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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $82,500.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
Discount Program
Commuter Benefits (Parking and Transit)
EAP
401k
Sick Time
Holiday Pay (9 paid holidays)
Tuition Reimbursement
Paid Time Off
Job Description
Constellation is a distinguished brand operating within the Dining & Events segment, known for delivering exceptional business dining and catering experiences across the United States. With a commitment to high-quality food and hospitality, Constellation focuses on creating meaningful connections through its culinary offerings. Based in New York, NY, the company provides a dynamic and professional environment for those passionate about the culinary arts and dedicated to excellence in food service. Constellation is part of Elior North America, an equal opportunity employer that values diversity, inclusivity, and the growth and development of its employees. Elior North America supports advancement opportunities at... Show More
Job Requirements
- Must have demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- must have 3-5 years of culinary management experience
- strong leadership skills are required
- strong oral and written communication skills are required
- proven track record of controlling costs and managing budgets
- bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or equivalent combination of education and experience is necessary
Job Qualifications
- Demonstrated institutional, hotel, or restaurant culinary skills including large quantity production
- 3-5 years of culinary management experience
- strong leadership skills
- strong oral and written communication skills
- proven track record of controlling costs and managing budgets
- bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management (preferred)
- certification by a recognized culinary institution or equivalent combination of education and experience (preferred)
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
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