line cook

caterer

cook

barista

server

Constellation Culinary Group

My day was long, 5 days a week I worked opening to closing at the cafe that Constellation ran at PAFA. I would generally work alone, which some days was ok, but most days company and help would have been much appreciated. Oftentimes, 100+ customers a day was what I would have to handle. I was an experienced barista to start and definitely became a better one because of this job. But, I was expected to not only hold the image of Constellation but also PAFA. Which, absolutely should have been expected, but is quite difficult when you're working by yourself and often under pressure. Admin from PAFA was often known to voice concerns about something that it was not in my jurisdiction to change, but in their opinion, should have been.

Safety was a concern. As much as security tried to keep the outside dangers from making their way in, often people would come in off the street and make their way into the museum (and hide in it) or lock themselves in the cafe bathroom. 

Compensation was good, though could have been higher. However, tips could often accumulate because of the volume of customers, so that was nice. 

Overall, my experience working here wasn't a bad one. However, I do feel like the job that was sold to me was not exactly what I ended up doing, and I worked there for almost two years.

Understand that the workload is sometimes very low, or extremely high. You do not get a lunch break but can go to the bathroom whenever you want if there aren't customers, and you can eat whenever you find the time. You do not get a designated break, but you don't have to pay for any Constellation-provided food!

Job security was good, I was definitely an employee they had wanted to keep around. 

A lot of people are going to try to have a hand in how you do your job, but in the end, your manager at Constellation is the one who has the authority. 

Also, beware. There are eyes and ears everywhere. Image is of the utmost importance. 

I had the opportunity to work with a talented team and support a wide variety of high-profile events. The organization offers exposure to luxury hospitality, large-scale event execution, and many opportunities to learn and develop operational skills.

A typical day required flexibility, problem-solving, and collaboration across multiple departments. The most enjoyable part of the role was working alongside dedicated service professionals and seeing successful events come together through teamwork and commitment.

The most challenging aspect was navigating frequent operational changes, communication gaps, and inconsistencies in leadership approaches. While there were many talented individuals throughout the organization, greater focus on employee engagement, communication, accountability, and leadership development could strengthen the overall culture.

Compensation and benefits were competitive, and the work itself was rewarding. However, career advancement opportunities and long-term stability were not always clear. Employees who are adaptable, resilient, and passionate about hospitality can gain valuable experience and exposure to complex event operations.

Overall, the company provides strong learning opportunities and the chance to work on impressive events, while continued investment in culture, communication, and team development could significantly enhance the employee experience

Busy soon as you clock in. You are assigned a station and multi tasking is crucial since would be short staffed at times, and on top of that you are given tasks when they do not pertain to your own production. If failed to meet either or you are deemed unproductive and waisting time. Requesting days off weren't the best either. You can give more then ample notice, but management would still try to deny your requested time off deemed "work demand." You can have years of experience but in management's eyes you have less then they do and are inadequate. Are expected to put work life on top of anything and everything. There is no such thing as using a real life emergency as an excuse. It is very frowned upon if you leave early or request a day off.  Paint a pretty picture in the interview process but fail to keep their word. You can go above and beyond and you still will go unrecognized. Management believes that their pep talks are helpful in meetings but more or less they are back handed compliments. One quote that is highly repeated,"if you guys don't like it here there's the door."The list can go on. Sadly this place has more cons then pros. As people management seem like they could be nice people but in their professions i would highly recommend for them to be replaced and retrained in to be proper leaders and not tyrants.

I worked for a company we had a contract for in the city.  My job site was beautiful and for the most part I had no problems in the actual facility.  What was frustrating was a client that was completely clueless and made endless mistakes.  We had a regional manager who didn't feel the need to have your back because the client knew best.  There were impossible expectations for a kitchen that was considered a "finishing kitchen" and we didn't have adequate storage or space.   We had to deal with a commissary that sucked and sent over items that were not to my standards most of the time.  I had a great staff so I was lucky, but my compensation and theirs was low-balled for no reason because this company is a billion dollar one and they could have certainly compensated a lot better.  After my experience working for this company I will not be applying to any jobs associated with them because they do not respect or treat their employees the way they should.

