Top 656 Food prep Jobs in Macomb Mi

Kitchen Manager
Blake's Orchard, Inc. —Armada, MI
- $60,000 - $70,000 a year
- ServSafe
- 5 years
- English
- Health insurance
- Dental insurance
Quick Apply
Line Cook/Prep Cook - (2 years experience preferred) - Looking for a line leader
Aspen ~ Restaurant ~ Bar ~ Banquets ~ Catering —Macomb, MI
- $18 - $24 an hour
- Part-time
- In person
- Mid-level
- In-person
- Restaurant
- Employee discount
- Flexible schedule
Quick Apply
4d
Line Cook
Blakes Payroll Group LLC —Almont, MI
- Part-time
- ServSafe
- Ability to walk for extended periods
- Basic math
Quick Apply
First Cook / Sous Chef
The Mirage Banquets —Clinton Township, MI
- $15 - $20 an hour
- Full-time
- Culinary experience
- Cooking
- Food service experience
Quick Apply
Line Cook
Blakes Payroll Group LLC —Armada, MI
- $23 an hour
- Part-time
- ServSafe
- Ability to walk for extended periods
- Basic math
Quick Apply
Line Cook
ERNIE'S —Clinton Township, MI
- Weekends as needed
- In-person
- Entry level
- Kitchen
Quick Apply
Manager
Hungry Howie's Pizza —Washington, MI
- $12 - $15 an hour
- Part-time
- Casual dining restaurant
- Customer service
- No background check
- Employee discount
- Flexible schedule
Quick Apply
Prep Manager/Pitmaster
Bad Brads BBQ —Shelby Charter Township, MI
- $20 - $23 an hour
- Full-time
- Ability to walk for extended periods
- Computer literacy
- Mid-level
- Paid training
- Health insurance
Quick Apply
4d
Sous Chef - Production
Continental Services —Troy, MI
- Extended hours
- Microsoft Outlook
- Ability to walk for extended periods
- 3 years
Quick Apply
5d
Cook
Cedarbrook Senior Living —Rochester, MI
- Mid-level
- 2 years
- Communication skills
- Health insurance
- Dental insurance
Quick Apply
Prep Cook
Ford's Garage —Utica, MI
- Full-time
- Hospitality
- High school diploma or GED
- Ability to lift 50 pounds
Quick Apply
Assistant Director of Food Services
Orchard Grove Health Campus —Romeo, MI
- $19.91 - $24.88 an hour
- Full-time
- Mid-level
- High school diploma or GED
- Recruiting
- Paid parental leave
- Health savings account
DISHWASHER @ FREEDOM HILL
Levy Sector —Sterling Heights, MI
- $16 - $20 an hour
- Part-time
- Restaurant
- Entry level
- Kitchen
- Wellness program
- Paid time off
Quick Apply
Culinary Prep Associate
MyFlight Tours —Detroit, MI
- From $17 an hour
- Weekends as needed
- ServSafe
- In-person
- Ability to stand for extended periods
Quick Apply
11d
Line Cook/Prep Cook
The Brunch Bar —Rochester Hills, MI
- From $20 an hour
- Temporary
- Culinary experience
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
14d
Line Cook/Prep Cook
Town Village Sterling Heights —Sterling Heights, MI
- $20 an hour
- Background check
- Hospitality
- ServSafe
Quick Apply
Pizza Cook/Line Cook
Little Lorraine's —Mount Clemens, MI
- $18 - $20 an hour
- Part-time
- Ability to lift 50 pounds
- In-person
- Ability to stand for extended periods
Quick Apply
Line Cook/Prep Cook
Basil Indian Bistro —Farmington Hills, MI
- $25 - $35 an hour
- Temporary
- Mid-level
- 3 years
- Quality control
- Paid training
- Paid time off
Quick Apply
12d
Prep Cook
J. Alexander’s Restaurants —Troy, MI
- Part-time
- 18 years or older
- Restaurant
- Communication skills
- 401(k) matching
Quick Apply
Experienced Line Cook - West Bloomfield
Prime Concepts Detroit —West Bloomfield Township, MI
- $24 - $26 an hour
- 8 hour shift
- 7 years
- 6 years
- Culinary experience
- Health insurance
- Dental insurance
Quick Apply

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Kitchen Manager

Blake's Orchard, Inc. -
Armada, MI

Quick Apply

Job Details

$60,000 - $70,000 a year

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
401(k) matching

Qualifications

Menu design
Communication with suppliers
Team leadership
Labor cost analysis
English
Math
Kitchen cost control
Industry trends
Food & beverage production
Production management
Managing kitchen staff
Menu costing
Business operations
Restaurant cost management
Operational budget management
Menu pricing

Full Job Description

Description:

Who We Are & About This Role

Since 1946, Blake’s Orchard & Cider Mill has been a cornerstone of Michigan agriculture and agritourism — an 80-year family operation with deep roots in Armada and a genuine growth ambition. We make world-class hard and sweet cider, operate tasting rooms and restaurants across four locations, and host thousands of guests a year.

