Executive Chef: Lead Culinary Team | Flexible Hours & PTO

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

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.