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The Supervisor is responsible for supervising daily operations and provide leadership and direction to personnel. Ensuring that all recipes, food preparations, and presentations meet company's specifications and commitment to quality. Maintaining a safe, orderly and sanitized kitchen. Demonstrating

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 o

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

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

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

The Route Manager is the operational and leadership backbone of Continental’s Market and Vending business. You will drive excellence in Route Optimization, Employee Retention, Compliance, and Fleet & Driver Safety. You will serve as the critical link between centralized support teams and field emplo

Corrections is seeking candidates to work within the kitchen of Macomb County Correctional Facilities. This role is from 5am - 1pm. 5 days on, 2 days off.

We are looking for a seasoned regional manager to handle our business operations in a specific region. The regional manager will be in charge of leading and managing daily operations in order to meet corporate objectives and increase profits. Your responsibilities as a regional manager also include

The Lead Event Cook is responsible for leading culinary execution for events at The Department at Hudson’s while maintaining exceptional standards of food quality, consistency, presentation, sanitation, and guest experience. This role serves as the culinary lead during assigned events and supports s

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 exce

About 2Unique Catering Company 2Unique Catering Company is a versatile, forward-thinking culinary operation offering services ranging from drop-off cuisine service to interactive stations and exquisite multi-course plated events. We are passionate about creativity, outstanding service, and unforgett

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

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 o

The Food Operations Associate plays a dual role in supporting both food production and delivery operations. This position is responsible for supporting the preparation and packaging of high-quality food products, maintaining safety and quality standards, and ensuring accurate, timely deliveries to c

The Events Cook is a hands-on culinary team member responsible for supporting the execution of high-quality catered events at Ford House. This role helps protect the guest experience through consistent preparation, organized station set-up, timely production, and clean, accurate presentation that re

The Managed Venues Operations Manager’s responsibility is to assist in oversite of the day-to-day operational execution across Continental’s managed venue portfolio. This role partners closely with the Director of Concessions, Senior Operations Manager and cross-functional teams to ensure consistent

WHO WE’RE LOOKING FOR The Department at Hudson's is looking for a standout Event Producer. We’re especially looking for someone who thrives while collaborating, loves building cross-department relationships and seeks open communication. A perfect culture fit would be someone who takes their work ser

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

Responsible for creating a consistent quality product and culinary experience, while also providing exceptional customer service, presentation, and a clean and safe eating environment.

Canteen Corrections is seeking candidates to work within the kitchen of Macomb County Correctional Facilities. 5am - 1pm. 5 days on, 2 days off. Rotating schedule.