Sous Chef, Corporate Dining — Mon–Fri

Compass Group USA; New York (NY); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Restaurant Associates seeks a hands-on Sous Chef to oversee daily culinary operations at Morgan Stanley in NYC. You will create and execute curated menus, ensure back-of-house efficiency, uphold highest food quality and health standards, and lead the culinary team to deliver exceptional dining experiences for clients and guests.

This Monday–Friday role offers an excellent work-life balance in a high-end corporate dining environment, with opportunities to roll out new culinary programs and manage

Qualifications

• 5 years of hands-on culinary experience, including 1 year in a supervisory role.
• Experience in corporate dining, hotels, or fine dining preferred.
• Knowledge of food trends, sanitation, safety, and food cost controls.
• Ability to plan and distribute production sheets.
• Supervisory, leadership, training and coaching skills.
• ServSafe or NY DOH certification preferred.
• Proficiency in MS Office; Excel experience helpful.
• Associate’s degree in Culinary Arts preferred.

Responsibilities

• Oversee daily culinary operations and menu execution.
• Coordinate menu planning with marketing and culinary teams.
• Implement new culinary programs with teams.
• Manage cost controls and expenditure.
• Lead and develop back-of-house staff.

Skills

Culinary operations

Menu planning

Leadership

Food cost controls

Staff training

MS Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Restaurant Associates seeks a hands-on Sous Chef to oversee daily culinary operations at Morgan Stanley in NYC. You will create and execute curated menus, ensure back-of-house efficiency, uphold highest food quality and health standards, and lead the culinary team to deliver exceptional dining experiences for clients and guests.

This Monday–Friday role offers an excellent work-life balance in a high-end corporate dining environment, with opportunities to roll out new culinary programs and manage