Sous Chef

Elior; Greenwich (CT); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

Voluntary UNUM offering for Accident,

Critical Illness and Hospital Indemnit

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior North America seeks a skilled sous chef to join the Dining & Events segment in Greenwich, CT. You will supervise and participate in preparing salads, soups, fish, meats, vegetables, and desserts while teaching others the craft and managing and teaching a team.

Responsibilities include menu development, maintaining safety/sanitation standards, and controlling costs and budgets to meet financial goals. This onsite role offers a Monday–Friday schedule with competitive compensation and

Qualifications

• 3-5 years of culinary management experience.
• Strong leadership and oral and written communication skills.
• Proven track record of controlling costs and managing annual budgets.

Responsibilities

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and budgetary constraints.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspect units to observe quality of food preparation, service, and cleanliness.
• Implement culinary production for events and catered functions.
• Supervise and participate in the preparation and display of menu items for functions.
• Maintain inventory controls for food, supplies and equipment; interview, train and evaluate staff.
• Control revenue and expenses to meet financial goals.
• Ensure the highest level of customer service.

Skills

Culinary management

Leadership

Budget control

Education

Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management

Job description

Greenwich, CT

The Role at a glance:

We are looking to add a skilled, experienced sous chef to our [Segment] team in [City]. As a sous chef with [Segment], you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.

Job Reference Number: 43601

Employment Type: Full-Time, Onsite

Segment: Dining & Events

Brand: Constellation

Location: Greenwich, CT

What you'll be doing:

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Implement culinary production for special events, monotony breakers, and catered functions.
• Supervise and participate in the preparation and display of menu items for special functions.
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Other duties as assigned.

What we're looking for:

Must-haves:

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3- 5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:

• Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Where you'll be working:

TBD by recruiter

Compensation Range

$80,000 - $85,000

Monday - Friday operation

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off

About Constellation:

From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality.

About Elior North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer:

This job description can be revised by management as needed.