Culinary Event Lead: Off-Premise & Large-Scale Catering

Continental Services; Troy (MI); On-site; USD 60,000 - 90,000; Full time

Job summary

Continental Services is seeking a Culinary Event Lead to energize and direct our off-premise catering teams for events from intimate gatherings to large-scale productions. You will oversee culinary execution, coordinate menus and timelines, and ensure world-class food safety and presentation across venues.

The role requires strong leadership, organizational skills, and a hands-on management style, with flexibility to work early mornings, evenings, weekends, and holidays as events demand.

Qualifications

• Minimum 5 years of professional food-service experience.
• Minimum 2 years of supervisory, lead, or management experience within a culinary or food-service environment.
• Strong culinary skills and working knowledge of professional kitchen techniques and standards.
• Demonstrated ability to organize and direct employees in a fast-paced environment.
• Strong time-management and prioritization skills.
• Ability to read and execute menus, recipes, production sheets, prep lists, and event documentation.
• Strong communication and interpersonal skills.
• Ability to remain calm, organized, decisive, and professional under pressure.
• Strong understanding of food safety, sanitation, proper food handling, temperature control, and safe workplace practices.
• Ability and willingness to work a flexible schedule dictated by event business, including early mornings, evenings, weekends, and holidays as required.
• Ability to work both independently and as part of a larger culinary and event team.
• Serve Safe Manager Certified or be certified within 90 days of employment (Company provided course).

Responsibilities

• Lead or assist off-premise culinary execution for events ranging from 10 to 2,000 guests.
• Execute a wide variety of menus, event formats, and service styles.
• Review event details, menus, timelines, production requirements, equipment needs, and service expectations.
• Ensure food is transported, handled, finished, held, presented, and served according to standards.
• Direct culinary setup, execution, replenishment, breakdown, and return procedures at venues.
• Maintain food quality and presentation in temporary/off-site kitchens.
• Anticipate operational challenges and make sound decisions to protect quality and timing.
• Communicate effectively with event leadership, service teams, and partners.
• Maintain professional composure and leadership during high-volume events.
• Provide clear direction and leadership to cooks and culinary team members.
• Organize event teams around defined responsibilities and timelines.
• Delegate while remaining accountable for culinary execution.
• Monitor quality, sanitation, recipe execution, and presentation.
• Lead by example and coach less-experienced culinarians.
• Foster teamwork, professionalism, and accountability.
• Develop teams and culture to maintain standards.

Skills

Culinary leadership

Team supervision

Time management

Menu execution

Food safety

Communication

Calm under pressure

Flexible scheduling

Read recipes

ServSafe certification

Education

Culinary degree

Culinary certificate

Hospitality education

Equivalent industry experience

Job description

Continental Services is seeking a Culinary Event Lead to energize and direct our off-premise catering teams for events from intimate gatherings to large-scale productions. You will oversee culinary execution, coordinate menus and timelines, and ensure world-class food safety and presentation across venues.

The role requires strong leadership, organizational skills, and a hands-on management style, with flexibility to work early mornings, evenings, weekends, and holidays as events demand.