Top 205 Of culinary development Jobs in Troy Mi

Director of Culinary Development
THE ELIA GROUP LLC —Birmingham, MI
- $115,000 - $150,000 a year
- Full-time
- Mentoring
- Senior level
- Ability to stand for extended periods
- Health insurance
- Dental insurance
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Executive Chef
Adoro —Clawson, MI
- From $65,000 a year
- Full-time
- Hospitality
- Inventory management
- Cooking
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Line Cook
Blakes Payroll Group LLC —Almont, MI
- Part-time
- ServSafe
- Ability to walk for extended periods
- Basic math
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Kitchen Manager
Blake's Orchard, Inc. —Armada, MI
- $60,000 - $70,000 a year
- ServSafe
- 5 years
- English
- Health insurance
- Dental insurance
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Assistant General Manager
Chickpea Hospitality —Birmingham, MI
- Full-time
- Background check
- Mid-level
- Mentoring
- Health insurance
- Dental insurance
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1d
Line Cook
Blakes Payroll Group LLC —Armada, MI
- $23 an hour
- Part-time
- ServSafe
- Ability to walk for extended periods
- Basic math
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Executive Chef
StoryPoint —Shelby Twp, MI
- Travel
- Organizational skills
- Senior level
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Dining Room Manager
Leila —Detroit, MI
- Full-time
- Background check
- Mid-level
- Mentoring
- Health insurance
- Dental insurance
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14d
K-12 District Chef (M-F)
Taher, Inc —Grosse Pointe Woods, MI
- No weekends
- Writing skills
- Mid-level
- Criminal background check
- Opportunities for advancement
- Food provided
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Executive Chef 2
Sodexo —Detroit, MI
- $64,600 - $83,600 a year
- Full-time
- Residential
- University
- Experience equivalent to degree accepted
- Paid holidays
- Health insurance
Chef
Pomeroy Living —Lake Orion, MI
- $50,000 - $70,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Mentoring
- Paid holidays
- Health insurance
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6d
Culinary Supervisor, Little Caesars Arena
Delaware North —Detroit, MI
- $18 - $25 an hour
- Seasonal
- Mid-level
- No degree
- 2 years
- Paid parental leave
- Paid holidays
7d
Kitchen Supervisor, Detroit Hockeytown Restaurant
Delaware North —Detroit, MI
- $22 - $26 an hour
- Weekends as needed
- Mid-level
- No degree
- 2 years
- Paid parental leave
- Paid holidays
3d
District Market Cook, Little Caesars Arena
Delaware North —Detroit, MI
- $16.70 - $20.00 an hour
- Seasonal
- No high school diploma
- No experience needed
- Ability to stand for extended periods
- Paid parental leave
- Paid holidays
Cook 2, Comerica Park
Delaware North —Detroit, MI
- $18.25 - $20.00 an hour
- Weekends as needed
- 1 year
- Entry level
- Paid parental leave
- Paid holidays
Director of Culinary Operations
THE ELIA GROUP LLC —Birmingham, MI
- $120,000 - $155,000 a year
- Full-time
- Senior level
- Ability to stand for extended periods
- Leadership
- Health insurance
- Dental insurance
Culinary Director
Company Honey Hospitality —Detroit, MI
- $8,000 - $12,000 a month
- Night shift
- Hospitality
- ServSafe
- US work authorization
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Culinary Arts - CTE Approved
Grosse Pointe Public School System —Grosse Pointe, MI
- Classroom
- High school
- Teaching Certification
- Disability insurance
- Health insurance
Adjunct Faculty - Culinary (Hospitality)
Henry Ford College —Dearborn, MI
- $53.88 - $58.53 an hour
- Classroom
- Hospitality
- Management
- Tuition reimbursement
- Paid time off
FT Private Chef Detroit Area
Elite Private Chefs —Detroit, MI
- $120,000 - $140,000 a year
- Weekends as needed
- Residential
- Travel
- Organizational skills
- 401(k)
- Paid time off
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Director of Culinary Development

THE ELIA GROUP LLC -
Birmingham, MI

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Job Details

Full-time
$115,000 - $150,000 a year

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
Employee discount

Qualifications

Hospitality industry experience
Menu costing
Restaurant cost management

Full Job Description

Position Description:

Company Summary

ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects.

Job Summary

The Director of Culinary Development is responsible for shaping the creative and strategic culinary direction of the company’s multi-venue portfolio. This role leads menu innovation, culinary research and development, product strategy, and brand-defining food experiences. This leader drives concept evolution and ensures that every menu reflects the brand’s identity, market positioning, and financial objectives. The Director of Culinary Development creates culinary frameworks that inspire excellence and differentiation while partnering with Culinary Operations to ensure concepts are executable at scale. This role is forward-facing, innovation-driven, and highly strategic in nature.

