Executive Chef: Lead Culinary Team & Menu Innovation

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

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.