Sous Chef - Corporate Dining, Morgan Stanley (NY)

Compass Group•Town/Village of Harrison, NY

19h•$70,000 - $75,000•Onsite

About The Position

The Sous Chef plays an integral, hands-on role in the day-to-day culinary operations of Morgan Stanley's premier corporate dining program. Working alongside the Executive Chef and culinary team, this leader is actively involved in every aspect of kitchen execution—from food preparation and production to plating and service—ensuring an exceptional dining experience for executive guests and clients. The Sous Chef leads by example, mentoring and developing the culinary team while upholding the highest standards of food quality, presentation, consistency, and operational excellence. Success in this role requires a passion for luxury hospitality, attention to detail, and the ability to thrive in a fast-paced, high-touch corporate dining environment where every meal reflects a commitment to excellence.

Requirements

Prior experience as a Sous Chef or Senior Line Cook in corporate dining, fine dining, or luxury hospitality
Strong hands-on leadership and communication skills
Ability to mentor and support team development
High attention to detail and commitment to consistency and quality
Ability to work early mornings and occasional evenings/weekends
Catering experience

Responsibilities

Lead through active, hands-on participation across all kitchen stations
Support and oversee daily kitchen operations and service execution
Assist in training, mentoring, and developing culinary staff
Reinforce proper techniques, organization, and consistency
Maintain all quality, food safety, sanitation, and presentation standards
Collaborate with the culinary team to ensure efficient workflow and service excellence
Foster a positive, team-oriented kitchen environment