Job Description

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

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, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, and training, writing plans for large events, and visiting events to insure quality and safety standards at each event location.

Monday - Friday 6am - 2pm.

Key Responsibilities

1. Leadership: Actively engage in the 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.

2. Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards. Ensure the kitchen is closed properly daily

3. Quality: Ensure quality and completeness of food production. Ensure quality standards are being met and timelines followed. Ensure timely and complete communication with interested parties to ensure quality standards are being met

4. Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations

5. Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process.

6. Management understand yearly goals and budgets including food costs, labor costs, forecasting of business’ seasonality and scheduling appropriately

Demonstrates attributes of

Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry
Strong organizational skills
Positive attitude and the willingness to work with all facets and levels of management

Skills, Knowledge and Expertise

1. Bachelor Degree in Culinary Arts OR equivalent work experience in the industry required

2. Proven track record of 5 + consecutive years in banquet and off premise catering, as well as, in a leadership/management role and management of up to 20+ staff

3. Large kitchen, banquet or off premise catering strongly preferred

4. Serve Safe/Allergen Certified or willingness to obtain certification required

5. Must be able and willing to work seasonal event driven schedule including nights, weekend and summer holidays

Benefits

We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.

• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.

Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.

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About Continental

The Great Lakes Food & Beverage Leader

Founded in 1989, Continental has grown from an office coffee and vending specialist to consistently ranking as one of the top events and contract dining and refreshment providers in the nation.

Guided by industry leaders and powered by the largest collection of culinary talent in the Midwest, our award-winning team has a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services.

Our singular mission is to delight our guests, every meal, every day.

It’s no secret that food brings us together. A cup of coffee is a chance to meet someone new. A meal is an opportunity to collaborate. At Continental, developing experiences that connect people is at the heart of everything we do.

Discover first-hand the passion of a full-service team committed to your vision and customizing services to support it.

Micro-Markets • Food Delivery • Full-Service Dining • Innovative Vending • Office Coffee & Water • Pantry Services • Barista Bars • Catering • Premier Events

Looking to grow your career on your terms? Get to know us more.

We Are Curious.

Bold, original thinking, and an innate curiosity for what’s new and next drives us to shake things up and create remarkable experiences.

We Dream Big.

We embrace the unknown and adventures big and small, individually and collectively. By being proactive and continuously striving for more, we continue to grow personally and professionally. And we’re not afraid to dig into a challenge.

We Champion Each Other.

Collaboration, teamwork, and trust aren’t just buzzwords to us—they truly define our culture.

We do more than just dish up great meals. Continental creates memorable experiences every day at our markets, corporate cafés, premier events and more. If hospitality is in your DNA, if you’re passionate about making difference, if you’re eager to roll up your sleeves and be part of a team, we’re looking for you.

Industry

Unknown

Company Size

201-500 employees

Headquarters

Troy, Michigan

Year Founded

1989

Website

continentalserves.com

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