46 executive chef jobs at 25 companies in Howell, MI
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Executive Chef
Oxford, Michigan, United States
OnsiteFull Time
4+ YOE4+ MgmtBachelor's or culinary degree, Certified Executive Chef preferred, 4+ years culinary management experience, upscale dining background, Microsoft Office proficiency, menu development and financial management skills.
Microsoft Office
5d
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Executive Chef
Novi, Michigan, United States
$75k/yr OnsiteFull Time
3+ YOEMinimum 3 years of Executive Chef experience required; fine dining preferred. Requires knowledge of à la carte and catering trends, sanitation, food cost controls, presentation, PC software, and POS systems.
Microsoft Word, Microsoft Excel, Microsoft Outlook, Microsoft PowerPoint, POS systems
2mo
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Executive Chef
Detroit, Michigan, United States
$95k-$100k/hr OnsiteFull Time
Proven executive chef experience, leadership and team development, menu planning, budgeting/financial management, payroll/scheduling, MS Office and POS familiarity, strong communication, ability to lift up to 40 lbs., bachelor's degree or equivalent.
Microsoft Office, restaurant management software, POS
3mo
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Executive Chef (MI, Detroit)
Detroit, Michigan, United States
OnsiteFull Time
Executive Chef with leadership of kitchen staff; oversees menu execution, budgeting, and food costs.
1mo
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Executive Chef
Hillsdale or Ave Maria or Henderson or Jacksonville or Amityville
$70k-$95k/yr OnsiteFull Time
3+ YOE3+ Mgmt3+ years supervisory chef experience in high-volume, institutional or multi-outlet settings; strong communication, management, menu implementation and catering skills; culinary degree strongly preferred.
2w
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Sr. Executive Chef
Ann Arbor, Michigan, United States
$68k-$79k/yr OnsiteFull Time
7+ YOECulinary arts degree or apprenticeship, 7+ years of progressive high-volume chef experience, culinary technique and menu expertise, staff supervision, budget and ordering knowledge; ServSafe and CEC certification required.
Internet, Microsoft Word, Microsoft Excel, email
1mo
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Executive Chef, Little Caesars Arena
Detroit, Michigan, United States
OnsiteFull Time
10+ YOE3+ MgmtMinimum 10 years culinary experience with 3+ years as an Executive Chef; ServSafe and Food Safety Handler required; strong financial and computer skills; ability to lead teams and work a flexible schedule.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, POS
2mo
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EXECUTIVE CHEF, BENCH
Dearborn or Detroit
FieldFull Time
3+ YOE3+ years progressive culinary or kitchen management experience preferred; hands-on chef and institutional foodservice experience required; ServSafe desirable; proficiency with Microsoft Word, Excel, PowerPoint, Outlook; strong sanitation, food cost control, production, and training skills.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook
1mo
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Executive Chef, Little Caesars Arena
Detroit, Michigan, United States
$150k/yr OnsiteFull Time
10+ YOEMinimum 3 years as an Executive Chef and 10 years culinary experience; ServSafe and Food Safety Handler required; strong financial/P&L and Microsoft Office skills; ability to work a flexible schedule and lead teams.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Outlook, Point-of-sale (POS) systems
3mo
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Executive Sous Chef
Ann Arbor, Michigan, United States
$75k-$85k/yr OnsiteFull Time
3+ YOE3+ years kitchen management or sous chef leadership in high-volume restaurant; strong leadership; organized systems and excellent communication.
3w
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Executive Chef Partner
Troy, Michigan, United States
OnsiteFull Time
Proven head-kitchen experience in high-volume upscale restaurants, culinary leadership, food safety and sanitation knowledge, menu execution, profitability focus, wine knowledge, and team development.
1mo
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Executive Chef
Detroit, Michigan, United States
OnsiteFull Time
Culinary leadership with menu development, team management, cost control, Microsoft Excel/Word proficiency, strong communication, and ability to work varying shifts including evenings, weekends, and holidays.
Microsoft Excel, Microsoft Word
1w
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Executive Chef
Bloomfield Hills, Michigan, United States
OnsiteFull Time
Develops menus, manages kitchen operations, purchases supplies, maintains health standards, and hires, trains, and supervises kitchen staff.
3d
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Executive Chef
Rochester Hills, Michigan, United States
$65k-$68k/yr OnsiteFull Time
5+ YOEBachelor's degree in culinary or hospitality preferred, or equivalent experience; 5+ years culinary experience; management experience preferred; advanced food preparation, communication, training, and computer skills.
3mo
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Executive Chef
Detroit, Michigan, United States
OnsiteFull Time
Lead culinary operations with P&L oversight, menu development, staffing, and sanitation in a high-volume restaurant.
2mo
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Executive Chef
White Lake, Michigan, United States
OnsiteFull Time
4+ YOE4+ Mgmt4+ years progressive culinary leadership in full-service restaurants; strong technical culinary skills, menu development, food and labor cost management; ServSafe preferred; flexible availability including nights/weekends/holidays; ability to stand long and lift 50 lbs.
Bucketlist Rewards
1mo
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Executive Chef
Detroit, Michigan, United States
$124k-$164k/yr OnsiteFull Time
4+ YOEHigh school diploma or GED with 6 years culinary experience, or 2-year culinary/hotel degree with 4 years experience; proven kitchen leadership, menu development, food-safety compliance, budgeting, and staff management.
3w
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Executive Chef Partner
Troy, Michigan, United States
OnsiteFull Time
Proven leadership of kitchen operations in high-volume upscale restaurants, strong culinary and wine knowledge, team development, food safety and sanitation expertise.
6d
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Executive Chef - Healthcare
Farmington Hills, Michigan, United States
OnsiteFull Time
2+ YOEHigh school diploma required; culinary or related bachelor's degree preferred. Requires 2–5 years coordinating food service operations, team leadership, communication, confidentiality, and basic office equipment skills.
1mo
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Executive Sous Chef- Lansing Center
Lansing, Michigan, United States
HybridFull Time
3+ YOE3+ years as an executive sous chef or similar in high-volume food service; culinary degree/certification or ACF apprenticeship preferred; strong managerial, financial analysis, and sanitation knowledge; Microsoft Office proficiency.
Microsoft Word, Microsoft Excel, Microsoft PowerPoint
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