The Role at a glance:

We are looking to add a skilled, experienced Sous Chef to our Constellation Culinary Group team in Philadelphia, PA. As a Sous Chef, you will have the opportunity to lead a talented team of foodservice professionals in a high end, high volume catering commissary to service multiple venues. Previous experience in catering is necessary.

What you'll be doing:

    Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the 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 the daily preparation of standard and gourmet food items.
•    Evaluate the quality of raw food and ensure the quality of the finished products.
•    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 (SOPs) on production, ordering, receiving, inventory, etc.
•    Operational Leadership – manage SOPs daily, kitchen production, quality control, presentation.
•    Maintain proper inventory controls for food, supplies, and equipment. 
•    Staff Management - interview, hire, onboard, train new employees, and continually mentor and supervise current staff.
•    Control inventory and expenses to ensure financial goals.
•    Ensure the highest level of customer service.
•    Other duties as assigned.

What we're looking for:

Must-haves:

Must-haves:

• Three years of catering experience
• Demonstrated catering, hotel, or restaurant culinary skills to include large quantity production.
• Must have three to five years of culinary management experience
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:

• Culinary Arts degree by a recognized culinary institution or an equivalent combination of Chef trained education and experience is necessary.

Compensation Range

$70,000 - $75,000 depending on experience

Our Benefits:

• Medical (FT Employees)
• 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 (FT Employees)
• Paid Time Off 

#boost #LI-MA1 #indeedelior