Sous Chef: Menu & Catering Lead (Mon–Fri)

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

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.