Executive Chef: Lead Kitchen & Events (Flexible Hours)

Continental Services; Rochester Hills (MI); On-site; USD 65,000 - 68,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

401(k) with company match

Paid time off

Job summary

Continental Services is seeking an Executive Chef in Michigan to lead the culinary team, oversee daily food production, and ensure top quality for meals and events. You will train staff, plan menus, and manage kitchen operations to meet service goals.

Requires a Bachelor's in culinary or hospitality, 5+ years of kitchen leadership, and ServSafe Manager plus allergen certifications (or willingness to obtain). Strong communication and cost-control skills are essential.

Qualifications

• Bachelor's degree in culinary or hospitality or equivalent work experience.
• Five or more years culinary experience required, large kitchen preferred.
• Prior management experience strongly preferred.
• ServSafe Manager and Allergen certification preferred; willing to obtain if needed.

Responsibilities

• Execute breakfast, lunch, and special events.
• Conduct daily line checks for quality before service.
• Communicate issues and drive continuous improvement.
• Manage culinary team including Sous Chef, cooks and dishwasher staff.
• Develop menus; research culinary trends and ideas.
• Oversee menu testing, prototyping and recipe compliance.
• Complete weekly production sheets and schedules.
• Forecast culinary production for events and manage inventory.

Skills

Leadership

Menu planning

Food safety

Communication

Team management

Computer skills

Education

Bachelor's Degree in culinary or hospitality

Tools

ServSafe Manager

Allergen certification

Job description

Continental Services is seeking an Executive Chef in Michigan to lead the culinary team, oversee daily food production, and ensure top quality for meals and events. You will train staff, plan menus, and manage kitchen operations to meet service goals.

Requires a Bachelor's in culinary or hospitality, 5+ years of kitchen leadership, and ServSafe Manager plus allergen certifications (or willingness to obtain). Strong communication and cost-control skills are essential.