Sr. Sous Chef - Corporate Dining, Morgan Stanley (NY)

Sr. Sous Chef - Corporate Dining, Morgan Stanley (NY)

The Senior Sous Chef partners closely with the Executive Chef to lead the day-to-day culinary operations for Morgan Stanley's corporate caf, executive dining room, and premier catering program. This is a highly hands-on leadership role, with the Sr. Sous Chef actively working alongside the culinary team in the kitchenpreparing, cooking, plating, and executing exceptional food while ensuring seamless daily operations. The role is responsible for mentoring and developing the culinary team, maintaining the highest standards of food quality, presentation, and sanitation, and delivering an elevated hospitality experience in a luxury corporate dining environment.

Schedule: MondayFriday | Early mornings through close. Occasional evenings and weekends as required

Key Responsibilities:

• Support the Executive Chef in managing daily kitchen operations across caf, executive dining, and catering
• Lead by example through hands-on food preparation, production, and service execution
• Train, mentor, and develop culinary team members to ensure consistency, technique, and professional growth
• Uphold high standards of food quality, presentation, sanitation, and safety
• Assist with menu execution, recipe adherence, and production planning
• Coordinate with front-of-house and event teams to deliver seamless dining and catering experiences
• Monitor inventory, ordering, and product utilization to control waste and support cost management
• Maintain a clean, organized, and efficient kitchen environment

Required Qualifications:

• Culinary management experience in corporate dining, executive dining, fine dining, or luxury hospitality environments
• At least 5+ years of progressive culinary management experience
• Strong hands-on cooking skills with experience in catering and multi-outlet operations
• Catering experience with a wide range of events
• Proven ability to lead, coach, and collaborate with culinary teams
• Working knowledge of food safety, sanitation, and kitchen management best practices
• Ability to perform in a fast-paced corporate dining environment while maintaining high culinary standards

Salary: $75,000 - $85,000/Yr. Other Forms of Compensation: Benefits

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.