Sous Chef - Corporate Dining (NYC)

Sous Chef - Corporate Dining (NYC)

Salary: $66,300 - $67,000/ yr.

Other Forms of Compensation: Comprehensive Benefits Package

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!

Job Summary:

As a Sous Chef I, you will provide hands-on support the day-to-day success of Caf's high-volume corporate dining operation in NYC, with a primary focus on the Back of House (BOH) and the execution of the Deli and Bistro stations. This role is responsible for maintaining efficient, organized, and consistent culinary operations while ensuring exceptional food quality, freshness, presentation, and service.

The Sous Chef I assists with daily production planning, food preparation, ordering, inventory management, station organization, and execution of menu offerings. This position works closely with the culinary team to ensure the Deli and Bistro stations are fully prepared, properly stocked, and operating efficiently throughout service.

This is a MondayFriday position.

Essential Duties and Responsibilities:

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Ensures compliance with Health Department regulations, client guidelines, and company standards while supporting a positive and collaborative team environment.
• Train, motivate, develop, and direct culinary associates while maintaining high standards for food safety, sanitation, portion control, and quality.
• 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.

What We're Looking For:

• 5 years of related BOH Supervisory/Management experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, fine dining, education, military, health care, and/or related food service operations.
• 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.
• Associate's degree in Culinary Arts is preferred.

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.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.