Culinary Operations Leader - Menu & Events

Continental; Pontiac (MI); On-site; USD 63,000 - 67,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

401(k) with company match

At-work dining perks

Generous PTO

Job summary

Continental is seeking a Chef Manager to lead culinary preparation, client service, and team leadership at the GM Pontiac account. You will ensure production aligns with company standards and customer expectations while driving menu development and quality control.

You will manage daily operations, mentor cooks and support staff, and oversee inventory, payroll and scheduling to achieve account goals and exceptional client experiences.

Qualifications

• Bachelor's Degree in culinary or hospitality required or equivalent work experience.
• 5+ years culinary experience required; event management experience preferred.
• Prior management experience required.
• ServSafe Manager certification and Allergen awareness preferred.

Responsibilities

• Lead food preparation and client service for assigned locations, including breakfast, lunch and events.
• Conduct daily line checks and ensure quality before service.
• Develop menus and research new culinary trends for menus.
• Complete production sheets and supervise staff; coach and train team.
• Plan and delegate responsibilities to meet daily goals and budgets.
• Maintain SOPs, quality control and inventory; optimize staffing and scheduling.
• Ensure timely communications and client engagement to deliver exceptional experiences.

Skills

Culinary experience

Event management

Team leadership

Quality control

Menu development

Coaching and training

Education

Bachelors Degree in culinary or hospitality

5+ years culinary experience

Prior management experience

ServSafe Manager and Allergen certification preferred

Job description

Continental is seeking a Chef Manager to lead culinary preparation, client service, and team leadership at the GM Pontiac account. You will ensure production aligns with company standards and customer expectations while driving menu development and quality control.

You will manage daily operations, mentor cooks and support staff, and oversee inventory, payroll and scheduling to achieve account goals and exceptional client experiences.