Sous Chef- Corporate Dining (NYC)

Compass Group•New York, NY

5d•$75,000 - $80,000•Onsite

About The Position

The Sous Chef is a highly hands-on culinary leader responsible for supporting the daily execution of a premier corporate dining program in NYC serving approximately 700 breakfast and 1,300 lunch guests each day. This role plays a key part in delivering exceptional food quality and service across the main café, conference dining, and high-end catering operations. Working alongside the Sr.Executive Chef and culinary leadership team, the Sous Chef leads by example in all aspects of food preparation, production, and service while supervising and developing a team of 16 hourly culinary associates. This position collaborates on the creation of innovative, seasonal café and catering menus that enhance the overall guest experience. Additional responsibilities include assisting with inventory management, product ordering, and maintaining food cost controls, while ensuring compliance with all food safety, sanitation, and company standards. The ideal candidate thrives in a fast-paced, hospitality-driven environment and is passionate about delivering consistently exceptional culinary experiences.

Requirements

At least 3 years of hands-on culinary/kitchen management experience is required
Catering experience is required
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

A.S. or equivalent experience preferred
Previous experience in a high-volume corporate dining, fine dining, or luxury hospitality setting is highly preferred
High-volume, complex foodservice operations experience - highly desirable
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
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and controlling expenditures for the account
Assists the 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