Sous Chef – Corporate Dining

Constellation Energy is seeking a Sous Chef to support culinary operations at our on-site corporate facilities. The Sous Chef will assist in menu planning, food preparation, and daily kitchen management, ensuring high-quality, nutritious meals for employees and guests. Responsibilities include supervising line staff, maintaining food safety and sanitation standards, managing inventory and ordering, and supporting sustainable sourcing practices. The ideal candidate brings strong production cooking experience, excellent time management, and a passion for consistency, safety, and quality in a fast-paced, team-oriented environment. Assist Executive Chef with daily kitchen operations and menu execution Prepare, cook, and present high-quality dishes for employees and guests Supervise line cooks and support staff, ensuring efficient service Maintain strict food safety, sanitation, and HACCP standards Manage inventory, ordering, and storage to control costs and minimize waste Support development of seasonal, nutritious, and sustainable menus Coordinate food production for meetings, events, and catered functions Monitor quality, portion control, and consistency of all menu items Train and mentor kitchen staff on recipes, techniques, and safety Collaborate with facilities and operations teams on special initiatives Menu planning support High-volume food preparation Food safety and sanitation (HACCP) Staff supervision and training Inventory and cost control Knife skills and cooking techniques Time and station management Catering and event production Quality and portion control Vendor and ordering coordination Medical Insurance Dental Insurance Vision Insurance Life Insurance 401k ServSafe Food Protection Manager certification or equivalent Culinary arts certificate or diploma preferred Strong knowledge of HACCP and food safety regulations Experience with high-volume or corporate dining operations Ability to lift 25–50 lbs and stand for extended periods