Sous Chef I — Multi-Unit Corporate Dining (NYC)

Compass Group USA; New York (NY); On-site; USD 65,000 - 85,000; 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

FSAs

Personal Leave

Job summary

Restaurant Associates in NYC is seeking a Sous Chef I to support a high-profile, multi-unit corporate dining operation with a focus on high-volume café services, elevated dining, and catering. The role drives culinary execution, quality, and operational excellence across daily service and events.

The Sous Chef I plays a key leadership role in training, developing, and directing back-of-house teams in a fast-paced environment, ensuring efficient execution and outstanding dining experiences for

Qualifications

• At least 3 years of related culinary management experience.
• Experience in corporate dining, fine dining, and/or related food service operations preferred.
• Catering experience preferred.
• Knowledge of food cost controls, sanitation, safety, and presentation.
• ServSafe or Department of Health Certification is preferred.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Support menu execution, production planning, ordering, inventory management, and food preparation while maintaining standards.
• Assist in coordinating and participating in the preparation and cooking of various food items.
• Assist with planning and creating menus.
• Supports catering events as needed.

Skills

Leadership

Training

Management

Coaching

Education

Associate’s degree in Culinary Arts

Tools

MS Excel

Job description

Restaurant Associates in NYC is seeking a Sous Chef I to support a high-profile, multi-unit corporate dining operation with a focus on high-volume café services, elevated dining, and catering. The role drives culinary execution, quality, and operational excellence across daily service and events.

The Sous Chef I plays a key leadership role in training, developing, and directing back-of-house teams in a fast-paced environment, ensuring efficient execution and outstanding dining experiences for