Sous Chef - Corporate Dining (NYC)

Compass Group•New York, NY

4d•$70,000 - $80,000•Onsite

About The Position

We are seeking a hands-on Sous Chef to oversee daily culinary operations at Morgan Stanley, a premier corporate dining account in NYC. This role is responsible for creating and executing curated menus, ensuring seamless back-of-house operations, maintaining the highest food quality and Department of Health standards, meeting client expectations, and leading the culinary team to deliver consistent, efficient service. The Sous Chef also leads, trains, and develops the back-of-house team while driving operational excellence and delivering an exceptional dining experience for clients and guests. This is a Monday–Friday position offering an excellent work-life balance in a high-end corporate dining environment.

Requirements

5 years of hands-on related culinary experience including 1 year at the management level.
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills.
Computer skills and knowledge of MS Office products including Excel.

Nice To Haves

Experience in corporate dining, hotels, fine dining restaurants, and/or related food service operations preferred.
ServSafe or NY Department of Health Certification is preferred.
Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items.
Assists with planning and creating menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists with managing cost controls and controlling expenditure.
Performs other duties as assigned.