Executive Sous Chef - Corporate Dining NYC

Restaurant Associates; New York (NY); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Restaurant Associates in NYC is seeking a hands-on Sous Chef to oversee daily culinary operations at Morgan Stanley’s corporate dining account. You will create and execute curated menus, ensure high-quality food, and lead the back-of-house team to deliver consistent, efficient service in a high-end environment.

The role is Monday–Friday with strong work‑life balance, focusing on health and safety standards and cost controls while maintaining client satisfaction and quality across all meals.

Qualifications

• 5 years hands-on culinary experience including 1 year in a management role.
• Experience in corporate dining, hotels, or fine dining preferred.
• Knowledge of food trends, quality, sanitation, and cost controls.
• Ability to set up production sheets and lead teams.
• ServSafe or NY Department of Health certification preferred.

Responsibilities

• Coordinate and participate in preparation and cooking of items.
• Plan and create menus and roll out culinary programs.
• Manage cost controls and monitor expenditures.
• Lead, train, and develop the back-of-house team.
• Ensure compliance with health standards and client expectations.

Skills

Culinary leadership

Menu planning

Cost controls

Supervisory skills

Food safety

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Restaurant Associates in NYC is seeking a hands-on Sous Chef to oversee daily culinary operations at Morgan Stanley’s corporate dining account. You will create and execute curated menus, ensure high-quality food, and lead the back-of-house team to deliver consistent, efficient service in a high-end environment.

The role is Monday–Friday with strong work‑life balance, focusing on health and safety standards and cost controls while maintaining client satisfaction and quality across all meals.