Culinary Director

Continental Services•Troy, MI

7d•$90,000 - $100,000•Onsite

About The Position

Continental Services is searching for a Director of Culinary who’s not just a culinary talent, but an outgoing, self‑starting leader ready to bring creativity, passion, and positive energy to the kitchen. We’re looking for someone who thrives in a fast‑paced environment, inspires their team, and isn’t afraid to take initiative to craft unforgettable experiences. If you’re driven, dynamic, and excited to make your mark, we’d love to talk. Let’s create something extraordinary together!

Requirements

7+ years experience
DOT certification required
Strong proficiency with Microsoft Office Suite and industry systems.

Nice To Haves

Bachelor’s degree in culinary arts or hospitality, or equivalent experience.
Five or more years of culinary experience; large‑volume kitchen preferred.
Prior management experience is strongly preferred.
ServSafe Manager and Allergen certifications preferred (or willingness to obtain).
Advanced food preparation knowledge.
Ability to produce a wide range of culinary offerings.
Ability to train and mentor culinary team members.
Strong written and verbal communication skills.
Professional, polished appearance and demeanor.
Ability to build relationships with clients and industry partners.

Responsibilities

Manages day‑to‑day culinary operations, including food production, staff communication, training, weekly production planning, and maintaining overall food quality.
Oversees catering / event work, scheduling, writing actionable plans, and onsite quality assurance.
Responsible for execution of breakfast, lunch, and special events.
Conduct daily line checks and verify food quality before each service.
Communicate food and service issues to staff and drive continuous improvement.
Manage culinary team including Sous Chef, Cooks, and Utility.
Develop menus and research new culinary trends.
Lead menu testing, recipe generation, and compliance.
Complete weekly production sheets.
Prepare weekly schedules and forecast needs.
Maintain kitchen cleanliness and sanitation standards.
Oversee staff development, training, and team‑building plans.
Manage inventory and ordering processes.
Assist in achieving financial goals, including food cost control.
Attend regular culinary management meetings.
Provide leadership as a working manager.
Participate in interviewing, selecting, and assessing culinary talent.
Set performance expectations and manage delegation of duties.
Offer coaching, training, and development opportunities.
Resolve employee concerns and escalated issues.
Assist with annual employee evaluations.
Develop training materials and programs.
Oversight of HR functions including lifecycle of employee.