Floating Executive Chef
$60k - $72k/yr
Senior
Associate's
Troy, MI, USA
In PersonOut-of-state travel is required.
Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
- An associate degree in culinary or equivalent work experience in the industry is required.
- Five or more years of culinary experience is required.
- Prior management experience is strongly preferred.
- ServSafe Manager and Allergen certifications are preferred; if not held, the employee 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 team members in food preparation execution is required.
- Excellent 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.
- Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry is required.
- The role requires a professional demeanor, neat and well-groomed appearance, and a pleasant, positive manner.
- The role requires flexibility, follow-through, and the ability to balance business requirements with client requests.
- The role requires culinary skill and the ability to develop new dishes and scale them appropriately for client experience.
- The role requires resilience, endurance, and persistence.
- The role requires a collaborative work style, respect for others' contributions, and the ability to gain buy-in, trust, and accountability.
- The role requires direct, honest communication, information sharing, active listening, and collaborative issue resolution.
- The role requires ethical conduct, respect and consistency in dealing with people, and alignment with company values and culture.
Responsibilities
- Deliver high-quality food to guests through excellent culinary execution at each location.
- Ensure production logs, recipe compliance, station setup, and other culinary standards are in place.
- Conduct site visits and quarterly culinary audits to ensure standards and consistency.
- Troubleshoot culinary inconsistencies, identify solutions, and retrain staff as directed by the Regional Operations Manager and Director.
- Participate in culinary counsel to share feedback and best practices.
- Engage culinary teams through a supportive leadership style and advocate for the company's culinary offerings.
- Ensure proper packaging is used for all offerings.
- Complete daily temperature logs and ensure the process is followed at serviced locations.
- Uphold food safety and sanitation standards, including temperature logs and proper hot- and cold-food handling.
- Support high-end and large-event catering, including appropriate menus and execution processes.
- Evaluate purchasing practices and inventory efficiencies.
- Assist in achieving financial goals through recipe compliance, purchasing, inventory, production levels, and training.
- Participate in interviewing, selecting, and assessing talent as appropriate.
- Provide coaching, training, and development opportunities as needed.
- Research and develop new culinary trends and menu ideas.
- Review recipes and product yields for accuracy at locations.
- Understand the retail environment, compliance, and marketing of items.
- Evaluate results using data and adjust menus accordingly.
- Build relationships with support departments to collaborate and influence.
- Take on additional projects and assignments as needed.
- Provide leadership as a working manager at events.
- Develop training programs and materials.
- Set performance expectations and work hours, and manage delegation of responsibilities.
- Provide coaching, training, and development and succession-planning opportunities.
- Resolve employee concerns, escalated issues, and grievances.
Desired Qualifications
- Prior management experience.
- ServSafe Manager certification.
- Allergen certification.
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