Top 17 Chef Jobs in Saginaw Mi

EXECUTIVE CHEF & CATERING DIRECTOR
T.Dub's Pizzeria & Pub —Frankenmuth, MI
- $65,000 - $75,000 a year
- Weekends as needed
- ServSafe
- Customer service
- 5 years
- Paid time off
- Flexible schedule
Quick Apply
11d
Cook / Chef $22/hr - IMMEDIATE start
The Station 100 —Frankenmuth, MI
- From $22 an hour
- Urgently hiring
- Driver's License
- In-person
- Entry level
- Employee discount
Quick Apply
5d
Director Culinary Services-Saginaw, MI
Forefront Healthcare —Saginaw, MI
- $100,000 - $110,000 a year
- Weekends as needed
- 7 years
- ServSafe
- Residential
- Health insurance
- Dental insurance
Kitchen Supervisor
Colonial Villa/Olevia Health —Midland, MI
- From $17 an hour
- Full-time
- Mid-level
- Supervising experience
- Organizational skills
- 401(k)
- Paid time off
Quick Apply
4d
REGIONAL CHEF, ACUTE CARE HOSPITALS
TouchPoint —Saginaw, MI
- Full-time
- Acute care
- Background check
- Microsoft Excel
- Commuter assistance
- Paid parental leave
Quick Apply
Corporate Chef
Fresh Food Concepts, LLC —Bay City, MI
- $15 - $20 an hour
- Weekends as needed
- Up to 50% travel
- ServSafe
- Ability to walk for extended periods
Quick Apply
Sous Chef
FRANKENMUTH BAVARIAN INN LODGE —Frankenmuth, MI
- $21 an hour
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Basic math
- Health insurance
- Dental insurance
Pizza Chef/Cashier
Jet's Pizza —Saginaw, MI
- From $13.73 an hour
- Part-time
- Quick service & fast food restaurant
- In-person
- Entry level
- Employee discount
- Flexible schedule
Quick Apply
2d
Kitchen Lead
Retro Rocks —Bay City, MI
- From $18 an hour
- Full-time
- Management
- Culinary experience
- Mentoring
Quick Apply
5d
Culinary Supervisor for Banquets
the H Hotel —Midland, MI
- $19.00 - $19.50 an hour
- 8 hour shift
- Bar
- Casual dining restaurant
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Chef Willy's Cafe Cook
FRANKENMUTH BAVARIAN INN LODGE —Frankenmuth, MI
- $16 an hour
- Part-time
- 18 years or older
- Ability to stand for extended periods
- Café
- Dental insurance
- 401(k)
Quick Apply
Pizza Chef/insider
Jet's Pizza —Bay City, MI
- From $13.73 an hour
- Part-time
- Quick service & fast food restaurant
- In-person
- Entry level
- Employee discount
- Flexible schedule
Quick Apply
10d
Sushi Chef/Line Cook
Maru Sushi —Midland, MI
- $15 - $20 an hour
- Part-time
- Hotel
- In-person
- Entry level
- Health insurance
- Dental insurance
Quick Apply

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Cook / Chef $22/hr - IMMEDIATE start
The Station 100 —Frankenmuth, MI
Our independent scratch kitchen here in Frankenmuth (*The Station 100*) is expanding our evening station depth. We are looking for an experienced, reliable…
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5d

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EXECUTIVE CHEF & CATERING DIRECTOR

T.Dub's Pizzeria & Pub -
Frankenmuth, MI

Quick Apply

Job Details

Full-time
$65,000 - $75,000 a year
11 days ago

Benefits

Paid time off
Flexible schedule
Food provided
Paid sick time

Qualifications

Customer relationship building
Food service purchasing
ServSafe
Customer service
Team leadership
Catering experience
Staff scheduling
Team scheduling
High school diploma or GED
Team development
Hiring
Kitchen cost control
Inventory tracking for food cost management
Team training
Kitchen staff training
Recruiting
Managing kitchen staff
ServSafe Food Manager Certification
Training & development
Kitchen staff scheduling
Restaurant cost management
Leadership
Restaurant supply ordering
Kitchen organization

Full Job Description

RUN A KITCHEN. BUILD A BUSINESS.

T.Dub’s Pizzeria and Pub is a 20-year independent restaurant in downtown Frankenmuth, Michigan.

We serve breakfast, lunch, and dinner in one of Michigan's busiest tourism communities, and we are looking for an experienced culinary leader to help take the business into its next chapter. We have an established restaurant business, a growing opportunity in catering, and a leadership team that runs on a real operating system - clear priorities, real numbers, and accountability that goes both directions, ownership included.

This is more than a traditional Executive Chef position. You will be responsible for running and improving our restaurant kitchen while also helping develop and grow our catering business. This is a working leadership position: you will lead the kitchen, develop your team, manage the numbers, and cook when the operation needs you.

WHO WE ARE

Before the job description, the part that matters most. We run this restaurant on six core values. We hire on them, we coach on them, and we make decisions on them. If these read like you, keep going. If they don't, save us both the interview.

