Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Voluntary unum accident
Voluntary unum critical illness
Voluntary unum hospital indemnity
Discount Program
Commuter Benefits
EAP
401k
Sick Time
Holiday pay
Tuition Reimbursement
Paid Time Off
Job Description
Constellation is a prestigious dining and events brand operating within the Elior North America family, renowned for delivering exceptional culinary experiences across various high-end corporate and retail environments throughout the United States. With a commitment to quality, consistency, and hospitality, Constellation specializes in providing gourmet dining and catering services that not only satisfy the palate but also foster meaningful connections through food. As part of Elior North America, a company dedicated to diversity, employee growth, and creating inclusive workplaces, Constellation emphasizes the professional development and advancement opportunities available for team members at every level. Elior North America prides itself on... Show More
Job Requirements
- Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
- must have 3- 5 years of culinary management experience
- strong leadership, oral and written communication skills
- a proven track record of successfully controlling costs and managing annual budgets
- bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production
- must have 3- 5 years of culinary management experience
- strong leadership, oral and written communication skills are required
- a proven track record of successfully controlling costs and managing annual budgets
- bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary
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
- inspection of 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
Expert Level (7+ years)
Job Location
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