Jr. Sous Chef

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

weekly pay

Medical insurance

Dental Insurance

Vision Insurance

Voluntary UNUM offerings for accident, critical illness and hospital indemnity

Discount Program

Commuter benefits including parking and transit

Employee assistance program

401k Retirement Plan

Sick Time

Holiday pay with 9 paid holidays

tuition reimbursement for full-time employees

Paid Time Off

growth opportunities

Job Description

Constellation Culinary Group, part of Elior North America, is a leading provider of high-quality business dining and catering experiences across the United States. Known for creating memorable meals that foster connections through food and hospitality, Constellation serves a diverse range of clients including retail spaces, office buildings, and special events. With a commitment to excellence and customer satisfaction, the company emphasizes fresh, seasonal ingredients and innovative culinary techniques designed to meet varied consumer tastes and dietary needs. Their team-oriented approach promotes a culture of creativity, professionalism, and continuous growth, making them a sought-after employer in the hospitality industry.
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Job Requirements

Must have 3 to 5 years of culinary management experience
demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
strong leadership skills
effective oral and written communication abilities
proven experience in cost control and budget management
ability to maintain proper food safety and sanitation standards
capacity to train and evaluate staff
availability for full-time onsite work in San Francisco, California

Job Qualifications

Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
3 to 5 years of culinary management experience
strong leadership, oral and written communication skills
proven track record of successfully controlling costs and managing annual budgets
bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management preferred
certification by a recognized culinary institution or an equivalent combination of education and experience

Job Duties

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
inspect 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

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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