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Continental Chef Jobs (NOW HIRING)

Continental Services

Sous Chef

Auburn Hills, MI

... Continental consistently ranks among the top contract dining and refreshment providers in the ... The Sous Chef is the second-in-command in the kitchen and plays a critical role in ensuring ...

JDV Oceanside

Sous Chef (Float)

Oceanside, CA · On-site

$70K - $86K/yr

Mission Pacific recognized as #1 hotel in California and Continental U.S. and The Seabird as #3 in ... The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary ...

Hyatt Hotels Corporation

Sous Chef (Float)

Oceanside, CA · On-site

$70K - $86K/yr

Mission Pacific recognized as #1 hotel in California and Continental U.S. and The Seabird as #3 in ... The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary ...

Shore Lodge Whitetail LLC

Pastry Sous Chef

Mccall, ID · On-site

... in the continental United States, near 3 major river systems and close to the best and most ... PASTRY SOUS CHEF If you love to prepare skillful, ingredient-driven pastries that celebrate the ...

Shore Lodge Whitetail LLC

Pastry Sous Chef

Mccall, ID · On-site

... in the continental United States, near 3 major river systems and close to the best and most ... PASTRY SOUS CHEF If you love to prepare skillful, ingredient-driven pastries that celebrate the ...

J.C. Newman Cigar Co.

Executive Chef

Tampa, FL · On-site

$95K - $115K/yr

Executive Chef For more than 131 years and four generations, J.C. Newman Cigar Co. has handcrafted ... Elaine's , a classic American restaurant with continental and local influences serving breakfast ...

EPISCOPAL CHURCH HOME

Sous Chef - Full Time

Henrietta, NY · On-site

$23.50/hr

Assembles food for lunch, dinner, snacks and the next day's continental breakfast per requisition ... Attend all chef/production meetings to address problems, concerns or plans. * Prepares all food ...

Continental Services

Executive Chef

Detroit, MI · On-site

$70K - $75K/yr

Executive Chef Department: CCS Taubman Cafe 700166 Employment Type: Full Time Location: CCS Reporting To: Dawn Chmiel Compensation: $70,000 - $75,000 / year Description The Executive Chef is ...

Princess Cruises

Chef De Partie

New York, NY · On-site

$20.75 - $26.25/hr

Chef De Partie Department: Galley Employment Type: Fixed Term Contract Location: Global Reporting ... Extensive knowledge of international cuisines, with strong expertise in Western/Continental cuisine ...

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Continental Chef information

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$28.5K

$64K

$95K

How much do continental chef jobs pay per year?

As of Jun 9, 2026, the average yearly pay for continental chef in the United States is $63,994.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $75,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive in the Continental Chef position, and why are they important?

To thrive as a Continental Chef, you need expertise in preparing and presenting European-style cuisine, a deep understanding of various cooking techniques, and often a diploma or certification in culinary arts. Familiarity with kitchen equipment, inventory management systems, and food safety certifications such as HACCP or ServSafe are typically required. Creativity, time management, and the ability to work well in a team environment set top candidates apart. These skills ensure the chef can maintain high culinary standards, operate efficiently in a busy kitchen, and consistently deliver exceptional dishes to guests.

How to become a continental chef?

To become a continental chef, you typically need formal culinary training through a culinary school or apprenticeship, focusing on European cuisine. Gaining experience in professional kitchens, developing skills in food preparation and presentation, and obtaining relevant certifications can enhance job prospects. Knowledge of kitchen safety, knife skills, and menu planning are also important for success in this role.

What are the typical work schedules and team dynamics for Continental Chefs in professional kitchens?

Continental Chefs commonly work in shifts that may include evenings, weekends, and holidays, as most establishments serve meals during peak dining hours. In a professional kitchen, they are part of a larger culinary team that includes sous chefs, line cooks, and kitchen assistants, all working together to ensure timely and high-quality meal preparation. Collaboration is key, as Continental Chefs often coordinate with pastry chefs and service staff to deliver a seamless dining experience. Teamwork, clear communication, and adaptability help to navigate the fast-paced, high-pressure environment of a modern kitchen.

What is a Continental Chef job?

A Continental Chef is a professional cook specializing in European cuisine, including French, Italian, and Mediterranean dishes. They are responsible for preparing, cooking, and presenting meals while ensuring high culinary standards. Their duties include menu planning, ingredient selection, and maintaining kitchen hygiene. Continental Chefs often work in hotels, restaurants, or cruise ships, where they create diverse and flavorful dishes from various European culinary traditions.

