Senior Sous Chef for NYC Corporate Dining & Events

Restaurant Associates; New York (NY); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Restaurant Associates in New York City is seeking a Sous Chef I to lead culinary execution for high-volume cafe operations and catering services. You’ll train back-of-house teams and drive quality, freshness, and presentation across daily operations and events.

The role emphasizes leadership, menu development, and cost-conscious management in a fast-paced, multi-unit environment with a focus on exceptional dining experiences for clients and guests.

Qualifications

• 3+ years of related culinary management experience required.
• Experience in corporate dining, fine dining, or related food service preferred.
• Catering experience preferred.

Responsibilities

• Support menu execution, production planning, ordering, and inventory while following standards.
• Assist in coordinating and cooking various food items.
• Assist with planning and creating menus.
• Support catering events as needed.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with cost controls and expenditure management

Skills

Culinary management

Supervisory/leadership

Catering experience

Food cost controls

Menu planning

Production sheets

Food safety

Education

Associate's degree in Culinary Arts

Tools

MS Office

Excel

Job description

Restaurant Associates in New York City is seeking a Sous Chef I to lead culinary execution for high-volume cafe operations and catering services. You’ll train back-of-house teams and drive quality, freshness, and presentation across daily operations and events.

The role emphasizes leadership, menu development, and cost-conscious management in a fast-paced, multi-unit environment with a focus on exceptional dining experiences for clients and guests.