e-mail, & restaurant computer software. Basic math and business reporting skills.
  • Fluent English required. Working knowledge of Spanish preferred.

Working Conditions/Physical Demands
  • Able to stand for 8 or more hours at a time.
  • Able to lift and carry up to 50 pounds.
  • Able to work an average of 55 to 60 hours per week (according to business demand)
  • Typically works five days per week, but occasionally works six days per week.
  • Must be available to work days, evenings, weekends, and holidays as needed and required.
  • Available to travel for meetings and related business activities as needed.

Salary Range
Position
Executive Chef - EM
Division
Eddie Merlot's
Exempt/Non-Exempt
Exempt
EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
This position is currently accepting applications.
Dividend Restaurant Group logo

About Dividend Restaurant Group

Sourced by ZipRecruiter

Dividend Restaurant Group(DRG) is a renowned name in the hospitality and restaurant industry, headquartered in Denver, CO, US. The company owns and operates a suite of premier dining establishments that offer a diverse culinary experience ranging from casual dining places to upscale restaurant destinations. It was established with the vision of creating dining experiences that bring people together, contribute positively to the communities they serve, and provide a place for guests to unwind, indulge, and discover culinary delights. DRG's core mission is to serve excellent food and beverages in an atmosphere of warmth, friendliness, and fun, upholding the highest standards of quality and service.

Industry

Restaurants

Company size

501 - 1,000 Employees

Headquarters location

Denver, CO, US

Year founded

2001

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