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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 Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards and that customer needs are met on a consistent basis. As a manag

WHO WE ARE We are Midwest’s largest food management company offering custom dining, refreshment services, and special events catering. Our passionate team of highly skilled food service industry leaders explores what’s new and what’s next, creating fresh and vibrant offerings for our guests. We serv

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

The Barista is responsible for preparing and serving quality food and beverage products consistently for all customers by adhering to all recipe and presentation standards. Schedule: Tuesday - Thursday 6:30am - 2:00pm

The Food Service Worker is responsible for food preparation, cooking, cleaning, stocking, organizing, and providing excellent customer service.Schedule: Monday - Friday 6am - 2pm.

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 Regional Culinary Professional is responsible for the culinary execution ensuring high quality food offerings at each of our locations. To delight our guests, every meal, every day through effective and repeatable culinary standards by providing the training and tools required for success. Provi

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 Food Service Worker is responsible for food preparation, cooking, cleaning, stocking, organizing, and providing excellent customer service.This role also requires being a market merchandiser. Filling 3 markets, helping with grab and go creations, run lunch delivery orders, and stocking markets.

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

The preparation cook is responsible for retrieving, combining, preparing and storing a variety of foods, such as meats, vegetables, desserts, etc, following approved procedures and food safety protocols.Schedule: Monday - Friday: 6am - 3pm

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 staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Wor

Responsible for creating a consistent quality product and culinary experience, while also providing exceptional customer service, presentation, and a clean and safe eating environment.This role will also require supervising concessions during shows, counting draws, making deposits, and inventorying

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

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