Sous Chef

Elior Group; New York (NY); Hybrid; USD 72,000 - 98,000; Full time

Benefits offered by this job

Medical coverage

Vision

UNUM insurance

Discount program

Commuter benefits

EAP

401k plan

Sick time

Holiday pay

Tuition reimbursement

Paid time off

Job summary

Elior North America seeks a skilled sous chef to lead culinary operations for Constellation Culinary in New York, NY. You will supervise and participate in BOH activities, mentor staff, and ensure high-quality production in a corporate dining setting.

Responsibilities include menu development, quality control, cost management, and adherence to safety standards. This role typically operates Monday–Friday within a corporate dining property.

Qualifications

• Demonstrated institutional, hotel, or restaurant culinary skills for large quantity production.
• 3-5 years of culinary management experience.
• Strong leadership, oral and written communication skills.
• Proven track record of controlling costs and managing budgets.

Responsibilities

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

Skills

Culinary management

Leadership

Communication

Cost control

Education

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

Job description

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The Role at a glance:

We are looking to add a skilled, experienced sous chef to our Constellation Culinary team in New York, NY. As a sous chef with Constellation Culinary Group, you will have the opportunity to teach others about your craft as you supervise and participate in the BOH operation in a corporate dining property. This is a Monday-Friday operation.

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.

Compensation Range

About $85,000

• Medical (FT Employees)
• 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.