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Vp Culinary Jobs in Michigan (NOW HIRING)

Nexdine Hospitality

General Manager

Saginaw, MI · On-site

$90K/yr

Various Employee Perks and Rewards General Manager Summary The General Manager reports to the Resident Vice President and is responsible for managing the daily operations of the unit (culinary ...

Nexdine Hospitality

General Manager

Saginaw, MI · On-site

$90K/yr

Various Employee Perks and Rewards General Manager Summary The General Manager reports to the Resident Vice President and is responsible for managing the daily operations of the unit (culinary ...

Hollywood Casino at Greektown

Executive Chef

Detroit, MI

$70K - $97K/yr

Assists Director/VP with the implementation and updating of the Food and Beverage inventory Control ... A./B.S.) in culinary or related field; five years of related experience and/or training, or ...

Hollywood Casino at Greektown

Executive Chef

Detroit, MI

$70K - $97K/yr

Assists Director/VP with the implementation and updating of the Food and Beverage inventory Control ... A./B.S.) in culinary or related field; five years of related experience and/or training, or ...

Hollywood Casino at Greektown

Executive Chef

Detroit, MI · On-site

$110K/yr

Assists Director/VP with the implementation and updating of the Food and Beverage inventory Control ... A./B.S.) in culinary or related field; five years of related experience and/or training, or ...

Hollywood Casino at Greektown

Executive Chef

Detroit, MI · On-site

$110K/yr

Assists Director/VP with the implementation and updating of the Food and Beverage inventory Control ... A./B.S.) in culinary or related field; five years of related experience and/or training, or ...

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All JobsVp Culinary JobsVp Culinary Jobs in Michigan

Vp Culinary information

See Michigan salary details

$37.9K

$137.3K

$241.9K

How much do vp culinary jobs pay per year?

As of Aug 23, 2026, the average yearly pay for vp culinary in Michigan is $137,304.00, according to ZipRecruiter salary data. Most workers in this role earn between $100,200.00 and $165,600.00 per year, depending on experience, location, and employer.

What is a VP Culinary?

A VP Culinary is a senior executive responsible for overseeing a company's culinary operations, including menu development, food quality, kitchen efficiency, and innovation. They collaborate with chefs, suppliers, and business leaders to maintain consistency and profitability while driving culinary excellence. This role often involves strategic planning, budget management, and ensuring compliance with food safety standards. VPs of Culinary work in restaurant groups, hospitality chains, or food service organizations to enhance the dining experience and align culinary strategies with business goals.

What are the typical challenges a VP Culinary faces in overseeing multiple locations or concepts?

A VP Culinary often manages diverse culinary teams and concepts across multiple locations, which requires balancing consistency in quality with local needs and preferences. One common challenge is implementing standardized processes and menus while allowing room for creativity and regional differentiation. The role also involves overseeing food costs, supply chain logistics, and responding proactively to operational issues at various sites. Success in this position depends on strong collaboration with executive leadership, operations, and marketing teams to drive both innovation and efficiency across the organization.

What are the key skills and qualifications needed to thrive in the VP Culinary position, and why are they important?

To thrive as a VP Culinary, you need extensive culinary expertise, leadership experience, and a strong background in managing multi-unit foodservice operations, often supported by a degree in culinary arts, hospitality, or a related field. Familiarity with cost control systems, menu engineering software, and industry certifications like ServSafe or HACCP are commonly required. Exceptional communication, strategic thinking, and the ability to inspire and develop large, diverse teams set outstanding candidates apart. These skills are crucial to drive innovation, maintain quality standards, and ensure profitability across culinary operations.

What does a VP of culinary do?

A VP of culinary oversees the culinary operations of an organization, developing menus, managing kitchen staff, ensuring food quality and safety standards, and aligning culinary strategies with business goals. They often work closely with executive teams, require strong leadership skills, and may hold certifications such as ServSafe or culinary degrees. The role involves strategic planning, budgeting, and maintaining high standards across multiple locations or outlets.

What are the most commonly searched types of Culinary jobs in Michigan?

The most popular types of Culinary jobs in Michigan are:

What are popular job titles related to Vp Culinary jobs in Michigan?

For Vp Culinary jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Vp Culinary jobs in Michigan look for?

The top searched job categories for Vp Culinary jobs in Michigan are:

What cities in Michigan are hiring for Vp Culinary jobs?

Cities in Michigan with the most Vp Culinary job openings:

Vp Culinary jobs near you
Infographic showing various Vp Culinary 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 $137,304 per year, or $66 per hour.

