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Continental Services

Contract dining and corporate catering services

Prep Cook – Garde Manger and Catering Production

Culinary & Kitchen ProductionConfirmed live in the last 24 hours
Full-timeTroy, MI, USANo salary listedIn-person

About the Job

Requirements

  • Previous restaurant, catering, banquet, commissary, or professional kitchen experience is preferred.
  • Basic knife skills and culinary knowledge are required.
  • The ability to read and accurately follow recipes is required.
  • The ability to weigh, measure, portion, and organize ingredients is required.
  • The ability to follow established visual and presentation standards is required.
  • Good organizational and time-management skills are required.
  • The ability to perform repetitive production while maintaining consistency is required.
  • The ability to work independently after receiving direction is required.
  • The ability to work collaboratively as part of a larger culinary team is required.
  • The ability to ask questions and communicate problems is required.
  • The ability to accept coaching and apply feedback is required.
  • The candidate should have a desire to develop culinary and presentation skills.
  • An understanding of basic food safety and sanitation practices is required.
  • The candidate must be willing to learn multiple areas of a large commissary operation.
  • The ability to stand and work on your feet for extended periods is required.
  • The ability to bend, reach, lift, carry, and perform repetitive culinary production tasks is required.
  • The ability to safely operate knives and standard commercial kitchen equipment is required.
  • The ability to work in refrigerated, hot, and high-volume production environments is required.
  • The ability to maintain focus and organization while working against event-driven production deadlines is required.
  • Availability to work schedules that may vary based on catering and event volume is required.

Responsibilities

  • Complete assigned daily prep lists accurately and within established production timelines.
  • Follow standardized recipes, production sheets, portion specifications, photographs, and presentation standards.
  • Wash, cut, slice, portion, cook, cool, and prepare ingredients according to established procedures.
  • Prepare components for catering platters, trays, displays, appetizers, salads, sandwiches, and other menu items.
  • Accurately weigh, measure, and portion ingredients to maintain consistency and control food cost.
  • Organize and stage prepared ingredients for efficient assembly by the Sous Chef and culinary team.
  • Maintain an organized workstation with the ingredients, equipment, and supplies needed for production.
  • Contribute to high-volume production while maintaining consistent quality and productivity throughout the shift.
  • Assist the Sous Chef with assembling and finishing catering platters, trays, displays, and other cold-food presentations.
  • Follow established standards for arrangement, color, balance, texture, spacing, portioning, garnishing, and overall appearance.
  • Handle finished products carefully to protect their quality and presentation.
  • Prepare and apply garnishes according to established recipes and presentation guidelines.
  • Develop the skills necessary to independently assemble established platter and tray presentations as training and experience progress.
  • Assemble and package products for drop-off catering in a manner that protects food quality, presentation, and suitability for transportation.
  • Assist with preparing food and components for live catered events as assigned.
  • Properly cover, label, date, store, stage, and organize prepared ingredients and finished products.
  • Review daily assignments, priorities, and production requirements with the Sous Chef or culinary leadership.
  • Complete assigned work accurately, communicate when tasks are finished, and promptly report shortages, delays, equipment issues, or other production concerns.
  • Ask questions and clarify instructions when recipes, quantities, timelines, or presentation standards are unclear.
  • Communicate mistakes and quality concerns promptly so corrective action can be taken before they affect production or an event.
  • Adjust priorities as directed when event requirements or production needs change.
  • Accept direction and constructive feedback professionally and apply it to future work.
  • Develop the ability to anticipate routine production needs as familiarity with the operation grows.
  • Take pride in producing food that meets established culinary, food safety, quality, and presentation standards.
  • Inspect ingredients before use and report products that do not meet quality expectations.
  • Maintain consistent cuts, portions, preparation techniques, flavor, and presentation.
  • Taste products when appropriate and as directed to develop an understanding of established flavor and quality standards.
  • Recognize when a product does not meet expectations and seek guidance before it leaves the commissary.
  • Continually improve knife skills, preparation techniques, speed, organization, and presentation ability.
  • Follow recipes, portion specifications, and production quantities accurately.
  • Use proper cutting and preparation techniques to maximize product yield and minimize unnecessary waste.
  • Properly store usable products when directed, ensuring all products are labeled, dated, and stored according to food safety procedures.
  • Follow FIFO (first in, first out) and established product-rotation practices.
  • Avoid unnecessary overproduction and communicate excess product, shortages, or unexpected yield issues to the Sous Chef.
  • Maintain an appropriate sense of urgency and remain productive throughout the shift.
  • Organize tools, ingredients, and work areas to minimize unnecessary movement and improve production efficiency.
  • Communicate professionally and respectfully with chefs, cooks, event teams, and other commissary employees.
  • Listen carefully to instructions and confirm or clarify information when necessary.
  • Communicate production changes, shortages, delays, and concerns promptly.
  • Work independently after receiving appropriate direction and training.
  • Assist teammates when assigned responsibilities are complete and additional support is needed.
  • Maintain a productive and professional approach during high-volume and time-sensitive production.
  • Participate in cross-training in other culinary production areas as assigned.
  • Learn basic responsibilities and production methods outside of garde manger.
  • Assist with hot and cold production, portioning, packaging, assembly, event preparation, and other culinary tasks as operational needs require.
  • Transition between production areas when priorities change, under the direction of culinary leadership.
  • Develop a broad understanding of how food moves through the commissary, from initial preparation through final event execution.
  • Support other cooks and departments when primary assignments are complete and additional assistance is needed.

Desired Qualifications

  • Previous restaurant, catering, banquet, commissary, or professional kitchen experience is preferred.

About the Company

Continental Services

Contract dining and corporate catering services

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
Not listed
Total funding
Not listed
Headquarters
Troy, MI
Founded
1989

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