More about Continental Chef jobs
What cities are hiring for Continental Chef jobs? Cities with the most Continental Chef job openings:
What states have the most Continental Chef jobs? States with the most job openings for Continental Chef jobs include:
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Continental Chef jobs near you
Infographic showing various Continental Chef job openings in the United States as of May 2026, with employment types broken down into 86% Full Time, and 14% Part Time. Highlights an 100% In-person job distribution, with an average salary of $63,994 per year, or $30.8 per hour.
Sous Chef

Sous Chef

Continental Services

Auburn Hills, MI

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 25 days ago

Job description

Description
A Taste of Who We Are:

Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry’s source for food service news and trends.

Our Mission
Delight our guest. Every meal. Every day.
Our Core Values

Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.

Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time.

Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences. 

Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way. 

Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services.

The Experience You’ll Create:
The Sous Chef is the second-in-command in the kitchen and plays a critical role in ensuring exceptional food quality, smooth operations, and a positive, collaborative culinary environment. This position supports all food service programs for a multi-outlet pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering.
The Sous Chef assists in menu development, supervises daily kitchen operations, and steps into the Executive Chef role as needed. The ideal candidate is creative, dependable, and passionate about food—someone who contributes positively to the kitchen culture and fosters strong relationships with staff, management, and the Executive Chef.
This role requires a hands-on leader who thrives in a fast-paced, evolving environment and can consistently deliver high-quality food that elevates the guest experience.
Culinary Execution & Support
  •  Assist the Executive Chef in menu development, recipe testing, and creation of seasonal and event-driven offerings.
  • Oversee food preparation, production, and service across all outlets to ensure consistency and excellence.
  • Maintain high standards for food quality, presentation, and portion control.
  • Ensure all dishes are prepared according to standardized recipes and venue specifications.
  • Lead the kitchen during the Executive Chef’s absence.
Kitchen Operations
  • Coordinate the day-to-day flow of kitchen operations, including prep schedules, station assignments, and service readiness.
  • Monitor inventory, assist in ordering, and manage storage and rotation to minimize waste.
  • Maintain compliance with ServeSafe guidelines and ensure sanitation and safety practices are followed at all times.
  • Assist with event execution, including menu preparation, buffet setups, and catering logistics.
Leadership & Team Development
  • Support the Executive Chef in training, coaching, and mentoring culinary staff.
  • Model a positive, professional attitude and help maintain a supportive, respectful workplace.
  • Assist in scheduling, evaluating, and developing kitchen team members.
  • Encourage collaboration with front-of-house teams and contribute to strong interdepartmental communication.
Quality, Consistency & Standards
  • Monitor food production throughout service to ensure timeliness and consistency.
  • Uphold all culinary, operational, and safety standards set by the Executive Chef and General Manager.
  • Help troubleshoot operational challenges and recommend process improvements.
Business & Financial Support
  • Support the Executive Chef in achieving food cost, labor cost, and waste management targets.
  •  Assist with maintaining accurate prep lists, production logs, inventory counts, and recipe costing where applicable.
Performs other related duties as assigned. 

Ingredients for Thriving:
Required:
  • Minimum 2 years of experience as a Sous Chef in a high-volume kitchen.
  • ServeSafe Certification required.
  • Strong cooking skills and clear understanding of kitchen operations.
  • Ability to supervise staff, maintain composure, and lead during busy service periods.
  • Strong communication and interpersonal skills.
  • Ability to work a flexible schedule including evenings, weekends, and event days.
Preferred:
  • Culinary degree or formal culinary training.
  • Experience in country clubs, resorts, or multi-outlet operations.
  • Experience with catering, banquets, or special event food preparation.
  • Familiarity with cost control, ordering systems, and inventory procedures.
Location(s) & Logistics:
  • Ability to stand and work in a fast-paced kitchen for extended periods.
  • Ability to lift up-to 50 lbs. and perform physical kitchen tasks safely.


Savor the Benefits:
We offer a range of benefits for eligibles team members, including:
  • Health Coverage – Medical, Dental and Vision
  • Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness
  • 401(k)
  • Paid Time Off
  • Wellness Programs
  • Additional Perks
To see a summary of current benefits, please visit https://www.continentalserves.com/work-at-continental/#benefits.
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