Top 17 chef Jobs in saginaw mi

Executive Chef
Forefront Healthcare —Saginaw, MI
- $85,000 - $95,000 a year
- Weekends as needed
- 7 years
- ServSafe
- Cooking
- Health insurance
- Dental insurance
9d
NUTRITION SOUS CHEF (HARRISON CAMPUS)
Covenant HealthCare —Saginaw, MI
- Full-time
- Hospital
- ServSafe
- Customer service
Sous Chef
Forefront Healthcare —Saginaw, MI
- Weekends as needed
- ServSafe
- English
- Mid-level
- Health insurance
- Dental insurance
10d
Chef
Shields Comfort Care Assisted Living and Memory Care —Saginaw, MI
- $18 - $20 an hour
- Full-time
- CPR Certification
- English
- Office
- Paid time off
Quick Apply
5d
Sous Chef - Retail Operations and Catering
NEXDINE, LLC —Saginaw, MI
- $55,000 - $60,000 a year
- Full-time
- ServSafe
- Mid-level
- Office
- Paid holidays
- Health insurance
Quick Apply
3d
Chef
Bay City Comfort Care —Bay City, MI
- $19 - $21 an hour
- Full-time
- Nursing home
- Culinary experience
- ServSafe
- Paid time off
Quick Apply
1d
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
Chef Willy's Cafe Cook
FRANKENMUTH BAVARIAN INN LODGE —Frankenmuth, MI
- $15 an hour
- Part-time
- Serving
- Ability to stand for extended periods
- Café
- Dental insurance
- 401(k)
Quick Apply
16h

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Chef de Cuisine - Denison University
Aramark —Granville, OH
Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Is a leader in ensuring excellent quality and presentation of all…
$70,000 - $75,000 a year
Experienced Kitchen Manager
Ted's Montana Grill —Columbus, OH
Core responsibilities include driving excellence in food quality, guest satisfaction, increased sales and profitability, while actively ensuring the restaurant…
$65,000 - $78,000 a year
Quick Apply

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Executive Chef

Forefront Healthcare -
Saginaw, MI

Apply Now

Job Details

$85,000 - $95,000 a year
9 days ago

Benefits

Health insurance
Unlimited paid time off
Dental insurance
401(k)
Vision insurance
Life insurance
Pet insurance

Qualifications

Team supervision
ServSafe
Expense management
Operational management
Talent management
Labor cost analysis
Team development
Kitchen cost control
Leading team collaboration initiatives
Production management
Healthcare financial management
Managing kitchen staff
Financial performance measurement
ServSafe Food Manager Certification
Restaurant cost management
Managing hospitality operations budgets
General management
Program budgeting
Team building

Full Job Description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.

If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.

Why You'll Love Leading With Us:

Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO

The Executive Chef is the senior culinary leader responsible for the overall success of dining operations at a Forefront-managed community or account. This role has full accountability for food quality, resident/patient satisfaction, financial performance, culinary team leadership, regulatory compliance, and innovation.

The Executive Chef serves as both a hands-on culinary leader and strategic operator, ensuring exceptional dining experience while maintaining strong cost controls, operational standards, and team development.

Position Type and Expected Hours of Work

This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.

Essential Functions and Duties

Culinary Leadership & Quality

Lead all culinary operations including production, menu execution, catering, and special events.
Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
Develop and execute seasonal menus, resident-driven programs, and special dining events.
Maintain presentation, taste, and service standards at all times.
Champion innovation, resident engagement, and culinary experience enhancement.

Financial & Operational Performance

Own food cost, labor cost, and controllable expense performance.
Develop and manage budgets, forecasts, and purchasing strategies.
Implement inventory controls, ordering systems, and waste reduction programs.
Deliver financial results aligned with contractual and company targets.
Partner with the General Manager and Regional leadership on performance strategy.

Team Leadership & Talent Development

Recruit, train, develop, and retain high-performing culinary teams.
Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
Build strong bench strength, succession planning, and training programs.
Foster a culture of accountability, professionalism, teamwork, and pride.
Conduct performance evaluations, coaching, and corrective action when needed.

Safety, Sanitation & Compliance

Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
Lead kitchen sanitation, food safety, and inspection readiness at all times.
Maintain documentation, training logs, and audit readiness.
Drive a strong culture of food safety and workplace safety.

