Sous Chef

Compass Group•New York, NY

43d•$68,000 - $72,000•Onsite

About The Position

Restaurant Associates, a leading provider of dining and event catering, is seeking a Sous Chef to support the daily culinary operations of a high-profile corporate dining account. This role offers the opportunity to execute elevated, restaurant-quality à la carte dining in a professional corporate environment, with a schedule that is primarily Monday through Friday. The Sous Chef will partner with the Executive Chef to oversee kitchen operations, food production, menu execution, and team leadership while upholding the highest standards of quality, safety, and hospitality.

Requirements

Minimum of 3 years of culinary experience, including leadership or supervisory responsibilities.
Strong knife skills and a commitment to culinary craftsmanship.
Proven ability to lead and motivate a kitchen team while maintaining high standards.
Knowledge of food safety, sanitation, production, food cost controls, and presentation standards.
Ability to organize production schedules and coordinate kitchen workflow.
Experience training, coaching, and developing culinary staff.
Proficiency with Microsoft Office applications, including Excel.
Prior experience working in reputable New York City restaurants or similarly high-volume, chef-driven culinary environments.
Experience in corporate dining, restaurants, hotels, healthcare, education, or related food service operations.
ServSafe Certification or equivalent Department of Health certification.
A passion for hospitality and a desire to be a leader and role model within the kitchen.

Responsibilities

Assist in coordinating and participating in the preparation and cooking of a variety of menu offerings.
Support menu planning, recipe development, and seasonal culinary initiatives.
Execute high-quality à la carte and plated meal service while maintaining presentation standards.
Assist with ordering, inventory management, receiving, and product control.
Monitor food quality, freshness, consistency, and portion standards.
Support labor and food cost management initiatives.
Ensure compliance with food safety, sanitation, and health department regulations.
Help implement new culinary programs and promotions in partnership with culinary and marketing teams.
Train, coach, and support kitchen associates to foster a positive and productive work environment.
Lead daily kitchen operations in the absence of the Executive Chef.
Perform other duties as assigned.