$17.13 per hour
Customer Service Representative Pay Range: $17.13 - $17.13 Job Description JPC LLC is a Franchise with Domino's Pizza looking to provide opportunity to new team members who are looking for the FUN job, develop skills and…
Hospitality & Food · Detroit, MI
Chef jobs in Detroit, MI
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
712
Open roles today
$17–$49/hr
Typical pay range
$56k
Median, full-time
3
Fresh in this list
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01
Open chef roles
11 shown of 712 · sorted by freshness
$16 - $18 per hour
Shift and schedule ~8 or 10 hour shift ~ Weekends ~ Day shift ~ Holidays The Pastry Cook: reports to the Pastry Chef and Executive Baker Job Type: Full-time Pay: $16 - $18.00 per hour Typical shift: standard 8 hour day w…
$65k - $75k
Detroit Metro area and be able to travel to locations across Michigan. This individual will be responsible for supporting the Executive Chef and/or Director in various locations while maintaining a safe and sanitary work…
Job Description Workplace Hospitality builds dining and hospitality programs that work, day after day. Chef- led menus designed around the people and the operational reality of each space. Reliable across locations, cons…
customer service, and unequivocal results allow us to provide the best outcomes to our clients. Job Summary As the bench Executive Chef, you will provide culinary leadership across multiple hospital accounts within the D…
plate that leaves our kitchen reflects our commitment to craftsmanship, teamwork, and continuous improvement. We're looking for a Chef de Partie who takes pride in their work, thrives in a fast-paced service, and wants t…
Chef Andrew Carmellini and The Shinola Hotel are seeking a dedicated Pastry Cook to join a great family of restaurants located in the hotel, including San Morello, The Brakeman, Penny Red's and Mister Dips. Featuring Det…
Join the pastry team at Oak & Reel, a contemporary Italian restaurant from Michelin-starred Chef Jared Gadbaw. We're looking for an ambitious, detail-oriented pastry cook who is passionate about baking and desserts. Expe…
JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing an…
excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu compositi…
The Executive Chef will assist with pre-opening projects and upon opening will be responsible for the success of the culinary operations of the restaurant, first and foremost fostering and developing an extraordinary tea…
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What chefs earn in Detroit
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$22 | $35k–$46k |
| Mid level | $22–$31 | $46k–$65k |
| Senior | $30–$49 | $63k–$102k |
Adjusted for the Detroit market from national ranges.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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