Resident / Client Experience

Partner with residents, patients, clients, and leadership to drive satisfaction.
Participate in resident councils, food committees, tastings, and feedback sessions.
Respond proactively to concerns and continuously improve the dining experience.
Represent Forefront and the culinary program in a highly professional manner.

Program & Concept Execution

Execute corporate programs, standards, and culinary initiatives.
Support special events, marketing initiatives, and community engagement activities.

Lead openings, renovations, and concept changes when applicable.

Travel

Occasional travel for company meetings by car and/or plane may be required

Salary - $85,000 - $95,000

General Responsibility as Required for Position

Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
Attends department meetings as required.
Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
Completes mandatory training and competencies annually.

AAP/EEO Statement

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

Other Duties as assigned

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.

Requirements:

Education/Experience/Training

Culinary degree or equivalent professional experience preferred.
7–10+ years of culinary leadership experience, including Executive Chef or Senior Chef roles.
Experience in Senior Living, Healthcare, Hospitality, or Contract Food Service strongly preferred.
Proven success managing high-volume or multi-outlet operations.
Strong financial acumen: food cost, labor management, budgeting.
Proven ability to lead, develop, and retain large culinary teams.
ServSafe Certification (or ability to obtain).
Strong communication, organization, and leadership skills.

License and Certification

ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

Apply Now

Refine Your Search

chef jobs in saginaw mi

NUTRITION SOUS CHEF (HARRISON CAMPUS)

Sous Chef

Chef

Sous Chef - Retail Operations and Catering

Chef

Pizza Chef/insider

Chef Willy's Cafe Cook

Explore jobs in cities nearby

I want to receive the latest job alert for chef in saginaw mi

Explore jobs in more locations

The Executive Chef serves as both a hands-on culinary leader and strategic operator, ensuring exceptional dining experience while maintaining strong cost controls, operational standards, and team development.

Position Type and Expected Hours of Work

This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.

Essential Functions and Duties

Culinary Leadership & Quality

Lead all culinary operations including production, menu execution, catering, and special events.

Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.

Develop and execute seasonal menus, resident-driven programs, and special dining events.

Maintain presentation, taste, and service standards at all times.

Champion innovation, resident engagement, and culinary experience enhancement.

Financial & Operational Performance

Own food cost, labor cost, and controllable expense performance.

Develop and manage budgets, forecasts, and purchasing strategies.

Implement inventory controls, ordering systems, and waste reduction programs.

Deliver financial results aligned with contractual and company targets.

Partner with the General Manager and Regional leadership on performance strategy.

Team Leadership & Talent Development

Recruit, train, develop, and retain high-performing culinary teams.

Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.

Build strong bench strength, succession planning, and training programs.

Foster a culture of accountability, professionalism, teamwork, and pride.

Conduct performance evaluations, coaching, and corrective action when needed.

Safety, Sanitation & Compliance

Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.

Lead kitchen sanitation, food safety, and inspection readiness at all times.

Maintain documentation, training logs, and audit readiness.

Drive a strong culture of food safety and workplace safety.

Resident / Client Experience

Partner with residents, patients, clients, and leadership to drive satisfaction.

Participate in resident councils, food committees, tastings, and feedback sessions.

Respond proactively to concerns and continuously improve the dining experience.

Represent Forefront and the culinary program in a highly professional manner.

Program & Concept Execution

Execute corporate programs, standards, and culinary initiatives.

Support special events, marketing initiatives, and community engagement activities.

Lead openings, renovations, and concept changes when applicable.

Travel

Occasional travel for company meetings by car and/or plane may be required

Salary - $85,000 - $95,000

General Responsibility as Required for Position

Attends department meetings as required.

Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.

Completes mandatory training and competencies annually.

AAP/EEO Statement

Other Duties as assigned

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.

Education/Experience/Training

Culinary degree or equivalent professional experience preferred.

7–10+ years of culinary leadership experience, including Executive Chef or Senior Chef roles.

Experience in Senior Living, Healthcare, Hospitality, or Contract Food Service strongly preferred.

Proven success managing high-volume or multi-outlet operations.

Strong financial acumen: food cost, labor management, budgeting.

Proven ability to lead, develop, and retain large culinary teams.

ServSafe Certification (or ability to obtain).

Strong communication, organization, and leadership skills.

License and Certification

ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment