Sous Chef

Constellation Culinary Group is a leading provider of high-quality dining and catering services across the United States, specializing in creating memorable culinary experiences for a variety of settings including retail spaces, office buildings, and cultural attractions. Known for its meticulous approach to food preparation and hospitality, Constellation emphasizes connection and community through its carefully crafted meals and attentive service. The company is part of Elior North America, a respected employer committed to diversity, inclusion, and employee growth. Elior North America fosters a supportive work environment where employees are encouraged to develop their skills and advance their careers within the organization or the broader hospitality industry.

The role of Sous Chef at Constellation Culinary Group in Miami, Florida, offers an exciting opportunity for culinary professionals to join a dynamic team within the Dining & Events segment. This is a full-time, onsite position with a competitive salary range of $70,000 - $73,000 annually. The Sous Chef acts as a critical support to the Executive Chef, helping to oversee back-of-house (BOH) operations at an engaging cultural attraction. This role goes beyond standard kitchen duties; it includes mentorship and leadership responsibilities, requiring the Sous Chef to both teach and lead kitchen staff while ensuring adherence to high culinary standards.

As a Sous Chef with Constellation, you will play a vital role in menu development, carefully considering consumer preferences, nutritional requirements, ease of preparation, and budgetary limitations. You will participate actively in menu planning, including product and recipe testing, purchasing specifications, and production management. Maintaining rigorous standards for safety, sanitation, and food quality is essential to this role, as is direct involvement in the preparation of both standard and gourmet food items.

The role involves thorough inspections of food preparation and service areas, ensuring cleanliness, orderly workspaces, proper equipment use, and staff presentation. You will also be responsible for culinary production related to special events, monotony breakers, and catered functions, including overseeing the preparation and display of menu items for these occasions. Effective inventory control for food, supplies, and equipment is crucial, alongside the management of supervisory and support staff, encompassing hiring, training, and performance evaluations.

Financial oversight is another key component, as you will control costs and manage expenses to meet financial targets. A commitment to delivering the highest level of customer service is expected, providing guests with exceptional dining experiences. Other duties may be assigned to support the overall success and smooth operation of the kitchen and culinary services.

Constellation Culinary Group values individuals with strong leadership skills, effective oral and written communication abilities, and a proven track record in culinary management. The ideal candidate will have demonstrated skills in large quantity production within institutional, hotel, or restaurant environments, coupled with 3 to 5 years of management experience. Candidates holding a bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, or certification from a recognized culinary institution, will find this experience beneficial. Constellation offers a comprehensive benefits package including medical, dental, vision, voluntary insurance options, commuter benefits, employee assistance programs, 401k, paid holidays, tuition reimbursement, and paid time off. Joining Constellation means being part of a company that not only values culinary excellence but is also devoted to employee growth and a diverse, inclusive workplace.