Location: New York,NY, USA
**The Role at a glance:**
We are looking to add a skilled, experienced sous chef to our Constellation Culinary team in Roosevelt Island, Manhattan. As a sous chef with Constellation Culinary Group, you will have the opportunity to teach others about your craft as you supervise and participate in the success of the food program of a prestigious Graduate program.
**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 and sanitation standards.
+ Direct 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.
+ Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
+ Implement culinary production for special events, monotony breakers, and catered functions.
+ Supervise and participate in the preparation and display of menu items for special functions.
+ Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
+ Control revenue and expenses to ensure financial goals.
+ Ensure the highest level of customer service.
+ Other duties as assigned.
**What we're looking for:**
_Must-haves:_
+ Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
+ Must have 3- 5 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:_
+ Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
**Salary**
$75,000 - $80,000
**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
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