Sous Chef

Constellation, a leading brand under Elior North America, is renowned for providing exceptional dining and catering experiences across the United States, particularly in retail spaces and office buildings. Constellation prides itself on creating meals that foster connections through food and hospitality, emphasizing quality and customer satisfaction. As part of Elior North America, a company committed to diversity, employee development, and equal opportunity, Constellation offers a supportive environment where employees can grow and advance their careers. Elior North America values the skills and experiences of its workforce and is dedicated to fostering growth at all levels within the company.

We are currently seeking a skilled and experienced Sous Chef to join our Constellation Culinary Group team in Philadelphia, Pennsylvania. This full-time, onsite position offers a competitive salary range between $70,000 and $75,000, depending on experience. The Sous Chef will play a critical role in leading a talented team of foodservice professionals in a high-end, high-volume catering commissary serving multiple venues. This role requires proven catering experience and a strong culinary background, particularly in large quantity production. The Sous Chef will be responsible for menu development, ensuring adherence to safety and sanitation standards, supervising daily food preparation, quality control, inventory management, and staff leadership.

In this position, you will be directly involved in menu planning activities, including determining purchasing specifications, product and recipe testing, and aligning with budgetary constraints while considering consumer tastes and nutritional needs. You will maintain strict production and corporate compliance standards and perform routine inspections to ensure quality food preparation and cleanliness of the kitchen and service areas. Your leadership will extend to operational responsibilities such as managing Standard Operating Procedures (SOPs), overseeing kitchen production, quality control, presentation, inventory control, and expense management to achieve financial targets.

Furthermore, the role includes staff management duties such as interviewing, hiring, onboarding, training new employees, and providing ongoing mentorship and supervision to current staff. The successful candidate must also ensure the highest level of customer service and be willing to undertake other duties as assigned. This position represents an excellent opportunity for culinary professionals eager to contribute to an established company poised for continued growth and excellence in the catering sector.