Sous Chef

Restaurant Associates; New York (NY); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Flexible Spending Accounts (FSAs)

Job summary

Restaurant Associates in New York, NY is seeking a Sous Chef to lead culinary operations for a facilities client. The role supports cost controls, menu development, and menu execution while coordinating with the Executive Chef and marketing teams for new culinary programs.

Schedule: Mon-Fri 6:30 am–4:30 pm. Pay range: $75,000–$85,000. This exciting opportunity requires leadership for high‑volume kitchen operations and collaboration with hourly staff to deliver quality meals.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training.
• Catering experience a plus.
• High‑volume, complex foodservice operations experience – highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; includes Microsoft Office (Word, Excel and Power Point), Outlook, E‑mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified – highly desirable.

Responsibilities

• Assist the Executive Chef with managing cost controls and controlling expenditures for the account.
• Assist the Executive Chef with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs in conjunction with Company marketing and culinary team.

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word)

Microsoft Excel

Microsoft PowerPoint

Outlook

Internet

Job description

We have an opening for a Sous Chef position at Restaurant Associates in New York, NY. Schedule: Monday‑Friday 6:30 am‑4:30 pm. Pay Range: $75,000‑$85,000.

Job Summary

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, develop daily menu items and their preparation and garnishment. You may supervise hourly associates and work with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Key Responsibilities

• Assist the Executive Chef with managing cost controls and controlling expenditures for the account.
• Assist the Executive Chef with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs in conjunction with Company marketing and culinary team.

Preferred Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training.
• Catering experience a plus.
• High‑volume, complex foodservice operations experience – highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; includes Microsoft Office (Word, Excel and Power Point), Outlook, E‑mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified – highly desirable.

Benefits

• Retirement Plan
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Voluntary Benefits (Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, Choice Auto & Home Program)
• Medical, Dental, Vision
• Life Insurance/AD
• Disability Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Safety and Workplace Policies

• The use of medium‑weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer.
• The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables.
• The use of slip‑resistant shoes and proper lifting techniques.

Associates may also be eligible for paid and/or unpaid time‑off benefits in accordance with applicable federal, state, and local laws.

Compassion Group is an equal opportunity employer. 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.

Applicants must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. The Company reserves the right to modify or change the essential functions of the job based on business necessity.

Applications are accepted on an ongoing basis.