The Head Chef & Kitchen Manager owns the back of house — its people, culinary identity, cost performance, and daily execution. This is a role for a creative, guest-aware culinarian who leads with both passion and precision. You’ll bring fresh ideas to the menu, build a kitchen team that’s proud of the food they put out, and hold an uncompromising standard for quality, safety, and development — day in, day out.

This role is central to delivering a consistent and distinctive guest experience across restaurant service, special events, and seasonal outposts.

If you’ve run a kitchen, led cooks through hard service, and made great food work with the resources you had — we want to hear from you.

Your Role With Blake’s — Key Responsibilities

Culinary Vision & Creativity

You set the culinary identity. The menu, the standards, the craft — that’s yours to own.

Drive the culinary identity of the restaurant with a creative, guest-informed perspective on food
Develop menus, specials, and seasonal offerings in partnership with leadership — with a focus on originality, local and seasonal sourcing, and evolving guest tastes
Stay current on food trends, regional influences, and emerging techniques that elevate the guest experience
Lead all food production and kitchen execution to ensure consistency, quality, taste, and presentation
Standardize recipes, portions, plating, and prep procedures
Conduct regular line checks and taste tests to maintain quality standards

Guest Connection & Experience

Great food is part of a bigger picture. You understand the guest and use that to shape everything that comes out of the kitchen.

Maintain a strong understanding of who our guests are and what they value — let that shape menus and specials
Collaborate with front-of-house leadership to ensure seamless communication and a unified guest experience
Represent the kitchen’s culture and craft with pride — be a visible, positive presence across the broader team
Incorporate guest feedback into ongoing menu and process improvements

Team Leadership & Culture

You recruit, train, coach, and develop. Your job is to build a kitchen people want to work in and grow through.

Recruit, hire, train, schedule, and develop kitchen staff
Build a kitchen culture rooted in accountability, teamwork, urgency, and pride in the work
Invest in mentorship and career development to retain strong talent and grow future leaders
Conduct performance reviews and corrective action when necessary
Ensure proper onboarding and training for all new BOH employees

Financial & Operational Performance

You’re not just cooking — you’re running a business within a business. Food cost, labor, and efficiency are yours to manage.

Manage food cost, labor cost, waste control, and inventory accuracy
Forecast purchasing needs based on business volume and seasonality
Order food, beverage, and kitchen supplies within budget parameters
Improve kitchen productivity, prep systems, and ticket times

Safety & Sanitation (Non-Negotiable)

Every guest trusts us with their safety. This doesn’t require a credential — it requires someone who takes it seriously every single day.

Maintain full compliance with health department, food safety, and sanitation standards — no exceptions
Train staff on rotation, labeling, chemical safety, knife safety, and safe work practices
Ensure daily and weekly cleaning schedules are completed without fail

Facilities, Equipment & Additional

Monitor kitchen equipment condition and coordinate repairs and maintenance as needed
Maintain organized storage, receiving, and product handling procedures
Lead kitchen execution for special events, festivals, and high-volume seasonal operations — including 6-day weeks during peak September–October season
Document and continuously improve SOPs for consistency and scalability
Step into any kitchen function needed during peak business periods — leadership by example

Requirements:

What Great Looks Like — Qualifications

Backgrounds that succeed here look different: fine dining, volume production, catering, seasonal operations. Credentials matter less than what you’ve built and how you’ve led.

Required

5+ years of experience in a senior kitchen management role
Proven ability to lead and coordinate a kitchen team of 10 or more
Documented experience with menu development, including seasonal and special menus
Demonstrated record of running a comparable operation efficiently and profitably
Strong organizational and systems-thinking skills; you build structure where there isn’t any
Excellent knowledge of industry trends and guest expectations
Effective communicator in English — verbal and written — with FOH leadership and vendor partners
Proficiency in food cost math, pricing, and routine kitchen financials
Ability to lift and move at least 100 lbs regularly; ability to stand for an entire 8–12 hour shift
Regular, predictable, full attendance is an essential function of this role

Preferred

ServSafe certification or equivalent food safety credential
Culinary degree or formal culinary training
Experience working in seasonal or event-driven restaurant environments

How You’re Rewarded — Compensation & Benefits

Competitive base salary, performance-based incentive, 401(k) with match, full health/dental/vision benefits, PTO, and all the perks of working at one of Michigan’s most beloved farms. Full details shared during the interview process.

Blake’s Orchard & Cider Mill is an equal opportunity employer.

Quick Apply

Refine Your Search

food prep jobs in macomb mi

Kitchen Manager

Line Cook/Prep Cook - (2 years experience preferred) - Looking for a line leader

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First Cook / Sous Chef

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Manager

Prep Manager/Pitmaster

Sous Chef - Production

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Assistant Director of Food Services

DISHWASHER @ FREEDOM HILL

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Experienced Line Cook - West Bloomfield

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