Chef di Cuisine

Compass Group•New York, NY

6d•$80,000 - $95,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job SummaryRestaurant Associates is seeking a hands-on Chef de Cuisine to lead the culinary operations of a restaurant with an active private dining and events program. This role is responsible for delivering consistent à la carte execution while supporting on-site events, balancing precision, organization, and leadership in a high-expectation environment. The ideal candidate is a working chef who leads from the line, maintains strong standards of quality and cleanliness, and collaborates closely with service and events leadership to ensure seamless execution.

Requirements

4–6 years of progressive culinary leadership experience in fine dining or upscale restaurant environments
Experience as a Chef de Cuisine, Executive Sous Chef, or Sous Chef ready to step into a lead role
Strong à la carte background with exposure to private dining or events
Proven ability to lead a kitchen team during service and events
Working knowledge of food cost control, inventory, and labor management
Culinary degree or formal training preferred
ServSafe or equivalent food safety certification preferred
Ability to work nights, weekends, and events as required

Nice To Haves

Culinary degree or formal training preferred
ServSafe or equivalent food safety certification preferred

Responsibilities

Lead day-to-day kitchen operations for a fine dining restaurant with an active private dining and events program
Execute à la carte service with consistency, precision, and strong plate presentation
Oversee culinary execution for on-site events and private dining, including prep and event-day leadership
Partner with the General Manager and events team to review menus, BEOs, and production timelines
Train, lead, and develop sous chefs and kitchen staff, setting clear expectations for quality and professionalism
Maintain food safety, sanitation, and cleanliness standards at all times
Manage ordering, inventory, portion control, and waste to meet food cost targets
Support menu execution, seasonal updates, and menu costing as needed