Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $80,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance (FT employees)
Dental Insurance
Vision Insurance
Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
Discount Program
Commuter Benefits (Parking and Transit)
Employee assistance program (EAP)
401k Retirement Plan
Sick Time
Holiday Pay (9 paid holidays)
Tuition Reimbursement (FT Employees)
Paid Time Off
Job Description
Constellation Culinary Group, a distinguished division under Elior North America, is a premier provider of high-quality business dining and catering experiences across the United States. Specializing in serving retail spaces, office buildings, and professional dining accounts, Constellation is dedicated to creating remarkable culinary experiences that focus on connecting people through exceptional food and hospitality. As part of Elior North America, an equal opportunity employer committed to diversity and inclusion, Constellation fosters the growth and development of employees in a dynamic and supportive environment. The company's mission centers on delivering culinary excellence while promoting sustainability and innovation within the food service... Show More
Job Requirements
- Must have 3-5 years of culinary management experience
- demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- strong leadership skills
- effective oral and written communication skills
- proven ability to control costs and manage budgets
- bachelor's degree in relevant field preferred but not required
- certification by a recognized culinary institution or equivalent experience preferred
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- 3-5 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 is preferred
- certification by a recognized culinary institution or an equivalent combination of education and experience is desirable
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 including 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 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
Restaurants and hotels use OysterLink to hire.
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