Sous Chef

Compass Group•New York, NY

22h•$85,000 - $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 SummaryTatiana by Chef Kwame Onwuachi is a celebrated Afro‑Caribbean–inspired restaurant at Lincoln Center, reflecting New York City’s cultural tapestry through bold flavors, personal storytelling, and innovative technique. The restaurant is known for its Afro‑Caribbean‑inspired dining with NYC influences and is ranked among the top restaurants in New York City. As a Sous Chef, you will play a key leadership role in a high‑energy, high‑volume kitchen. You’ll collaborate closely with Chef Kwame Onwuachi and the Chef de Cuisine team to bring Tatiana’s creative vision to life while nurturing an inclusive and purpose‑driven kitchen culture.

Requirements

Culinary degree or equivalent hands‑on restaurant kitchen experience
Experience in upscale, high‑volume, or concept‑driven restaurant environments
Background in mentoring or leading cooks in a collaborative and inclusive setting
Knowledge of contemporary cooking techniques and global‑influenced flavor profiles
Understanding of cost controls, recipe scaling, and production workflows
Comfort using basic technology tools (Microsoft Office, email, and inventory systems)
Interest in guest‑satisfaction and hospitality‑focused programs
ServSafe certification or willingness to obtain it

Nice To Haves

Experience with catering or private dining service is a plus

Responsibilities

Partner with the Chef de Cuisine and Chef Kwame Onwuachi’s culinary leadership team to support daily kitchen operations
Contribute to menu development that celebrates Tatiana’s Afro‑Caribbean influences and NYC‑centered culinary storytelling
Lead cooking, prep, and plating to uphold Tatiana’s standards of consistency, creativity, and presentation
Support seamless execution of private dining and special events rooted in the restaurant’s hospitality ethos
Coach, support, and guide cooks and hourly team members in a collaborative kitchen environment
Uphold exceptional food safety, sanitation, and organizational practices
Assist with inventory management, ordering, and cost‑control processes
Collaborate with culinary partners to roll out seasonal updates and new program initiatives