Sr. Sous Chef - Jacob K. Javits Convention Center

Compass Group•New York, NY

3d•$85,000 - $90,000•Onsite

About The Position

Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About LevyThe disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary We are seeking a Senior Sous Chef with significant banquet and catering leadership experience to join our team at CULTIVATED. This position reports directly to the Executive Sous Chef and plays a critical role in leading the planning and execution of high-volume events. The ideal candidate thrives in unionized environments, leads with confidence and clarity, and is passionate about elevating the guest experience through culinary excellence.

Requirements

Minimum 2–3+ years of culinary leadership experience, with a strong focus on banquet or catering operations in high-volume settings.
Previous experience working in a union kitchen strongly preferred.
Culinary degree or equivalent combination of education and experience.
In-depth knowledge of large-scale food production, plating logistics, and event service operations.
Strong leadership, interpersonal, and communication skills with the ability to lead diverse teams under pressure.
Ability to work a flexible schedule including nights, weekends, and holidays based on the event calendar.
Must be able to stand for extended periods and lift up to 50 lbs.

Responsibilities

Lead and oversee the preparation, production, and execution of banquet and catering events ranging from 20 to 10,000+ guests.
Maintain culinary excellence and consistency across all functions, from tastings to plated dinners and large buffets.
Supervise and coach banquet culinary staff, including union team members, with professionalism and clear communication.
Work closely with Senior Executive Chef, Executive Sous Chefs, and event planning teams to align on menu execution, dietary requirements, timelines, and logistics.
Maintain and enforce food safety standards, sanitation protocols, and proper kitchen organization in accordance with NYC health regulations.
Support labor management, scheduling, and performance accountability within a unionized kitchen workforce.
Assist in ordering, inventory management, and cost control measures to meet or exceed financial targets.
Contribute to menu development and seasonal offerings that reflect client needs and current trends.