EXECUTIVE SOUS CHEF

Compass Group•New York, NY

1d•$85,000 - $95,000•Onsite

About The Position

We are seeking a highly skilled and experienced Sous Chef to join our culinary team. The ideal candidate will play a vital role in supporting kitchen operations, supervising staff, and ensuring the delivery of exceptional dining experiences. This position requires strong leadership, culinary expertise, and a passion for food quality and safety. The Sous Chef will assist in menu planning, food preparation, inventory management, and maintaining high standards of cleanliness and food safety across all service areas.

Requirements

Proven experience in fine dining environments with strong culinary skills.
Supervising experience in a restaurant or hospitality setting with team management capabilities.
Extensive knowledge of food production, preparation techniques, and food safety standards.
Experience in banquet service, catering, or large-scale food service management preferred.
Strong leadership qualities with the ability to motivate and develop staff members.
Excellent organizational skills including inventory management and control.
Ability to manage multiple priorities during shift management efficiently.
Knowledge of menu planning, food handling regulations, and kitchen operations within the hospitality industry.
Experience with dietary accommodations and working within dietary departments is a plus.
Familiarity with restaurant management systems and inventory software is advantageous.

Responsibilities

Assist the Executive Chef in overseeing daily kitchen operations, including food production and service management.
Supervise and manage kitchen staff, including training, scheduling, and performance evaluations.
Prepare and cook high-quality dishes consistent with restaurant standards, including fine dining and catering menus.
Oversee inventory control, ordering supplies, and managing food costs to optimize efficiency.
Ensure compliance with all health and safety regulations related to food handling, sanitation, and kitchen safety.
Lead shift management activities to ensure smooth service flow during all operational hours.
Collaborate with the dietary department for special dietary needs and menu customization.
Maintain cleanliness of the kitchen environment, including equipment maintenance and organization.
Assist in menu planning, recipe development, and presentation standards to enhance customer satisfaction.
Support catering events and banquet services as needed, ensuring timely delivery of quality food.