Job Overview

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Compensation

Type:
Hourly
Rate:
Exact $25.00
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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

Job Description

Constellation is a leading provider of high-quality business dining and catering experiences across the United States, serving a variety of environments from retail spaces to corporate office buildings. They are recognized for their commitment to building every meal around the goal of fostering connections through exceptional food and hospitality. As part of the broader Elior North America family, Constellation embodies a culture that values diversity, inclusion, and employee development. Elior North America is an equal opportunity employer that actively encourages applications from individuals of all backgrounds and abilities, ensuring a supportive environment for growth and advancement at all organizational levels.... Show More

Job Requirements

  • Certification by a recognized culinary institution or an equivalent combination of education and experience
  • ability to travel up to 75 percent of the time
  • at least three years experience in culinary management
  • strong leadership and communication skills

Job Qualifications

  • Certification by a recognized culinary institution or an equivalent combination of education and experience
  • at least three years experience in culinary management
  • strong leadership and communication skills
  • ability to travel up to 75 percent of the time
  • at least one year experience in a similar role is a plus

Job Duties

  • Planning, organizing, and supervising culinary operations of retail and catering services
  • planning menus based on various factors such as market trends, customer preferences, and nutritional considerations
  • conferring with district managers or other departments regarding daily aspects of dining service
  • directing and coordinating the work of kitchen staff
  • performing other tasks as assigned

Job Location

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