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Continental Chef Jobs in Michigan (NOW HIRING)

Continental Services

Sous Chef

Auburn Hills, MI · On-site

... 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 ...

Birmingham Pub

Executive Chef

Birmingham, MI

$1.2K - $1.4K/wk

The Executive Chef oversees the Back of House team members, takes care of the inventory and ... of continental cuisine, craft libations, and a wine list for the enthusiast. We believe life is ...

Continental Services

Executive Chef

Auburn Hills, MI · On-site

The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering. This ...

Continental Services

Executive Chef

Rochester Hills, MI · On-site

$65K - $68K/yr

Executive Chef Department: Fanuc 700179 Employment Type: Full Time Location: Fanuc Reporting To: Carolyn Reynolds Compensation: $65,000 - $68,000 / year Description The Executive Chef is responsible ...

Continental Services

Executive Chef

Rochester Hills, MI · On-site

$65K - $68K/yr

Description The Executive Chef is responsible for manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff ...

Continental Services

Executive Chef

Rochester Hills, MI

$65K - $90K/yr

The Executive Chef is responsible for manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of ...

Continental Services

Chef Manager

MI · On-site

$60K - $62K/yr

Chef Manager Department: Chelsea Proving Grounds 700259 Employment Type: Full Time Location: Chelsea Proving Grounds Reporting To: Daniel Kahn Compensation: $60,000 - $62,000 / year Description The ...

Continental Cregars LLC

Kitchen Supervisor

Rochester, MI · On-site

$20 - $25/hr

Lead the team in the absence of the Executive Chef * Assist with the completion of daily & weekly prep and cleaning lists * Label and stock all ingredients on shelves so they can be organized and ...

Continental Cregars LLC

Dishwasher

Rochester, MI · On-site

$15 - $18/hr

Perform other kitchen duties as assigned by Chef, Sous Chef or other management Skills * Ability to follow all sanitation procedures * Ability to work in a team * Very good communication skills

Birmingham Pub

Server

Birmingham, MI · On-site

$3.65 - $5/hr

Clearly explain chef specials and answer questions * Offer recommendations and up-sell to improve ... of continental cuisine, craft libations, and a wine list for the enthusiast. We believe life is ...

Continental Cregars LLC

Cook

Rochester, MI · On-site

$15 - $18/hr

Perform other kitchen duties as assigned by Chef, Sous Chef or other management Skills * Proven experience as a Grill and/or sauté cook * Experience in using cutting tools, cookware * Knowledge of ...

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Continental Chef information

See Michigan salary details

$24.8K

$55.8K

$82.8K

How much do continental chef jobs pay per year?

As of Sep 7, 2026, the average yearly pay for continental chef in Michigan is $55,777.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,600.00 and $65,400.00 per year, depending on experience, location, and employer.

What is a continental chef?

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.

What are the key skills and qualifications needed to thrive as a continental chef?

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.

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 are popular job titles related to Continental Chef jobs in Michigan?

For Continental Chef jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Continental Chef jobs in Michigan look for?

The top searched job categories for Continental Chef jobs in Michigan are:

What cities in Michigan are hiring for Continental Chef jobs?

Cities in Michigan with the most Continental Chef job openings:

Continental Chef jobs near you
Infographic showing various Continental Chef job openings in Michigan as of August 2026, with employment types broken down into 72% Full Time, 22% Part Time, 3% Temporary, 2% Contract, and 1% Nights. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $55,777 per year, or $26.8 per hour.

Sous Chef

Continental Services

Auburn Hills, MI • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 26 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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