Job Overview
Employment Type
Full-time
Compensation
Salary
Range $53,300.00 - $76,700.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401(k)
Employee Discounts
other benefits
Job Description
Constellation Brands is a leading international producer and marketer of beer, wine, and spirits. With operations spanning the U.S., Canada, Mexico, New Zealand, and Italy, Constellation Brands stands as a Fortune 500 powerhouse dedicated to elevating life with every glass. Recognized for its innovation and admired corporate culture, the company has been honored with awards including Fortune's World's Most Innovative Companies in 2016 and World's Most Admired Companies in 2017. Since its inception, Constellation Brands has upheld a strong set of values that shape its culture and business practices, serving as a compass guiding their strategies and growth. The organization is devoted to nurturing an inclusive environment that promotes teamwork, creativity, and excellence in all that they do.
The role of Sous Chef at Constellation Brands is a pivotal culinary leadership position based in Nashville, Tennessee. This full-time opportunity offers a competitive salary range of $53,300 to $76,700, reflecting the experience and skills the candidate brings to the table. As a Sous Chef, you will play a critical role in supporting and overseeing culinary execution for a la carte services, as well as on-site programming. This role demands versatility, strong leadership, and exceptional organizational skills to translate menus, recipes, and timelines into flawless, high-quality guest experiences.
Collaborating directly with Culinary and Hospitality leadership, the Sous Chef will plan, coordinate, and execute daily kitchen operations while leading kitchen teams with professionalism and calmness under pressure. The position sets high standards for food preparation, presentation, and overall service quality, ensuring that every guest experience aligns with the premium reputation of the Constellation Brands hospitality. Responsibilities encompass managing staffing and labor needs, mentoring kitchen staff, maintaining food safety and sanitation, and assisting with inventory and cost controls focused on minimizing waste.
The ideal candidate for this role embodies a strong ownership mindset, capable of stepping into the Chef de Cuisine's responsibilities when necessary and demonstrating leadership that fosters a positive, efficient, and collaborative kitchen environment. This position requires physical stamina to work extended periods standing and lift up to 40 pounds regularly, maintain strict hygiene and grooming, and flexibility to work evenings, weekends, and some holidays. The role offers the chance to contribute to an innovative and respected company while advancing culinary expertise in a dynamic and supportive setting that values both performance and personal growth.
The role of Sous Chef at Constellation Brands is a pivotal culinary leadership position based in Nashville, Tennessee. This full-time opportunity offers a competitive salary range of $53,300 to $76,700, reflecting the experience and skills the candidate brings to the table. As a Sous Chef, you will play a critical role in supporting and overseeing culinary execution for a la carte services, as well as on-site programming. This role demands versatility, strong leadership, and exceptional organizational skills to translate menus, recipes, and timelines into flawless, high-quality guest experiences.
Collaborating directly with Culinary and Hospitality leadership, the Sous Chef will plan, coordinate, and execute daily kitchen operations while leading kitchen teams with professionalism and calmness under pressure. The position sets high standards for food preparation, presentation, and overall service quality, ensuring that every guest experience aligns with the premium reputation of the Constellation Brands hospitality. Responsibilities encompass managing staffing and labor needs, mentoring kitchen staff, maintaining food safety and sanitation, and assisting with inventory and cost controls focused on minimizing waste.
The ideal candidate for this role embodies a strong ownership mindset, capable of stepping into the Chef de Cuisine's responsibilities when necessary and demonstrating leadership that fosters a positive, efficient, and collaborative kitchen environment. This position requires physical stamina to work extended periods standing and lift up to 40 pounds regularly, maintain strict hygiene and grooming, and flexibility to work evenings, weekends, and some holidays. The role offers the chance to contribute to an innovative and respected company while advancing culinary expertise in a dynamic and supportive setting that values both performance and personal growth.
Job Requirements
- high school diploma or equivalent
- prior culinary experience preferred
- ability to communicate clearly and effectively
- ability to reach, bend, stoop, and lift up to 40 pounds on a regular basis
- ability to work in a standing position for long periods
- exceptional hygiene and grooming habits
- must be able to work nights, weekends and some holidays
- ability to speak, read and understand basic cooking directions
- must be at least 21 years of age
- ability to sit and/or stand for long periods and work on a computer for extended periods
- lifting may be required
- reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Job Qualifications
- ability to communicate clearly and effectively
- ability to reach, bend, stoop, and lift up to 40 pounds regularly
- ability to work in a standing position for long periods
- exceptional hygiene and grooming habits
- ability to work nights, weekends, and some holidays
- must be able to speak, read and understand basic cooking directions
- must be at least 21 years of age
- ability to sit and/or stand for long periods and work on a computer
- experience leading kitchen teams preferred
- knowledge of food safety and sanitation standards
Job Duties
- Execute daily a la carte service with precision
- check and determine staffing needs and adjust labor accordingly
- lead kitchen teams by example providing clear direction and hands-on support
- mentor line cooks and prep cooks reinforcing standards and communication
- oversee daily prep, setup, breakdown, and post-service resets
- maintain food safety, sanitation, and quality standards
- assist with inventory management, ordering, and cost control
- communicate clearly with all departments for smooth execution
- contribute feedback for workflow and menu improvements
- support event and banquet operations during peak periods
- take ownership of kitchen operations in the absence of the Chef de Cuisine
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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