Executive Chef - Commissary Chef

Continental Services; Troy (MI); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

401(k) with company match

Dining perks

Job summary

Continental Services is seeking an Executive Chef - Commissary Chef to lead the culinary team and ensure the highest standards of food production and quality across all events and services.

You will manage a kitchen team, develop menus, conduct training, and oversee production planning while maintaining strong relationships with staff and stakeholders. A strong background in large-kitchen operations and food safety is essential.

Qualifications

• Bachelor's degree in culinary or hospitality.
• Five or more years culinary experience required.
• Prior management experience strongly preferred.
• ServSafe Manager and Allergen certification preferred or willing to obtain.
• Advanced knowledge of food preparation practices.
• Ability to teach/train other Grand Performers how to execute food preparation.

Responsibilities

• Lead the execution of Breakfast, Lunch, and special events.
• Conduct daily line checks and ensure food quality before service.
• Provide coaching, training, and development to staff.
• Oversee menu development, testing, and recipe compliance.
• Forecast weekly production and events and manage inventory.

Skills

Computer skills

Communication skills

Leadership/management

Education

Bachelors in culinary or hospitality

Tools

ServSafe Manager

Allergen certification

Job description

Executive Chef - Commissary Chef

Department: Co-Cuisine Production Allocate 800009

Employment Type: Full Time

Location: Co - Cuisine

Reporting To: Robert O'Hara

Compensation: $70,000 - $80,000 / 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.

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
• Must have great computer skills

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.

Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.