Sous Chef

Elior Group; Village of Tarrytown (NY); On-site; USD 85,000 - 92,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

UNUM voluntary benefits

Discount program

Commuter benefits

Employee assistance program

401(k)

Sick time

Holiday pay

Tuition reimbursement

Paid time off

Job summary

Abigail Kirsch is seeking an experienced Senior Event Sous Chef to join our off-premise culinary leadership team. This is a hands-on leadership role overseeing culinary execution—from commissary production and client tastings through load-in, setup, service and event completion—while guiding culinary teams to maintain Abigail Kirsch's quality and consistency.

You will manage menus, dietary requirements and timing for weddings, galas, corporate events across New York and surrounding regions,

Qualifications

• Strong experience in upscale off-premise catering, luxury events, banquets, hotels or high-volume culinary operations.
• Proven ability to independently run complex culinary events.
• Strong foundation in scratch cooking, classical technique, modern presentation and high-volume production.
• Confident leader who can organize and motivate culinary teams with different experience levels.
• Excellent organization, communication and problem-solving skills.

Responsibilities

• Lead culinary execution at off-premise events, ensuring food, presentation, timing and service meet Abigail Kirsch standards.
• Direct event chefs, cooks and culinary support teams during setup, cocktail hour, dinner service, stations and late-night service.
• Execute a wide variety of service styles including passed hors d’oeuvres, plated dinners, buffets, chef-attended stations and specialty presentations.
• Review menus, event details, guest counts, dietary requirements, timelines and production needs before each event.
• Anticipate challenges and make confident decisions in fast-moving event environments.
• Partner with the Executive Chef and culinary leadership on production, tastings, menu execution and event planning.
• Maintain consistency in recipes, portioning, plating and presentation while controlling food and labor costs.
• Coach, train and develop event culinary staff while creating a professional, accountable and positive kitchen culture.
• Conduct post-event reviews and identify opportunities to improve execution, staffing, portioning and production.
• Maintain the highest standards of food safety, sanitation, allergen awareness and company SOPs.
• Travel throughout New York and the surrounding area based on event needs.

Skills

Event leadership

High-volume cooking

Scratch cooking

Staff coaching

Food safety

Allergen training

Problem solving

Multitasking

Job description

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Job Reference Number: 43383
Employment Type:Full-Time,Onsite
Segment: Dining & Events
Brand: Abigail-Kirsch
Location: Tarrytown, NY

New York, NY

The Role at a glance:

The Role

Abigail Kirsch is looking for an experienced Senior Event Sous Chef to join our off-premise culinary leadership team.

This is a hands-on leadership position for a chef who thrives in the energy of high-end events.

You will take ownership of culinary execution—from commissary production and client tastings through load-in, setup, service and event completion—while leading culinary teams and maintaining the quality and consistency expected of Abigail Kirsch.

Our events range from intimate private celebrations to weddings, galas, corporate events and large-scale productions throughout New York and the surrounding region.

What you'll be doing:

• Lead culinary execution at off-premise events, ensuring food, presentation, timing and service meet Abigail Kirsch standards.
• Direct event chefs, cooks and culinary support teams during setup, cocktail hour, dinner service, stations and late-night service.
• Execute a wide variety of service styles including passed hors d’oeuvres, plated dinners, buffets, chef-attended stations and specialty presentations.
• Review menus, event details, guest counts, dietary requirements, timelines and production needs before each event.
• Anticipate challenges and make confident decisions in fast-moving event environments.
• Partner with the Executive Chef and culinary leadership on production, tastings, menu execution and event planning.
• Maintain consistency in recipes, portioning, plating and presentation while controlling food and labor costs.
• Coach, train and develop event culinary staff while creating a professional, accountable and positive kitchen culture.
• Conduct post-event reviews and identify opportunities to improve execution, staffing, portioning and production.
• Maintain the highest standards of food safety, sanitation, allergen awareness and company SOPs.
• Travel throughout New York and the surrounding area based on event needs.

What we're looking for:

• Strong experience in upscale off-premise catering, luxury events, banquets, hotels or high-volume culinary operations.
• Proven ability to independently run complex culinary events.
• Strong foundation in scratch cooking, classical technique, modern presentation and high-volume production.
• Confident leader who can organize and motivate culinary teams with different experience levels.
• Excellent organization, communication and problem-solving skills.
• Ability to manage multiple priorities, changing timelines and unexpected challenges without sacrificing quality.
• Strong attention to detail and a genuine passion for exceptional food and hospitality.
• Flexible availability for evenings, weekends and holidays based on the event schedule.
• Current ServSafe certification and allergen training.

The Chef We Want

You are a chef who can walk into an unfamiliar venue, understand the event, organize the kitchen, lead the team and deliver the food exactly as it was intended.

You care equally about how the food tastes, how it looks, when it reaches the guest and how your team performs together.

If you enjoy the challenge and creativity of producing exceptional food outside the traditional restaurant kitchen, this is the role for you.

Compensation Range

Range:

$85,000 - $92,000

Depends of experience

• Medical (FT Employees)
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off

Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City.

About Elior North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised by management as needed.

Nearest Major Market: White Plains
Nearest Secondary Market: New York City