Executive Banquet Sous Chef - Events & Prep

Continental Services; Novi (MI); On-site; USD 30,000 - 33,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Life insurance

Disability insurance

Parental leave

401(k) with company match

At-work dining perks

Flexible schedules

Generous PTO

Total rewards program

Employee assistance program

Job summary

Continental Services is seeking a Sous Chef to lead the culinary team for production and event catering at Harman locations. You will manage staff, train in kitchen procedures, and ensure food quality and safety across events.

The role requires 5+ years in banquet/off-premise catering with leadership experience, ability to work a seasonal event-driven schedule including nights, weekends, and holidays.

Qualifications

• Bachelor Degree in Culinary Arts OR equivalent work experience in the industry required.
• 5+ years in banquet/off-premise catering with leadership/management of 20+ staff.
• Large kitchen, banquet or off premise catering experience preferred.
• Serv Safe/Allergen Certified or willingness to obtain certification.
• Willing to work seasonal event-driven schedule including nights, weekends and holidays.

Responsibilities

• Lead and train the culinary team; align with company vision and yearly planning.
• Oversee daily kitchen prep and ensure proper portioning and recipe compliance.
• Maintain quality and timely communication to ensure standards are met.
• Stay aware of trends in catering, ingredients, and plating.
• Manage kitchen maintenance, organization, and product rotation.
• Understand budgets and scheduling related to food costs and seasonality.

Skills

Leadership

Staff management

Culinary leadership

Education

Bachelor's in Culinary Arts or equivalent

Tools

ServSafe Certification

Job description

Continental Services is seeking a Sous Chef to lead the culinary team for production and event catering at Harman locations. You will manage staff, train in kitchen procedures, and ensure food quality and safety across events.

The role requires 5+ years in banquet/off-premise catering with leadership experience, ability to work a seasonal event-driven schedule including nights, weekends, and holidays.