Sous Chef - Corporate Dining (NYC)

Compass Group•New York, NY

8d•$75,000 - $80,000•Onsite

About The Position

As the Sous Chef, you will support the culinary operations for a premier executive dining and corporate hospitality account in NYC, delivering an elevated dining experience for executives, clients, and distinguished guests. This hands-on leadership role partners closely with the Senior Executive Chef to execute sophisticated, restaurant-quality cuisine while upholding the highest standards of professionalism, consistency, and hospitality. You will oversee daily food production across executive dining, conference services, and catering events, ensuring every meal reflects exceptional quality, presentation, and attention to detail. The Sous Chef will lead and develop the culinary team, maintain food safety and operational excellence, assist with purchasing and inventory management, and contribute to innovative menu development that exceeds client expectations. The ideal candidate thrives in a polished corporate hospitality environment, has a passion for refined cuisine and impeccable service, and is committed to delivering memorable dining experiences in a fast-paced, client-focused setting. Monday–Friday schedule with an emphasis on executive dining, premium hospitality, and white-glove service.

Requirements

Minimum of three years of progressive, hands-on culinary leadership experience in a high-volume, upscale corporate dining, executive dining, fine dining, or luxury hospitality environment
Demonstrated experience executing high-profile catering events, with the ability to deliver exceptional service and culinary excellence in an executive corporate dining or luxury hospitality environment
High-volume, complex foodservice operations experience preferred
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

ServSafe certified

Responsibilities

Assists the Sr. Executive Chef with managing cost controls and controlling expenditures for the premier corporate dining account
Assists the Sr. Executive Chef with planning and creating menus
Produces and executes catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team