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Temporary Chef Jobs in Davison, MI (NOW HIRING)

Union Joints

Sous Chef

Clarkston, MI

$51K - $69K/yr

... temp tear with an assortment of meats. It's a ritual that starts with a careful rub and ends only ... POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant.

Union Joints

Sous Chef

Clarkston, MI · On-site

$51K - $69K/yr

... temp tear with an assortment of meats. It's a ritual that starts with a careful rub and ends only ... POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant.

Union Joints

Line Cook

Clarkston, MI · On-site

$16 - $20.25/hr

... temp tear with an assortment of meats. It's a ritual that starts with a careful rub and ends only ... chef's knives). NOTE This in no way states or implies that these are the only duties to be ...

Union Joints

Line Cook

Clarkston, MI

$16 - $20.25/hr

... temp tear with an assortment of meats. It's a ritual that starts with a careful rub and ends only ... chef's knives). NOTE This in no way states or implies that these are the only duties to be ...

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Temporary Chef information

See Davison, MI salary details

$9

$22

$40

How much do temporary chef jobs pay per hour?

As of Sep 4, 2026, the average hourly pay for temporary chef in Davison, MI is $22.31, according to ZipRecruiter salary data. Most workers in this role earn between $15.24 and $28.08 per hour, depending on experience, location, and employer.

What is a temporary chef?

A Temporary Chef is a professional cook hired on a short-term basis to fill in for absent staff, handle seasonal demand, or assist during busy periods. They may work in restaurants, hotels, catering companies, or private events. Temporary Chefs must quickly adapt to different kitchens, follow menus or create dishes as needed, and maintain high standards of food preparation. This role offers flexibility and diverse experience but requires strong culinary skills and adaptability.

What types of establishments do temporary chefs typically work in, and how might the work environment vary?

Temporary Chefs can be placed in a variety of settings, including restaurants, hotels, catering companies, corporate cafeterias, and private events. The work environment and team structure may differ significantly, ranging from fast-paced, high-volume kitchens to smaller, boutique operations. As a Temporary Chef, you may need to quickly adapt to different cuisines, kitchen layouts, and levels of staff support. This variety can offer valuable learning experiences and opportunities to expand your skill set in diverse culinary environments. Being adaptable and open to change is key to thriving in these roles.

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

To thrive as a Temporary Chef, you need a strong background in culinary techniques, food safety standards, and menu execution, typically supported by formal culinary training or significant industry experience. Familiarity with commercial kitchen equipment, food handling certifications (such as ServSafe), and systems for inventory management are important. Flexibility, strong organizational skills, and the ability to quickly adapt to new teams and work environments help distinguish top performers. These skills ensure smooth kitchen operations, high-quality food, and seamless integration during short-term assignments.

What are the most commonly searched types of Chef jobs in Davison, MI?

The most popular types of Chef jobs in Davison, MI are:

What cities near Davison, MI are hiring for Temporary Chef jobs?

Cities near Davison, MI with the most Temporary Chef job openings:

Temporary Chef jobs near you
Infographic showing various Temporary Chef job openings in Davison, MI as of August 2026, with employment types broken down into 76% Full Time, 22% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $46,401 per year, or $22.3 per hour.

Sous Chef

Union Joints

Clarkston, MI

$51K - $69K/yr

Full-time

Medical, Retirement, PTO

Re-posted 10 hours ago

Job description

THIS IS BIG-TIME SMALLTOWN BBQ
It begins and ends in the backlot, with a green hickory smoker that’s on a constant low-temp tear with an assortment of meats. It’s a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with. Pork butt. Brisket. Spare ribs. Back ribs. Whole birds and chicken wings alike. And bacon. Lots of bacon. Slow cooked bacon ready to be cut in from thick slabs into magical planks. Thank you pig, for all you do for us.
It is a menu that’s rustic in its delivery and refined in its care. And it’s crafted with hickory on the smoke side and apple and cherry wood on the pizza side. These aren’t conveyor belt byproducts these bear little resemblance to the frozen disks of surplus cheese that have come to pass for pizza today. No, Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into something incredible. No two pies are the same. It’s the kind of oven, the kind of crafted pie, that can take two or three of your favorite toppings and deliver them a thousand different ways.
Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!

POSITION SUMMARY
A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The essential functions include, but are not limited to the following:
• Training new employees on kitchen procedures
• Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
• Acquisition, orientation, training, supervision and development of kitchen staff.
• Monitoring all kitchen equipment and supplies
• Handling customer issues as they arise
• Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
• Documenting any inventory concerns and assisting with counts as assigned
• Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies
• Maintaining sanitation, health, and safety standards in work areas
• Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
• Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
• Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
• Acting as a backup to Front of House Manager, as needed
MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
• 2-4 years restaurant experience preferred
• 2-4 years food preparation experience preferred
• 1+ year management experience preferred
• Ability to handle stress under pressure
• Ability to lead and manage a team
• Basic math and calculation skills
• Work well with others
• Positive attitude
• Current certifications as required by state and local laws
• Understanding of food safety and sanitation rules
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high.
NOTE
This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.

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