Executive Chef

Continental Services; Troy (MI); Hybrid; USD 60,000 - 65,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with company match

Dining perks

Flexible schedules

PTO

Job summary

Continental Services is seeking an Executive Chef to lead the culinary team onsite at the Aptiv facility in Michigan. You will oversee breakfast, lunch and events, train staff, and manage menu development with a focus on quality and cost control.

The role requires a Bachelor's in culinary or hospitality, 5+ years of kitchen leadership, ServSafe Manager and allergen knowledge preferred. Monday–Friday schedule with offsite event duties and competitive compensation.

Qualifications

• Bachelor's degree in culinary or hospitality, or equivalent experience.
• Five or more years of culinary experience; large kitchen preferred.
• Prior management experience is highly preferred.
• ServSafe Manager and Allergen certifications preferred or obtainable.

Responsibilities

• Execute breakfast, lunch, and events with quality control.
• Lead culinary team including Sous Chef, cooks, and dishwasher staff.
• Develop menus, test recipes, and ensure consistency and cost efficiency.
• Manage inventory, ordering, and weekly production sheets.
• Provide coaching, training, and development to staff.

Skills

Communication skills

Leadership

Team management

Menu development

Culinary excellence

Staff training

Cost control

Cooking proficiency

Education

Bachelor's degree in culinary or hospitality

Tools

ServSafe Manager certification

Allergen certification

Job description

Executive Chef

Department: Aptiv 700178

Employment Type: Full Time

Location: Aptiv

Reporting To: Sherri Schutte

Compensation: $60,000 - $65,000 / year

Description

The Executive Chef is responsible for manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, training, writing plans for large events, and visiting events to insure quality. Monday - Friday.

Essential Duties and Responsibilities

• Responsible for execution of Breakfast, Lunch, and special events.
• Conduct daily line checks/check food items for quality before each meal service.
• Communicate to the staff any issues with food and service and continuous improvement.
• Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher staff.
• Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus.
• Oversee menu testing, prototyping and recipe compliance and generation.
• Complete weekly production sheets.
• Complete weekly schedule needs and forecasting for culinary production and events.
• Manage cleanliness of the kitchen.
• Oversee culinary staff development, training and team building plans.
• Manage the inventory and ordering process.
• Assist General Manager in achieving financial goals through managing food cost.
• Attend regular culinary Management meetings.
• Provide leadership as a working manager.
• Participates in the interview, selection and assessment of talent.
• Sets performance expectations, work hours and manages delegation of responsibility.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.
• Assist General Manager with conducting Annual Employee Evaluations.

Other (Non-Essential) Duties and Responsibilities:

• Additional projects and assignments as needed.
• Provide leadership as a working manager at events.
• Develop training programs and materials.

Supervisory Responsibilities:

• Participates in the interview, selection and assessment of talent
• Sets performance expectations, work hours and manages delegation of responsibility.
• Makes hiring, firing, and promotional decisions.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.

Job Requirements

• Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
• Five or more years culinary experience required, large kitchen strongly preferred.
• Prior management experience strongly preferred.
• ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program
• Advanced Knowledge of food preparation practices
• Ability to prepare wide range of culinary offerings
• Ability to teach/train other Grand Performers how to execute food preparation
• Must possess excellent computer skills
• Requires good communication skills, both verbal and written
• Must project a professional demeanor, pleasant personality, and positive attitude, neat and well-groomed appearance.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts

Benefits

We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.

• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.

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