Sous Chef

Compass Group•New York, NY

29d•$75,000 - $85,000•Onsite

About The Position

Restaurant Associates is seeking a collaborative and hands-on Sous Chef to support culinary operations at the renowned American Museum of Natural History. This role primarily supports the Museum's signature dining destination within the Gilder Center while also contributing to catering events and culinary operations across additional museum outlets. This is an excellent opportunity for a culinary professional who enjoys leading teams, delivering exceptional guest experiences, and balancing creativity with operational excellence. The Sous Chef will work closely with the Executive Chef and front-of-house leadership to ensure high-quality food production, strong financial performance, and an engaging dining experience for museum guests.

Requirements

Culinary degree, Associate degree, or equivalent professional experience
Experience in a Sous Chef, Kitchen Manager, Lead Cook, or similar culinary leadership role
Experience in high-volume restaurant, hospitality, catering, or foodservice operations
Previous management or supervisory experience leading kitchen teams
Understanding of food cost management, purchasing, inventory control, and labor planning
Familiarity with business metrics such as COGS, P&L, and operational reporting
Experience producing simple, high-quality, and flavorful menu offerings
Experience with Microsoft Office, Outlook, and basic administrative responsibilities

Nice To Haves

Catering and event experience is a plus
Institutional, batch cooking, or contract foodservice experience is helpful
ServSafe Certification preferred

Responsibilities

Partner with the Executive Chef to oversee daily culinary operations and ensure consistent food quality, presentation, and service standards
Lead, coach, and support a team of approximately seven culinary associates
Actively participate in food preparation, cooking, and service alongside the team
Assist with menu development, recipe execution, and seasonal culinary offerings
Support catering and special event production across the museum complex
Maintain food safety, sanitation, and workplace safety standards
Monitor inventory, ordering, receiving, and product quality
Assist in managing food cost, labor cost, and overall budget performance
Support financial and operational reporting, including food cost analysis and purchasing controls
Collaborate with front-of-house managers to ensure a seamless guest experience
Implement new culinary programs and initiatives in partnership with culinary and marketing teams
Foster an inclusive, positive, and team-oriented kitchen culture