111 chef jobs at 64 companies in Detroit, MI
Teppan Chef
Dearborn, Michigan, United States
$16/hr OnsiteFull Time
2+ YOEHigh school diploma or GED required; must pass the chef training program. Previous chef or cook experience is highly desirable.
broilers, ovens, grills, food processors, blenders, fryers, knives
Sous Chef ("Segundo Chef")
Detroit, Michigan, United States
OnsiteFull Time
5+ YOEHigh school diploma or equivalent; 5+ years chef experience; culinary schooling preferred; Chef certification, Safe Server Alcohol & Food Handlers certification required; valid driver's license; CPR/First Aid preferred; knowledge of wine pairing.
Microsoft Office, PMS, PBX, POS
Sous Chef
Ann Arbor, Michigan, United States
$65k-$75k/yr OnsiteFull Time
1+ YOE1+ Mgmt1+ years kitchen management or sous chef leadership in a chef-driven restaurant; strong leadership, organization, communication; ability to stand/walk, lift up to 50 lbs, operate kitchen equipment; evening, weekend, holiday availability.
ovens, grills, fryers, knives, food-preparation equipment
Sous Chef
Oxford, Michigan, United States
OnsiteFull Time
Fine dining experience required; proven leadership, organization, and time management skills; working towards Sous Chef certification or comparable experience.
Sous Chef
Ann Arbor, Michigan, United States
$53k-$58k/yr OnsiteFull Time
3+ YOECulinary arts degree, apprenticeship, or equivalent experience; 3+ years as a chef in a high-volume operation; expertise in culinary techniques, menu development, ordering, budgeting, equipment, and staff supervision.
EXECUTIVE CHEF
Rochester, Michigan, United States
$70k-$80k/yr OnsiteFull Time
3+ YOEA.S. or equivalent experience; 3-5 years progressive culinary/kitchen management; hands-on chef experience; Microsoft Office, Outlook, email, internet; ServSafe certified highly desirable; ability to perform essential functions.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook
Sous Chef
Ann Arbor, Michigan, United States
$65k-$75k/yr OnsiteFull Time
1+ YOE1+ Mgmt1+ years kitchen management or sous chef leadership in high-volume restaurant; strong leadership, organizational, and communication skills; ability to stand/walk extended periods, lift up to 50 lbs, and work evenings, weekends, and holidays.
Chef
Ann Arbor, Michigan, United States
$22/hr OnsiteFull Time
Proven food preparation and cooking experience; ability to read, write, and speak English; knowledge of food safety and sanitation; physical stamina to stand and lift; dependable and team-oriented.
Chef
Ann Arbor, Michigan, United States
$70k-$75k/yr OnsiteFull Time
2+ YOERequires 2+ years of current full-service restaurant kitchen manager experience, age 21 or older, attention to detail, professionalism, and willingness to learn company standards.
Chef
Detroit, Michigan, United States
$20-$23/hr OnsiteFull Time
High school graduate/GED preferred; excellent communication and interpersonal skills; ability to express self in written and oral communication; must work holidays.
Chef
Rochester Hills, Michigan, United States
OnsiteFull Time
2+ YOECulinary school graduate; ServSafe Food Service Manager and Allergen certifications required within 3 months; 2+ years professional kitchen experience; flexible schedule with evening and weekend availability.
Sous Chef (MI, Detroit)
Detroit, Michigan, United States
OnsiteFull Time
Assist and act for the Executive Chef, organize and train staff, manage food and labor costs, create menu items and handle dietary requests.
Campus Executive Chef
Warren, Michigan, United States
$79k-$83k/yr OnsiteFull Time
Previous Executive Chef or comparable high-volume culinary leadership experience; strong high-volume production and batch cooking; inventory management; food safety and HACCP knowledge; ServSafe Manager certification or ability to obtain; open availability including early mornings, evenings, weekends, and events.
Chef de Cuisine
Southfield, Michigan, United States
$67k-$78k/yr OnsiteFull Time
2+ YOERequires two years of chef experience. Candidates should be passionate, creative, collaborative, committed to high-quality products, and interested in continuous learning; ServSafe is preferred.
Executive Sous Chef
Royal Oak, Michigan, United States
$62k-$65k/yr OnsiteFull Time
3+ YOE3-5 years junior sous chef or similar high-volume experience; culinary arts degree preferred; ServSafe or food handling certification preferred; HACCP knowledge; ability to stand extended periods and lift 35 lbs; flexible hours including nights, weekends, holidays.
Sous Chef TAP - MGM Grand Detroit
Detroit, Michigan, United States
OnsiteFull Time
2+ YOETwo years of similar food and beverage, chef, and cooking experience; culinary associate's degree or equivalent preferred; ability to work varied shifts including weekends, holidays, and evenings.
Executive Chef of Restaurants, Little Caesars Arena
Detroit, Michigan, United States
OnsiteFull Time
5+ YOERequires 2+ years as an executive chef and 5 years of culinary experience, with ServSafe and food safety credentials. Culinary education preferred; strong financial, computer, leadership, and scheduling skills required.
Microsoft Office Suite, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, point-of-sale (POS) systems
Executive Chef Partner
Troy, Michigan, United States
OnsiteFull Time
Proven head-of-kitchen experience in high-volume upscale restaurants, culinary and wine knowledge, team development skills, systems/process knowledge, and stable upward career progression.
Executive Chef - Bench - Detroit Metro, MI (1581156)
Detroit, Michigan, United States
$70k-$80k/yr OnsiteFull Time
3+ YOEA.S. or equivalent experience; 3-5 years progressive culinary/kitchen management; hands-on chef experience; computer proficiency with Microsoft Office, Outlook, email, and internet; ServSafe certified highly desirable.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, Email, Internet
Head Chef
Birmingham, Michigan, United States
$75k-$80k/yr OnsiteFull Time
3+ YOE3+ Mgmt3+ years culinary leadership in high-volume scratch kitchen; strong culinary skills; ability to hire, train, and hold staff accountable; scheduling and food cost management; ServSafe Manager certification or willingness to obtain; availability for evenings, weekends, holidays.
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