Sous Chef

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 all levels while fostering a workplace culture that embraces people from diverse backgrounds and abilities.

The role of the Sous Chef at Constellation Culinary Group in New York is a full-time, onsite position that plays a pivotal part in the back-of-house operations in a professional dining setting. As a Sous Chef, you will support the Executive Chef by managing kitchen operations with an emphasis on culinary excellence, safety, sanitation, and team leadership. This Monday to Friday role involves developing innovative menus that consider consumer tastes, nutritional needs, preparation ease, and budget constraints. You will engage in menu planning activities, including purchasing specifications, product and recipe testing, to ensure a diverse and appealing selection of dishes.

Your responsibilities will also include supervising daily food preparation, evaluating food quality, inspecting kitchen units for cleanliness and compliance, and implementing culinary production for special events and catered functions. Essential functions also include controlling inventory, training and evaluating staff, managing costs, and ensuring premier customer service. The position offers a compensation range of $75,000 to $82,500 depending on experience and includes a comprehensive benefits package designed to support employees' well-being and professional growth. This role is ideal for a culinary professional with substantial experience in institutional, hotel, or restaurant environments, particularly those adept in large quantity production and culinary management. Strong leadership, communication skills, and a track record of managing budgets effectively are crucial for success in this role.