Senior Vice President, Dining & Hospitality Operations

Continental Services

Troy, MI

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 25 days ago

Job description

Description
A Taste of Who We Are:

Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry’s source for food service news and trends.

Our Mission
Delight our guest. Every meal. Every day.
Our Core Values
Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time.
Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences. 
Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way. 
Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services.

The Experience You’ll Create:
The Senior Vice President (SVP) of Dining & Hospitality Operations will lead and oversee all aspects of high-volume dining & hospitality services across multiple divisions, ensuring operational excellence, financial performance, and an exceptional guest experience. This executive will manage diverse offerings ranging from luxury off-premise catering to employee dining programs and large-scale sports and entertainment venues. The SVP serves as a key member of the leadership team, accountable for translating company strategy and core values into operational plans, talent decisions, and day-to-day standards across a complex, high-growth organization.
 Key Responsibilities

Strategic Leadership:
  • Build and execute a multi-year dining & hospitality operations strategy aligned with Continental’s growth, margin, and brand objectives, including stewardship of revenue targets exceeding $200M annually.
  • Identify and lead expansion opportunities (new venues, service lines, or markets), partnering with Sales, Culinary, and Finance to evaluate business cases and operational readiness.
  • Translate the company’s core values into clear operating principles, service standards, and leadership expectations, and hold division leaders accountable for living them in daily decisions and behaviors.
  • Drive innovation in hospitality services to meet evolving client and guest expectations.
Operational Oversight:
  • Lead multiple divisions with varied offerings, including luxury catering, corporate campus dining, and large-scale event operations.
  • Establish, monitor, and continuously improve KPIs (e.g., labor efficiency, guest satisfaction, retention, safety, quality scores) to drive world-class operational performance.
  • Lead large-scale operational initiatives such as new venue openings, service model redesigns, technology implementations, and process standardization across locations.
Financial Management:
  • Own the P&L for dining & hospitality operations, including budgeting, forecasting, pricing strategy, and margin improvement plans across all divisions.
  • Implement disciplined cost- and labor-management practices that protect premium service standards while achieving financial targets.
  • Partner with Finance to analyze trends, identify risk and opportunity areas, and course-correct quickly to ensure delivery of annual and long-range plans.
Team Development:
  • Lead, coach, and develop a high-performing team of VPs and senior operators, building a strong bench for future growth and succession.
  • Create a culture of accountability, collaboration, and continuous improvement that reflects Continental’s core values and shows up consistently across all levels and locations.
Client & Guest Experience:
  • Serve as executive sponsor and trusted advisor for key client relationships, joining critical meetings, business reviews, and sales pursuits as needed.
  • Ensure guest and client feedback is captured, analyzed, and turned into actionable improvements, closing the loop with visible changes.
  • Champion initiatives that enhance the overall guest experience across diverse environments.

Ingredients for Thriving:
  • Minimum 15 years of progressive leadership in high-volume, multi-unit food and beverage or hospitality operations, including at least 5 years at the Vice President level (or equivalent).
  • Proven success leading diverse business lines such as luxury off-premise catering, corporate campus dining, employee dining, and sports/entertainment venues, ideally within a portfolio exceeding $100M in annual revenue.
  • Demonstrated experience owning a multi-division P&L, driving margin expansion, and delivering on revenue, profitability, and quality targets simultaneously.
  • Track record of building and leading senior teams across geographically dispersed locations, including succession planning and leadership development.
  • Strong financial and analytical acumen, with the ability to interpret complex data and make timely, fact-based decisions.
  • Exceptional leadership, communication, and relationship-building skills, with executive presence and comfort interfacing with C-suite clients.
  • Experience leading operational transformation or large-scale change (e.g., restructuring, technology rollouts, new concepts or venues).
  • Ability to balance operational efficiency, safety, and compliance with premium, people-first guest and team member experiences.
Location(s) & Logistics:
  • Hybrid, with travel. This role will be based in Troy, MI with the expectation of 15% travel to locations outside of Michigan. There will also be local commuting to locations within Southeast Michigan as needed. Candidate must live in or be willing to relocate to the Troy, MI area. 


Savor the Benefits:
We offer a range of benefits for eligibles team members, including:
  • Health Coverage – Medical, Dental and Vision
  • Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness
  • 401(k)
  • Paid Time Off
  • Wellness Programs
  • Additional Perks
To see a summary of current benefits, please visit https://www.continentalserves.com/work-at-continental/#benefits.
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