Constellation Brands is a leading international producer and marketer of beer, wine, and spirits with operations in the U.S., Canada, Mexico, New Zealand, and Italy. We are a Fortune 500 company and we were recently given Fortune’s “World’s Most Innovative Companies” award in 2016 and Fortune’s “World’s Most Admired Companies” award in 2017 amongst many other accolades. Since our earliest days, Constellation Brands has lived by a set of values that has shaped our culture and the way we do business. Today, these values, together with our company’s vision and mission, serve as the directional compass that guides our business strategies and future growth. We are looking for versatile and motivated individuals to join our team. Our mission is to elevate life with every glass!

We are currently seeking to add a talented Sous Chef at High West Distillery. This position will take on high levels of responsibility; therefore, candidates will need to possess both strong culinary and management experience. This individual will be focused on our event and private party culinary program, so experience in this area is highly preferred.

Responsibilities:

• Adopt and display a commitment to the overall culinary branding strategy of High West.
• Manage meal services and ensure food is prepared to expectation, and all opening and closing checklists are completed.
• Assist in completing monthly inventory and expense reconciliation.
• Manage culinary team efficiently to meet and exceed guest expectations.
• Encourage creativity and collaboration with other culinary staff members.
• Maintain impeccable organization and cleanliness of kitchen, walk-ins, and storage areas.
• Assist in the selection, training, development, and evaluation of employees in kitchen through effective management and leadership.
• Lead the coordination of food preparation for events and private parties, including ordering, prep lists, and execution.
• Must be proficient in preparing a variety of meats, seafood, poultry, vegetables, and other food types.
• Produce recipes as needed to ensure consistency.
• Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance.
• Ensure equipment needs and issues are communicated to the CdC.
• Manage food quality problems and product shortages.
• Ensure the team is maintaining clean and sanitary workstations and equipment.
• Attend all scheduled and requested meetings and be capable of bringing suggestions for improvement.
• Perform other related duties as assigned by the CdC.

Minimum Qualifications:

• A minimum of 4 years’ kitchen experience in a similar capacity as sous chef or chef.
• Must be able to communicate clearly and effectively in a professional, positive, and constructive manner.
• Strong events and banquet background.
• Culinary Education preferred.
• Requires attention to detail and high-pressure problem-solving skills.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Must have proficient computer skills and be familiar with programs such as Outlook, Word, and SharePoint.
• Very strong technical skillset; knives, butchery, charcuterie, garde manger, etc.
• Be able to work in a standing position for long periods of time.
• Acquire and maintain a serv-safe manager's certification within 14 days of onboarding.
• Must be able to work nights, weekends, and some holidays, and be flexible as business indicates.

Physical Requirements/Work Environment:

• Works outdoors/indoors.
• Works in warm/cold climates.
• Works in high places.
• Works on wet surfaces.
• Is exposed to loud noise, fumes, and/or toxic chemicals.
• Works near moving mechanical parts and lift truck traffic.
• Must be able to move up to 55 lbs.

Must be at least 21 years of age. Must be able to sit and/or stand for long periods of time 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.

The salary range for this role is: $51,000.00 - $73,400.00. This is the lowest to highest salary we in good faith believe we would pay for this role at the time of this posting. Our compensation is based on cost of labor. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum. We may ultimately pay more or less than the posted range, and the range may be modified in the future.

At Constellation Brands, it is not typical for an individual to be hired at the high end of the range for their role, and compensation decisions are dependent upon the facts and circumstances of each position and candidate.

Constellation Brands is committed to a continuing program of equal employment opportunity. All persons have equal employment opportunities with Constellation Brands, regardless of their sex, race, color, age, religion, creed, sexual orientation, national origin or citizenship, ancestry, physical or mental disability, medical condition (cancer or genetic characteristics), marital status, gender (including gender identity or gender expression), familial status, military or veteran status, genetic information, pregnancy, childbirth, breastfeeding, or related conditions (or any other group or category within the framework of the applicable discrimination laws and regulations).

Not sure you meet all

• Paid Time Off.
• Medical, Dental, and Vision Insurance.
• 401(k) Retirement Plan.

• A minimum of 4 years’ kitchen experience in a similar capacity as sous chef or chef.
• Strong events and banquet background.
• Culinary Education preferred.
• Attention to detail and high-pressure problem-solving skills.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Proficient computer skills, familiar with programs such as Outlook, Word, and SharePoint.
• Strong technical skillset; knives, butchery, charcuterie, garde manger, etc.
• Ability to work nights, weekends, and some holidays.