Sous Chef

Compass Group•New York, NY

3d•$72,000 - $80,000

About The Position

Restaurant Associates is seeking a Sous Chef to support the daily culinary operations at The One Club, a dynamic and hospitality‑driven workplace dining environment. In this role, you’ll partner closely with the Executive Chef to deliver high‑quality food experiences, support a collaborative kitchen culture, and help bring new culinary ideas to life. This is a great opportunity for a culinary professional who enjoys leading by example, contributing creatively, and growing within a best‑in‑class foodservice organization. What You’ll Do As a Sous Chef, you’ll play an integral role in both hands‑on culinary execution and kitchen leadership, including:

Requirements

An associate degree in culinary arts or equivalent hands‑on experience
Progressive experience in a professional kitchen or foodservice environment
Exposure to catering and event execution
Experience working in high‑volume or complex foodservice operations
Familiarity with institutional or batch cooking environments
A working knowledge of current food and catering trends, with an emphasis on quality, presentation, and cost awareness
Comfort using technology, including Microsoft Word, Excel, PowerPoint, Outlook, and email
A commitment to food safety, sanitation, and team accountability

Nice To Haves

ServSafe certification (preferred, but not required)

Responsibilities

Supporting the Executive Chef with daily culinary operations, including food preparation, cooking, and presentation
Assisting with menu planning, recipe development, and seasonal offerings
Helping manage food and labor costs while maintaining quality and consistency
Executing catered events and special functions with attention to detail and guest experience
Supervising and mentoring hourly culinary team members, fostering a respectful and inclusive kitchen environment
Supporting ordering, inventory management, and proper storage procedures
Partnering with marketing and culinary teams to roll out new programs and concepts
Upholding food safety, sanitation, and workplace safety standards
Participating in client satisfaction initiatives and continuous improvement efforts