What You’ll Be Doing (Key Responsibilities)

Culinary Vision & Concept Strategy

Define and evolve the culinary identity of each concept within the portfolio.
Lead long-term menu strategy aligned with brand positioning and market trends.
Develop differentiated, competitive food offerings within the fine dining space.
Drive culinary storytelling and product identity across all venues.

Menu Architecture & Innovation

Lead the creation, testing, and refinement of seasonal and core menus.
Design menu flow, category balance, and pricing architecture.
Introduce innovative techniques, flavor profiles, and presentation approaches.
Conduct structured tastings and R&D sessions to refine dishes prior to launch.
Continuously evaluate guest feedback and industry trends to inform innovation.

Research & Development

Lead culinary research initiatives, including ingredient exploration, technique development, and trend analysis.
Travel, stage, and benchmark against leading fine dining restaurants to maintain competitive relevance.
Pilot new concepts, limited-time offerings, and experiential dining programs.
Build and maintain a pipeline of future menu concepts and product enhancements.

Recipe Development & Culinary Intellectual Property

Develop detailed recipes, plating guides, and culinary specifications.
Ensure all dishes are properly costed and strategically priced before release.
Maintain a centralized digital recipe and menu development library.
Protect and refine proprietary techniques and signature dishes.

Product & Vendor Strategy

Identify and source premium ingredients aligned with brand standards.
Evaluate emerging suppliers and specialty purveyors.
Collaborate with finance and operations on pricing strategy and margin targets.
Make strategic ingredient substitutions or refinements based on seasonality and market conditions.

Culinary Leadership & Inspiration

Mentor Executive Chefs on creative execution and culinary evolution.
Lead tastings, chef workshops, and innovation forums across the portfolio.
Elevate plating standards, presentation consistency, and experiential dining elements.
Inspire a culture of creativity, craftsmanship, and culinary pride.

Brand & Guest Experience Alignment

Ensure culinary offerings support the full hospitality experience and brand narrative.
Participate in concept development for new openings and rebrands.
Oversee menu launches, tastings, media events, and culinary showcases.

Compliance

Ensure all menu items and culinary programs meet applicable food safety and regulatory standards.

What We Expect of You

At ELIA, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it.

10+ years of multi-unit restaurant operations leadership experience (fine dining preferred).
Proven track record of menu innovation and successful concept evolution.
Deep expertise in menu architecture, pricing strategy, and margin planning.
Strong understanding of luxury hospitality and experiential dining.
Demonstrated ability to balance creativity with financial discipline.
Exceptional palate, presentation standards, and culinary instincts.
Strategic thinker with the ability to translate trends into brand-defining dishes.
Collaborative leadership style with the ability to inspire elite culinary teams.

Competitive Salary and Great Benefits

Health insurance
Dental insurance
Vision insurance
Employee Discount
401K
PTO

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand for a prolonged period, reach, bend and lift heavy objects. The noise and activity level in the work environment is typically high. You may be required to carry glassware, alcohol, cases of beer, etc. and use knives and other kitchen tools.

Stamina and Endurance: Ability to stand and move for extended periods while overseeing kitchen operations, attending meetings, or during large-scale events.
Mobility: Flexibility to move between kitchens, dining areas, and other facilities to monitor operations, conduct inspections, and address issues.
Strength: Ability to lift and carry kitchen supplies, equipment, or inventory, typically up to 30-50 pounds, if needed.
Manual Dexterity: Skill in handling kitchen tools and equipment, when necessary, particularly during menu development or quality checks.
Good Vision and Hearing: Essential for monitoring kitchen safety, food presentation, and communicating with staff across busy and loud environments.
Calm Under Pressure: Ability to maintain composure and make quick decisions during peak times or operational challenges.

Other Duties

Please note 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. Duties, responsibilities and activities may change at any time with or without notice.

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Refine Your Search

of culinary development jobs in troy mi

Director of Culinary Development

Executive Chef

Line Cook

Kitchen Manager

Assistant General Manager

Line Cook

Executive Chef

Dining Room Manager

K-12 District Chef (M-F)

Executive Chef 2

Chef

Culinary Supervisor, Little Caesars Arena

Kitchen Supervisor, Detroit Hockeytown Restaurant

District Market Cook, Little Caesars Arena

Cook 2, Comerica Park

Director of Culinary Operations

Culinary Director

Culinary Arts - CTE Approved

Adjunct Faculty - Culinary (Hospitality)

FT Private Chef Detroit Area

I want to receive the latest job alert for of culinary development in troy mi

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