Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $85,000.00
Benefits
Medical
Dental
Vision
Voluntary Accident Insurance
Voluntary critical illness insurance
voluntary hospital indemnity insurance
Discount Program
Commuter Benefits
Employee assistance program
401k
Sick Time
Holiday pay
Tuition Reimbursement
Paid Time Off
Job Description
Constellation is a renowned dining and events company that specializes in delivering exceptional business dining and catering services across the United States. Known for its commitment to quality, Constellation creates memorable culinary experiences designed to foster connections through food and hospitality. Serving diverse environments from retail spaces to office buildings, Constellation stands out by focusing on customer satisfaction, innovation in menu development, and maintaining the highest standards in food safety and presentation.
This particular opportunity is a full-time, onsite position located in Philadelphia, Pennsylvania, at the Constellation Culinary Group. The company is part of Elior North America, an equal opportunity employer that values diversity, inclusion, and employee growth. Elior North America fosters an environment where employees can develop their skills and advance in their careers while contributing to a team-oriented atmosphere that emphasizes both excellence and personal growth.
The role of Sous Chef within Constellation Culinary Group is a pivotal leadership position requiring a highly skilled culinary professional. The Sous Chef will take charge of assisting the Executive Chef in leading a talented team within a high-end, high-volume catering commissary. This role demands hands-on management of multiple venues, ensuring that each one receives top-quality food production and service. The ideal candidate will have substantial experience in catering operations, culinary management, and menu development tailored to consumer preferences, nutritional needs, and budgetary guidelines.
As a Sous Chef, the candidate will actively engage in developing innovative menus, participating in recipe testing, and determining purchasing specifications. They will uphold rigorous safety, sanitation, and corporate compliance standards to guarantee that food production meets both quality and regulatory requirements. Leadership responsibilities extend to directing kitchen operations daily, overseeing food preparation, quality control, presentation, and inventory management. The Sous Chef will also mentor and train kitchen staff, manage labor costs, control inventory and expenses, and ensure the highest level of customer service is consistently delivered.
Working within this role offers substantial opportunities for professional growth and skill development within a supportive and dynamic environment. The position provides a competitive compensation package, with salaries up to $85,000, and a variety of comprehensive benefits including medical, dental, vision, 401k, paid time off, and tuition reimbursement, among others. This role is ideal for a motivated culinary leader with proven expertise in catering and culinary management seeking to elevate their career within a prestigious culinary group committed to excellence.
This particular opportunity is a full-time, onsite position located in Philadelphia, Pennsylvania, at the Constellation Culinary Group. The company is part of Elior North America, an equal opportunity employer that values diversity, inclusion, and employee growth. Elior North America fosters an environment where employees can develop their skills and advance in their careers while contributing to a team-oriented atmosphere that emphasizes both excellence and personal growth.
The role of Sous Chef within Constellation Culinary Group is a pivotal leadership position requiring a highly skilled culinary professional. The Sous Chef will take charge of assisting the Executive Chef in leading a talented team within a high-end, high-volume catering commissary. This role demands hands-on management of multiple venues, ensuring that each one receives top-quality food production and service. The ideal candidate will have substantial experience in catering operations, culinary management, and menu development tailored to consumer preferences, nutritional needs, and budgetary guidelines.
As a Sous Chef, the candidate will actively engage in developing innovative menus, participating in recipe testing, and determining purchasing specifications. They will uphold rigorous safety, sanitation, and corporate compliance standards to guarantee that food production meets both quality and regulatory requirements. Leadership responsibilities extend to directing kitchen operations daily, overseeing food preparation, quality control, presentation, and inventory management. The Sous Chef will also mentor and train kitchen staff, manage labor costs, control inventory and expenses, and ensure the highest level of customer service is consistently delivered.
Working within this role offers substantial opportunities for professional growth and skill development within a supportive and dynamic environment. The position provides a competitive compensation package, with salaries up to $85,000, and a variety of comprehensive benefits including medical, dental, vision, 401k, paid time off, and tuition reimbursement, among others. This role is ideal for a motivated culinary leader with proven expertise in catering and culinary management seeking to elevate their career within a prestigious culinary group committed to excellence.
Job Requirements
- Three years of catering experience
- demonstrated catering, hotel or restaurant culinary skills
- three to five years of culinary management experience
- strong leadership, oral and written communication skills
- proven ability to control costs and manage budgets
- culinary arts degree or equivalent preferred
Job Qualifications
- Three years of catering experience
- demonstrated catering, hotel, or restaurant culinary skills including large quantity production
- three to five years of culinary management experience
- strong leadership skills
- excellent oral and written communication skills
- proven track record of controlling costs and managing annual budgets
- culinary arts degree or equivalent combination of training 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 & sanitation standards, and corporate compliance
- direct, supervise and participate in daily preparation of standard and gourmet food items
- evaluate quality of raw food and ensure quality of finished products
- conduct routine inspections to observe quality of food preparation and appearance
- cleanliness and sanitation of production and service areas, equipment, and employee appearance
- follow Constellation’s Standard Operating Procedures on production, ordering, receiving, inventory
- manage SOPs daily, kitchen production, quality control, presentation
- maintain proper inventory controls for food, supplies, and equipment
- staff management including interview, hire, onboard, train new employees, and continually mentor and supervise current staff
- control inventory and expenses to ensure financial goals
- ensure highest level of customer service
- perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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