Sous Chef

Constellation is a prominent dining and events brand operating under Elior North America, a leading provider of high-quality business dining and catering services across the United States. Known for its commitment to building connections through food and hospitality, Constellation serves a diverse clientele including retail spaces, office buildings, and cultural centers. Their culinary offerings range from à la carte meals to tailored catering services, focusing on nutritional excellence, consumer satisfaction, and innovative menu development. Elior North America, the parent company, is dedicated to fostering a diverse and inclusive workforce while providing extensive growth opportunities for its employees, emphasizing both skill development and career advancement. The company prides itself on a supportive work culture that values employee well-being and continuous professional growth.

The Sous Chef role at Constellation in San Francisco, California, offers an exciting opportunity for a skilled culinary professional to join their esteemed Culinary team. This full-time, onsite position is vital in supporting the culinary operations within a dynamic Cultural Center environment featuring various food service outlets like à la carte dining, cafés, and catering functions. The Sous Chef will be instrumental in developing menus that cater to consumer preferences, nutritional requirements, and budgetary guidelines while overseeing food production and safeguarding sanitation and safety standards. The role demands direct involvement in daily food preparation, quality evaluation of raw and finished foods, and leadership in culinary production for special events and catering. Additionally, the Sous Chef will manage inventory controls, supervise and mentor culinary staff, and ensure financial goals are met through diligent cost control.

The ideal candidate will have 3-5 years of culinary management experience within institutional, hotel, or restaurant settings with demonstrated skills in large quantity food production. Strong leadership capabilities, effective oral and written communication skills, and a proven record of successfully managing budgets are essential. A bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, or equivalent culinary certification, is preferred but not required. Compensation for this role ranges from $80,000 to $85,000 annually, depending on experience. Employment with Constellation includes a comprehensive benefits package designed to support the health, financial security, and work-life balance of their employees.