Chef Jobs in Michigan
Chef jobs in Michigan are steady and active, concentrated in the state's hotel and resort sector, casino hospitality operations, healthcare food service, and independent restaurant scene, with openings at every level from prep cook moving into a first chef role through executive chef overseeing full culinary programs. Detroit, Grand Rapids, and Traverse City account for the largest share of listings, anchored by employers like MGM Grand Detroit, Marriott hotels, and Corewell Health. The most in-demand specialties are banquet and catering, farm-to-table fine dining reflecting Michigan's agricultural identity, and institutional culinary leadership. Find a role that fits below and apply directly.
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INTRODUCTION
With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within RH Hospitality, you will collaborate cross-functionally to enhance the success of our business and reinforce our culture.
YOUR RESPONSIBILITIES
- Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH’s Culinary standards and support their professional growth
- Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH’s vision
- Own and drive RH’s Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success
- Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives
- Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences
- Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth
- Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence
- Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence
OUR REQUIREMENTS
- 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant
- Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning
- Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication
- Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards
- Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership
OUR PHYSICAL REQUIREMENTS
- Frequently lift and move up to 55 lbs using appropriate equipment and techniques
- Comfortable standing and walking for extended periods
- Commitment to proper safety and sanitation practices in a commercial kitchen environment
INTRODUCTION
With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within RH Hospitality, you will collaborate cross-functionally to enhance the success of our business and reinforce our culture.
YOUR RESPONSIBILITIES
- Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH’s Culinary standards and support their professional growth
- Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH’s vision
- Own and drive RH’s Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success
- Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives
- Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences
- Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth
- Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence
- Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence
OUR REQUIREMENTS
- 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant
- Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning
- Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication
- Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards
- Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership
OUR PHYSICAL REQUIREMENTS
- Frequently lift and move up to 55 lbs using appropriate equipment and techniques
- Comfortable standing and walking for extended periods
- Commitment to proper safety and sanitation practices in a commercial kitchen environment
See All 49 Chef Jobs in Michigan
Find roles in Michigan that match your experience and apply in just a few clicks.
Find Chef JobsChef Jobs by City in Michigan
Where Michigan roles are concentrated, by current openings.
Chef Job Market in Michigan
A snapshot from current Michigan openings, updated as new roles post.
Who's Hiring
- Aramark7
- RH4
- Boyne Mountain Resort3
- COSM2
- Taher2
Top Industries Hiring
- Food & Beverage12
- Hospitality & Tourism7
- Healthcare & Medical Services6
- Education5
- Retail4
What Michigan Employers Look For
The qualifications that appear most often in chef jobs across Michigan.
- ServSafe Food Manager Certification required or obtainable within 90 days of hire
- Culinary degree or equivalent apprenticeship training from an accredited program preferred
- Demonstrated experience managing kitchen staff and coordinating high-volume service
- Proficiency in menu development, cost control, and food inventory management
- Knowledge of Michigan Department of Agriculture and Rural Development food safety standards
- Ability to work flexible schedules including nights, weekends, and Michigan seasonal peak periods
Chef Jobs in Michigan: Frequently Asked Questions
How do you become a chef in Michigan?
Michigan does not require a state-issued chef license, but all food service workers handling food must hold a valid Food Handler certification, and most employers require a ServSafe Food Manager Certification recognized by the Michigan Department of Agriculture and Rural Development. Most working chefs complete a culinary arts program at institutions like Schoolcraft College or Grand Rapids Community College, or enter through a formal apprenticeship, then advance through kitchen roles building demonstrated expertise.
How much do chefs make in Michigan?
Chefs in Michigan earn a median of about $60,070 a year, based on May 2025 Bureau of Labor Statistics wage data, ranging from around $42,170 for the lowest 10% to over $82,000 for the top 10%. Pay rises with experience, specialty, and employer.
Which companies hire chefs in Michigan?
Employers hiring chefs in Michigan right now include Aramark, RH, and Boyne Mountain Resort, based on current listings on Migrate Mate as of June 2026. Michigan's casino resorts, large healthcare systems, and hotel groups tend to post the most consistent volume of chef openings throughout the year.
Which Michigan cities have the most chef jobs?
Detroit, Grand Rapids, and Ann Arbor account for the most chef openings in Michigan. Detroit leads because of its dense concentration of casino resorts, hotel groups, and a growing independent dining scene, while Grand Rapids draws volume from its expanding hospitality corridor and healthcare campuses, and Traverse City generates consistent openings tied to its resort and agritourism economy that peaks strongly in warmer months.
Are there remote chef jobs in Michigan?
Yes, but they're rare. Culinary work is fundamentally hands-on and kitchen-based, so fully remote positions are uncommon. About 0% of chef openings tied to Michigan are remote or hybrid as of June 2026, and those roles are almost exclusively in culinary consulting, menu development contracting, or corporate food program management rather than working kitchen positions.
How can I get hired as a chef in Michigan with little or no experience?
The most realistic entry path is securing a prep cook or line cook position at a hotel, casino, or healthcare dining operation, which are Michigan's most active entry-level hirers. Large employers like Corewell Health and MGM Grand Detroit regularly bring on entry-level kitchen staff and develop them internally. Completing a culinary program at Schoolcraft College or Macomb Community College strengthens any application, and holding a ServSafe certification before applying gives candidates a concrete edge over those who have not yet earned it.
Where can I find and apply to chef jobs in Michigan?
You can find and apply to chef jobs in Michigan on Migrate Mate, which lists current openings from employers actively hiring in the state. Search the listings to find roles that match your experience level and preferred location, then apply directly to the ones that fit.
See All 49 Chef Jobs in Michigan
Find roles in Michigan that match your experience and apply in just a few clicks.
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