Only work here at the Raleigh, NC Bandwidth cafe if you absolutely NEED a job and you are desperate. Management will say anything and promise anything to get you in the door and then once you are there they will try to add more tasks to what you’ve agreed to, as well as disrespect and dismiss you when you have any genuine concerns.  
You will do inventory (what management should do) and they will still not order everything you need (syrups, milks, fruit) on time. Please negotiate as high as $24 an hour when it comes to pay, you will not regret it. Also, we were just told no raises after 18 months on 6/19/2024. Everyone outside of the management trio are pleasant. The “bandstand” has had eight baristas in just under a year of opening 
You have been warned! Don’t believe management (the manager, assistant manager, and chef)  is your friend for one moment. They play people against each other. They also don’t train and just expect you to know everything and will place blame on you if you don’t do something correctly. 

In food service industry following COVID 19 pandemic many contract food service companies have struggled to rebound and rebuild, Elior and CCG clearly have made it a priority to come out of the pandemic, stronger than 2019. In early 2023 I left my long-standing competitive catering company, feeling beaten and broken. For 2 1/2 years, I dealt with mergers and acquisitions, layoffs add an overall culture that cared more about profits then product. 

Joining the CCG team I was extremely refreshed to find collaborative and innovative talent that constantly was looking for improvement. Even though sales in the market have still not fully rebounded, senior management is dedicated to investing and delivering a high-quality product. Work life balance as a senior manager is second to none. I am able to coordinate my schedule based on in office meetings, remote work and event schedules. I am so glad that I have joined this collaborative team!

I work part time at Constellation to supplement a full time job and this position is a very good fit for that. I generally get 1-3 shifts a week, depending on season, my needs, and the company's needs. The work is easy and very straight forward, and management as a whole is professional and capable.

For someone in my position, the schedule is great, and they are very flexible about working around your schedule/needs. That said, it is seasonal work and the schedule varies by season and business volume as is expected in the catering field. That is a negative of the catering field itself, so I can't hold it against Constellation, and compared to other companies, even in slower periods (like now) there are still a good amount of gigs out there and they spread the hours around fairly based on employee's needs. 

Work environments are nice.

Awful management, condescending sales team, demeaning, unrewarding environment all for an hourly wage that isn't actually very competitive at all. 

Consistently felt like no matter how many times we executed an event, something always fell apart due to poor planning and coordination from salaried team. Operational nightmare at worst, nearly making it through a given event at the best. Management is quick to throw hardworking team members under the bus if it means they can avoid having to be held responsible. After many years, no improvement, in fact things seemed to be going down hill further.

Lastly, company's atrocious handling of Covid layoff and sick compensation pay out made matters worse. Many of the original core team did not come back after the pandemic and there's a reason why. 

I worked at Constellation as a seasonal employee and overall it was a decent experience. One thing I appreciated most was the pay, especially for a seasonal role. The amount was fair and definitely made the work feel worthwhile. It was helpful being able to earn a good amount within a shorter period of time compared to some other seasonal jobs.

The staff were alright overall. Most people were respectful and easy to work with, and the environment was manageable once you got used to everything. Like any workplace, some days were busier or more stressful than others, but the team generally kept things moving. I also appreciated that I was able to gain experience and learn how to work in a fast paced environment while meeting different people along the way.

Overall, I would say Constellation is a solid option if you are looking for seasonal work with decent pay and an okay work environment.

When I worked for CCG, one of the things that upset me the most was how little they wanted to pay hourly employees. I was a manger and made a good wage for my position. However when the discussions came to the rate of pay for hourly employees, the overwhelming opinion was to pay them as little as possible. I never agreed with this idea. After the pandemic when accounts started reopening this eased up a bit they finally started to realize that good people should be paid what they are worth! It took a global pandemic and a massive labor shortage but at the end of the day, the employees at my account now make a very respectable wage. My advice to job seekers interested in a job with CCG, push for a higher salary., You have the upper hand in most cases. 

Top Job Titles	Average Salary
Line cook 2 salaries reported	$23.00 per hour
Caterer 2 salaries reported	$26.70 per hour
Cook 2 salaries reported	$20.00 per hour
Barista 2 salaries reported	$22.34 per hour
Server 13 salaries reported	$17.81 per hour

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