Sous Chef

Compass Group•New York, NY

15d•$80,000 - $90,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. • A management role, the Sous Chef must understand and nurture the company core values and F&B program. • Assist with implementing new recipes, culinary activations, and menu items in collaboration with the Executive Production Chef • Work with Executive Chef and to direct production and on-site execution of new recipes. • Facilitate and conduct training with Executive Chef as needed with BOH teams • Works collaboratively with the Executive Chef to maintain quality control and standards of production. • Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots). • Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements.

Requirements

Minimum of two to three years of culinary/kitchen experience, depending upon formal degree or training

Nice To Haves

A.O.S. Degree in Culinary Arts or culinary certificate
ServSafe Certified

Responsibilities

Successful culinary production operation under the direction of the Executive Chef
Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation
Opportunity to assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, counseling, coaching and developing