Culinary Event Lead - Off-Premise Catering Leader

Continental Services; Troy (MI); On-site; USD 65,000 - 95,000; Full time

Job summary

Continental Services is seeking a Culinary Event Lead to join our off-premise catering culinary team. This role leads culinary execution for events from 10 to 2,000 guests, coordinating menus, timelines, and service styles. Strong leadership, organization, and food-safety knowledge are essential for success.

Ideal candidates have 5+ years in food-service and at least 2 years in supervisory roles, with a willingness to learn our systems and potentially work at our commissary when schedules allow.

Qualifications

• Minimum 5 years of professional food-service experience.
• Minimum 2 years supervisory/lead or management experience.
• Strong culinary skills with professional kitchen techniques.
• Ability to read and execute menus, recipes, and production sheets.
• Excellent communication and interpersonal skills.
• Serve Safe Manager certification or be certified within 90 days.

Responsibilities

• Lead or assist with culinary execution for off-premise catered events ranging from 10 to 2,000 guests.
• Review event details, menus, timelines, production requirements, equipment needs, and service expectations prior to departure.
• Ensure food safety and quality standards are met during preparation and service.
• Direct culinary setup, execution, replenishment, breakdown at off-premise venues.
• Coordinate with event leadership, service teams, culinary staff, venue personnel and partners.
• Support commissary production when schedule allows and ensure proper organization.

Skills

5+ years food-service experience

2+ years supervisory

Culinary skills

Team leadership

Time management

Menu/production docs

Communication

Food safety

Flexible schedule

ServSafe cert (or willing)

Job description

Continental Services is seeking a Culinary Event Lead to join our off-premise catering culinary team. This role leads culinary execution for events from 10 to 2,000 guests, coordinating menus, timelines, and service styles. Strong leadership, organization, and food-safety knowledge are essential for success.

Ideal candidates have 5+ years in food-service and at least 2 years in supervisory roles, with a willingness to learn our systems and potentially work at our commissary when schedules allow.