Sous Chef - Corporate Dining (NY)

Compass Group•New York, NY

2d•$85,000 - $92,000•Onsite

About The Position

As the Sous Chef, you will support the Executive Chef in leading the daily culinary operations for a premier, high-volume corporate dining account in New York. This role is responsible for overseeing food production, menu planning, supervising culinary team members, and ensuring the consistent delivery of innovative, high-quality meals with a strong focus on healthy, wellness-driven menu offerings. The Sous Chef will assist with menu planning, recipe development, food preparation, and presentation while maintaining the highest standards of food quality, safety, and guest satisfaction. You will play a key role in training and developing culinary associates, fostering a culture of excellence, and supporting operational goals in a fast-paced, client-focused environment. Additionally, you will collaborate with the Executive Chef on seasonal menu development, inventory management, and purchasing. This is an outstanding opportunity for an energetic, entrepreneurial culinary professional who is passionate about wellness-focused dining, culinary innovation, and delivering an exceptional guest experience.

Requirements

Minimum 2 years of culinary experience in a high-volume setting, including in Corporate dining, fine dining, and luxury settings
Culinary experience includes preparing and creating healthy and wellness-focused menu options
Menu planning experience required
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation
Ability to set up and distribute production sheets
Supervisory, leadership, training, management, and coaching skills
ServSafe or Department of Health Certification is preferred
Computer skills and knowledge of MS Office products, including Excel

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items
Assists with planning and creating menus
Rolls out new culinary programs in conjunction with the marketing and culinary team
Assists with managing cost controls and controlling expenditure
Performs other duties as assigned