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Continental Chef Jobs (NOW HIRING)

Continental Services

Sous Chef

Jackson, MI · On-site

$19 - $20/hr

Sous Chef Department: Consumers Energy Patio Cafe 700131 Employment Type: Full Time Location: CE - Patio Cafe Reporting To: Brandon White Compensation: $19.00 - $20.00 / hour Description The Sous ...

Continental Services

Executive Chef

Detroit, MI

$70K - $75K/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

Detroit, MI

$70K - $75K/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 ...

Sodexo

Executive Chef 1

Lakewood, CO · On-site

$61K - $79K/yr

Role Overview Sodexo has an opening for an Executive Chef 1 for Colorado Academy located in Denver ... Caterings can range from daily continental breakfasts to plated dinners for high end catering and ...

Sodexo

Executive Chef 1

Lakewood, CO · On-site

$71K - $98K/yr

Role Overview Sodexo has an opening for an Executive Chef 1 for Colorado Academy located in Denver ... Caterings can range from daily continental breakfasts to plated dinners for high end catering and ...

Sodexo

Executive Chef 1

Lakewood, CO

$71K - $98K/yr

Role Overview Sodexo has an opening for an Executive Chef 1 for Colorado Academy located in Denver ... Caterings can range from daily continental breakfasts to plated dinners for high end catering and ...

Continental Services

Sous Chef

Jackson, MI

$19 - $20/hr

Description The Sous Chef is responsible to 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 ...

Evolve Treatment Centers

Chef/Cook

Danville, CA · On-site

$32 - $34/hr

... a Residential Chef (Cook) for our 6-bed adolescent residential treatment home in Danville, CA ... Ensure that items for continental breakfast are available for clients to self-serve 7 days per week

Evolve Treatment Centers

Chef/Cook

Danville, CA · On-site

$32 - $34/hr

Evolve Treatment Centers is hiring a Residential Chef (Cook) for our 6-bed adolescent residential ... Ensure that items for continental breakfast are available for clients to self-serve 7 days per week

The Surf Club Restaurant

Commis

Surfside, FL

$17 - $20/hr

Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller's restaurant honors the location's history of good times and grand parties with classic Continental cuisine for a modern ...

Princess Cruises

Chef De Partie

New York, NY · On-site

$20.75 - $26.25/hr

Minimum of five years of relevant culinary experience, including at least one year as Chef de ... Extensive knowledge of international cuisines, with strong expertise in Western/Continental cuisine ...

Peppermill & Western Village

Master Cook

Sparks, NV · On-site

$14.25 - $19.25/hr

Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining ... Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental ...

Princess Cruises

$17.75 - $22.50/hr

Minimum of five years of relevant culinary experience, including at least one year as Chef de ... Extensive knowledge of international cuisines, with strong expertise in Western/Continental cuisine ...

Princess Cruises

$19.25 - $24.25/hr

Minimum of five years of relevant culinary experience, including at least one year as Chef de ... Extensive knowledge of international cuisines, with strong expertise in Western/Continental cuisine ...

Princess Cruises

$17.75 - $22.50/hr

Minimum of five years of relevant culinary experience, including at least one year as Chef de ... Extensive knowledge of international cuisines, with strong expertise in Western/Continental cuisine ...

Hudson Manpower

Commis I & Commis II - Kuwait

New York, NY · On-site

$17.50 - $24/hr

We are hiring skilled and motivated Commis I & Commis II Chefs with experience in Continental, Arabic, or Multi-Cuisine kitchens. If you are passionate about culinary excellence and ready to grow in ...

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Continental Chef information

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$28.5K

$64K

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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:
What job categories do people searching Continental Chef jobs look for? The top searched job categories for Continental Chef jobs are:
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, The Department at Hudson's

Sous Chef, The Department at Hudson's

Continental Services

Detroit, MI • On-site

$49K - $66K/yr

Full-time

Posted 6 days ago

Job description

The Sous Chef is responsible for leading culinary execution for catered events, banquets, activations, VIP experiences, and daily production operations at The Department at Hudson's. This role serves as a hands-on culinary leader responsible for maintaining exceptional food quality, operational excellence, team development, and flawless event execution.
The Sous Chef supports all culinary functions including production, event execution, staffing coordination, food safety compliance, inventory control, and culinary leadership while upholding the elevated hospitality standards of The Department at Hudson's.
This position requires flexibility, urgency, strong organizational skills, and the ability to lead multiple events simultaneously in a fast-paced luxury hospitality environment.
Event & Banquet Execution
  • Lead execution of banquet, plated, buffet, reception, and activation-style culinary events.
  • Execute BEOs, production schedules, timelines, and event specifications with precision.
  • Direct culinary teams during event setup, service, breakdown, and post-event recovery.
  • Conduct pre-shift meetings to review menu details, timelines, dietary restrictions, and service expectations.
  • Ensure food is presented consistently and according to Department at Hudson's standards.
  • Maintain communication with Event Managers, FOH teams, Sales, and Operations throughout service.
  • Support chef-attended stations and interactive guest experiences.
Culinary Production & Kitchen Leadership
  • Assist in daily food production during periods without scheduled events.
  • Manage prep schedules and ensure recipes are followed exactly for consistency and yield.
  • Monitor labor deployment and productivity throughout shifts.
  • Maintain recipe standards, portion controls, and execution procedures.
  • Train, coach, and develop cooks, prep cooks, and culinary leads.
  • Participate in menu testing, seasonal menu development, and production improvements.
  • Assist with ordering, receiving, inventory, and product rotation.
Team Leadership
  • Lead and motivate culinary staff through professional coaching and accountability.
  • Assign work priorities and ensure tasks are completed to standard and on time.
  • Monitor attendance, punctuality, appearance, and workplace professionalism.
  • Assist with onboarding and performance evaluations.
  • Build a culture of teamwork, urgency, and hospitality.
Food Safety & Compliance
  • Enforce all food safety and sanitation procedures.
  • Ensure temperature logs, labeling, dating, and storage procedures are maintained.
  • Conduct line checks and quality audits.
  • Maintain readiness for health inspections and internal audits.
  • Support HACCP and Department SOP compliance.
Administrative Responsibilities
  • Review BEOs and identify operational risks or missing information.
  • Forecast labor and production requirements.
  • Assist with scheduling and staffing recommendations.
  • Maintain accurate production records and prep sheets.
  • Participate in culinary meetings and operational planning.
Qualifications
  • 3-5+ years of Sous Chef or high-volume culinary leadership experience.
  • Banquet, hotel, luxury venue, or event culinary experience preferred.
  • Strong understanding of large-scale production and plated execution.
  • Experience managing multiple simultaneous events.
  • Knowledge of food cost controls and inventory practices.
  • Ability to read and execute BEOs and production documents.
  • ServSafe Manager Certification required.
  • Culinary degree preferred but not required with equivalent experience.
Physical Requirements
  • Ability to stand for extended periods.
  • Ability to lift and move up to 50 lbs.
  • Ability to work in hot, cold, and fast-paced kitchen environments.
  • Flexible schedule including mornings, evenings, weekends, holidays, and special events.
Success Measures
  • Event execution accuracy and guest satisfaction.
  • Food quality and consistency.
  • Labor efficiency and production readiness.
  • Team engagement and retention.
  • Sanitation and safety compliance.
  • Ability to execute events on schedule with minimal operational disruptions.
The Department at Hudson's is committed to delivering elevated hospitality experiences through culinary excellence, innovation, teamwork, and flawless execution.

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