Saut Chef Salary in Michigan

Chef - Average Salary $52,407

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Sous Chef - Average Salary $51,898

Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.

Executive Chef - Average Salary $97,845

Executive Chef directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Being an Executive Chef develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Additionally, Executive Chef troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.

Pastry Chef - Average Salary $67,591

Pastry Chef leads the production and presentation of pastries and baked goods including sourcing, purchasing, inventory, and cost control. Develops and tests recipes and sources ingredients to create unique pastries and baked goods. Being a Pastry Chef creates dessert menus that complement meal offerings, appeal to diners and maximize profits. Follows all applicable guidelines and regulations for food handling and safety. Additionally, Pastry Chef maintains a clean and orderly workstation and kitchen equipment. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Pastry Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Pastry Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.

Assistant Chef - Average Salary $51,900

The Assistant Chef oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being an Assistant Chef coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. Requires an understanding of federal, state, and local food sanitation regulations. In addition, Assistant Chef may serve as an expeditor when needed. May require a bachelor's degree in area of specialty. Typically reports to an Executive Chef. The Assistant Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. Working as an Assistant Chef typically requires 3 years experience in the related area as an individual contributor.