Executive Chef
About the job
- Five or more years of culinary experience are required; experience in a large kitchen is strongly preferred.
- A bachelor's degree in culinary or hospitality is acceptable, or equivalent work experience in the industry.
- ServSafe Manager and Allergen certifications are preferred; candidates without them must be willing to obtain them through the ServSafe training program.
- Advanced knowledge of food preparation practices is required.
- Ability to prepare a wide range of culinary offerings is required.
- Ability to teach and train other staff in food preparation is required.
- Computer skills are required.
- Good verbal and written communication skills are required.
- Ability to maintain and build relationships with existing and potential clients and industry contacts is required.
- Manage the culinary team day to day to produce food and maintain overall food quality, including communication with staff, training on kitchen procedures, planning weekly production, and scheduling.
- Work at offsite events, schedule and train staff, write plans for large events, and visit events to ensure quality.
- Execute breakfast, lunch, and special events.
- Conduct daily line checks and check food items for quality before each meal service.
- Communicate food and service issues to staff and support continuous improvement.
- Manage the culinary team, including Sous Chef, Cooks, and Dishwasher staff, ensuring work is complete and accurate.
- Develop menus and research new culinary trends and menu ideas.
- Oversee menu testing, prototyping, recipe compliance, and recipe generation.
- Complete weekly production sheets and schedule needs and forecasts for culinary production and events.
- Manage kitchen cleanliness, inventory, and ordering.
- Oversee culinary staff development, training, and team-building plans.
- Assist the General Manager in achieving financial goals by managing food costs.
- Attend regular culinary management meetings.
- Provide leadership as a working manager, including at events.
- Participate in interviewing, selecting, and assessing talent; make hiring, firing, and promotional decisions.
- Set performance expectations and work hours, and delegate responsibilities.
- Provide coaching, training, and development opportunities; resolve employee concerns, escalated issues, and grievances.
- Assist the General Manager with annual employee evaluations.
- Develop training programs and materials.
- Complete additional projects and assignments as needed.
- Prior management experience is strongly preferred.
- Experience in a large kitchen is strongly preferred.
- ServSafe Manager and Allergen certifications are preferred.
About the company
Continental Services is a contract dining management company that provides fresh, handcrafted food for corporate workplaces, grab-and-go pantry-style vending, special events, and luxury yachts. The company runs on long-term contracts and event-based services, delivering tailored dining solutions through on-site staffing, menu design, catering operations, and specialized yacht provisioning. By managing client needs end-to-end, Continental ensures high-quality food and reliable service for businesses, events, and luxury vessels. What sets Continental apart is its collaborative culture, flexible hours, and a track record of adapting to crises (notably its COVID-19 response, where it fed frontline health workers), along with its focus on reimagining workplace dining. The company’s goal is to be a trusted partner for corporate dining, events, and luxury hospitality by delivering customized, consistent, and dependable food experiences while supporting clients’ operational needs.
Company Size
201-500
Company Stage
N/A
Total Funding
N/A
Headquarters
Troy, Michigan
Founded
1989
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Simplify's Take
What believers are saying
- Continental claims more than 3,000 clients, including Fortune 100 companies, as of April 2026.
- Updated July 2026 materials highlight award-winning teams and 24/7 service technicians.
- Its Midwest footprint spans Detroit, Cleveland, Columbus, Indianapolis, and other dense markets.
What critics are saying
- Private-equity ownership shifted to Morgan Street Holdings in November 2024, pressuring exit-driven execution.
- Michigan Central and similar premium accounts concentrate revenue in event-driven, discretionary spending.
- Workplace dining demand stays fragile if remote work reduces on-site headcount through 2026.
What makes Continental Services unique
- Detroit-founded since 1989, Continental serves workplaces, events, and yachts across the Midwest.
- It pairs contract dining with micro-markets, coffee, delivery, and custom culinary programs.
- Michigan Central named Continental exclusive catering partner on April 20, 2026.
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Benefits
- Meal Benefits