WE SERVE OUR COMMUNITY - We represent Frankenmuth with pride. We're part of something bigger than our four walls, and we act like it.

WE HAVE A PASSION FOR HOSPITALITY - We give a damn whether people have a good time.

WE TAKE PRIDE IN OUR WORK - Every dish, every table, every detail - done right, even when no one is watching.

WE ARE GOOD TEAMMATES - We help before we're asked, and we fix problems instead of finding someone to blame.

WE ARE COMMITTED TO IMPROVEMENT & GROWTH - We keep learning and coaching, making every shift better than the last.

WE ARE GRITTY & TOUGH - We stay steady under pressure, own our mistakes, and don't quit - not on a hard shift, and not on each other.

WHAT YOU'LL OWN

Restaurant Kitchen

- Food quality and consistency across breakfast, lunch, and dinner

- Food cost, ordering, inventory, and waste

- BOH labor and scheduling

- Hiring, training, coaching, and developing kitchen employees

- Recipes, portions, prep systems, pars, and production standards

- Kitchen cleanliness and food safety

- Development of kitchen leaders capable of running shifts independently

- Menu development alongside ownership

- Weekly kitchen operating results

Catering Business

- Development and growth of our catering business

- Catering menus, packages, pricing, and food costing

- Catering production systems and quality standards

- Development of the catering production site

- Catering staffing and execution

- Building relationships with local businesses, venues, organizations, hotels, and event professionals

- Developing recurring catering customers and converting inquiries into booked business

- Tracking catering sales and profitability

- Building a scalable catering operation that grows without disrupting the restaurant

WHAT WE'RE LOOKING FOR

We are not looking for someone who only wants to create menus. We are looking for someone who knows how to run an operation.

You should be able to:

- Lead a busy kitchen during high-volume service

- Train and develop people

- Diagnose food-cost problems and take corrective action

- Build practical kitchen systems

- Manage labor and scheduling

- Organize prep and production

- Hold people accountable professionally - tough on standards, easy on people

- Understand the financial side of a restaurant

- See catering as a business, not simply food production

- Build customer and community relationships

REQUIRED QUALIFICATIONS

- 5+ years of professional kitchen experience

- 2+ years in a kitchen leadership role such as Executive Chef, Head Chef, Kitchen Manager, or Sous Chef

- Experience managing food cost, inventory, and purchasing

- Experience hiring, training, scheduling, and leading a kitchen team

- ServSafe Manager certification or ability to obtain within 30 days

- Ability to work nights, weekends, holidays, and peak tourism periods

- Ability to stand for extended periods and lift approximately 50 lbs.

- Attention to detail and pride in your work is a MUST.

PREFERRED EXPERIENCE

- Catering operations or catering sales experience

- Experience growing a catering program or other food-service revenue stream

- Pizza experience

- Breakfast/Brunch experience

- Experience with MarginEdge or similar inventory and costing software

- Experience in a high-volume or seasonal tourism market

WHAT SUCCESS LOOKS LIKE

We run on a quarterly priority system, so year one is sequenced, not a pile. The four that matter most:

1. Kitchen systems documented and trained - recipes, pars, prep, production, and process standards that don't live in one person's head

2. Food cost and BOH labor consistently hitting established targets

3. At least one kitchen leader developed to independently run shifts

4. Catering foundation built - menus, pricing, production systems - with revenue growing from the current baseline profitably

Everything else follows from those four. We'll set the quarterly priorities together.

COMPENSATION & BENEFITS

- Competitive base wage: Full-time, $65,000-$75,000+, depending on experience

- Performance bonus tied to restaurant operating results

- Additional incentive opportunity tied directly to profitable catering growth - you help build it, you share in it

- Paid sick time off

- Shift meals

- Significant operating responsibility

- Direct access to ownership and senior leadership

- Opportunity to help shape the future of an established independent restaurant

- Opportunity to BUILD a catering business rather than maintain an existing program

We are looking for a leader who wants to strengthen what already works while helping us build what comes next; someone who wants real ownership, real accountability, and the opportunity to build something meaningful.

TO APPLY

Please submit your resume through Indeed.

Pay: $65,000.00 - $75,000.00 per year

Benefits:

Flexible schedule
Food provided

Education:

High school or equivalent (Required)

Experience:

professional kitchen: 5 years (Required)
kitchen leadership: 2 years (Required)

Ability to Commute:

Frankenmuth, MI 48734 (Required)

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in saginaw mi

EXECUTIVE CHEF & CATERING DIRECTOR

Cook / Chef $22/hr - IMMEDIATE start

Director Culinary Services-Saginaw, MI

Kitchen Supervisor

REGIONAL CHEF, ACUTE CARE HOSPITALS

Corporate Chef

Sous Chef

Pizza Chef/Cashier

Kitchen Lead

Culinary Supervisor for Banquets

Chef Willy's Cafe Cook

Pizza Chef/insider

Sushi Chef/Line Cook

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