Sous Chef
About the job
- Bachelor degree in Culinary Arts or equivalent work experience in the industry is required.
- A proven track record of 5 or more consecutive years in banquet and off-premise catering, as well as in a leadership or management role and management of up to 20 or more staff.
- Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry.
- Strong organizational skills.
- ServeSafe or Allergen certification, or willingness to obtain certification, is required.
- Must be able and willing to work a seasonal, event-driven schedule including nights, weekends, and summer holidays.
- Manage the culinary team day to day to produce food and maintain overall food quality, including communicating with staff, training staff on kitchen procedures, laying out production week to week, and scheduling appropriately.
- Work offsite events, schedule and train staff, write plans for large events, and visit event locations to ensure quality and safety standards.
- Engage in training, development, and leadership of the culinary team.
- Assist in the ongoing creation and execution of the company vision.
- Incorporate individual annual reviews of team members into yearly planning.
- Facilitate and manage daily kitchen preparation; ensure food is properly prepared, packaged, and shipped for portioning and service in compliance with recipe standards; and ensure the kitchen is closed properly each day.
- Ensure quality and completeness of food production, that quality standards are met and timelines followed, and that interested parties receive timely and complete communication to support those standards.
- Maintain awareness of new food trends, catering delivery methods, new ingredients, and trends in plate presentations.
- Manage daily upkeep and organization of kitchen prep areas, coolers, and freezers, and rotate products efficiently through the planning process.
- Understand yearly goals and budgets, including food costs, labor costs, and business seasonality forecasting, and schedule appropriately.
- Experience in a large kitchen, banquet, or off-premise catering setting is strongly 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