Executive Chef - Commissary Chef

Continental; Troy (MI); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

401(k) with company match

At-work dining perks

Flexible schedules

Generous PTO

Employee assistance program

Job summary

Continental is seeking an Executive Chef to lead the commissary kitchen and oversee a culinary team for production and event catering. This role reports to the General Manager and focuses on delivering high-quality food across daily meals and large events.

The candidate should have a minimum of five years in culinary leadership, with strong kitchen management, menu development, and cost-control skills, including ServSafe and allergen knowledge.

Qualifications

• Bachelor's degree in culinary or hospitality required or equivalent
• Five or more years of culinary experience required, large kitchen strongly preferred
• Prior management experience strongly preferred
• Advanced knowledge of food preparation practices and ability to teach others

Responsibilities

• Execute breakfast, lunch, and special events with quality and consistency
• Conduct daily line checks for quality before service
• Manage culinary team including sous chefs, cooks and janitorial staff
• Develop menus and test recipes to ensure compliance and innovation
• Forecast production and events and complete weekly production sheets

Skills

Culinary leadership

Staff training

Menu development

Food cost management

Communication skills

Education

Bachelor's degree 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: $75,000 - $85,000 / year

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.

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