Executive Chef

Constellation is a leading culinary and catering brand specializing in delivering high-quality business dining and event catering services across the United States. Renowned for crafting exceptional food experiences, Constellation operates within a diverse range of venues including retail spaces and office buildings, where quality and hospitality are paramount. Rooted in the philosophy of forging connections through outstanding food and attentive service, Constellation continuously aims to elevate the culinary experience for its corporate and social clients alike. The company is part of Elior North America, an organization committed to equal opportunity employment and fostering a diverse and inclusive workplace. Elior North America supports employee growth at all levels and offers robust opportunities for professional advancement, making it not just a workplace but a career partner for culinary professionals.

The Executive Chef role at Constellation’s Off Premise Commissary in Wynwood, Miami, FL, is a full-time onsite position that plays a critical leadership role in the culinary team. This position focuses on the management of a high-volume, upscale off-premise catering commissary serving corporate events, weddings, social gatherings, cultural institutions, and large-scale functions across multiple venues. The Executive Chef is responsible for overseeing all aspects of culinary operations including menu development, food production, quality assurance, supply chain logistics, inventory control, and labor management. Beyond operational management, this role drives culinary innovation and ensures consistency in food quality, presentation, and portioning across all catered events, aligning with the company’s high standards and client expectations.

This position requires a culinary leader with substantial experience in commissary production and catering environments, someone who can blend creativity with practical operational efficiency. The ideal candidate should demonstrate strong organizational skills, hands-on leadership, and the ability to coordinate teams effectively in a fast-paced setting. The role involves collaborating closely with sales, event operations, and venue teams to ensure client satisfaction and flawless execution from kitchen to event delivery. Financial acumen is also necessary as the Executive Chef manages food costs, labor budgets, procurement, and waste reduction strategies to meet fiscal goals.

Additional responsibilities include recruiting, training, and developing culinary staff, implementing Standard Operating Procedures (SOPs), and maintaining rigorous food safety and sanitation standards in accordance with local and federal regulations. The Executive Chef will also participate in client tastings, menu presentations, and planning meetings, further reinforcing the company’s commitment to excellence and innovation.

Offering a competitive compensation package up to $125,000 annually plus a 10% bonus, this role is suited for a seasoned executive chef looking to lead and inspire within a dynamic culinary environment in Miami, with relocation assistance considered for the right candidate.