Sous Chef

Constellation Culinary Group; New York (NY); Hybrid; USD 75,000 - 80,000; Full time

Job summary

Join a leading culinary team as a Sous Chef, where you will lead food preparation, manage kitchen staff, and develop menus. This full-time role offers a hybrid work schedule, ideal for culinary professionals eager to advance in a dynamic environment. Compensation ranges from $75,000 to $80,000 yearly, with various benefits including medical and 401k options.

Benefits

Weekly Pay

Medical (FT Employees)

Dental

Vision

401k

Paid Time Off

Tuition Reimbursement

Qualifications

• 3-5 years of culinary management experience required.
• Demonstrated skills in large quantity food production.
• Strong leadership and communication skills are essential.

Responsibilities

• Develop menus considering consumer tastes and budgetary constraints.
• Supervise daily preparation of food items and maintain safety standards.
• Control inventory and ensure financial goals are met.

Skills

Culinary Management

Leadership

Communication

Cost Control

Education

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

Job description

Join to apply for the Sous Chef role at Constellation Culinary Group

Join to apply for the Sous Chef role at Constellation Culinary Group

Sous Chef

Job Reference Number: 29171

Employment Type: Full-Time, HybridSegment: Dining & Events

Brand: Constellation

State: New York (US-NY)

The Role at a glance:

We are looking to add a skilled, experienced floating Sous Chef to our Constellation Culinary Group team! As a sous chef, 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.

This role requires frequent travel, covering units from NY to SC. These are B&I units; Typically, a Monday-Friday schedule with some weekend availability needed for events.

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:

$75-80,000/year

Our Benefits:

• Weekly Pay
• 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
• Growth Opportunities
  
  

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.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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