Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Restaurant Associates is a premier dining and event catering provider known for delivering exceptional culinary experiences to some of the nation's most prestigious museums, performing arts centers, and corporate clients. As a member of Compass Group USA, Restaurant Associates benefits from a legacy of hospitality excellence and a commitment to innovation in food service. The company is highly regarded within the industry and has been recognized by Glassdoor's Employee Choice Awards as one of the best places to work, reflecting a workplace culture that values employee satisfaction, growth, and professional development.
The organization takes pride in offering a diverse range of dining solutions, from elegant à la carte menus to high-volume catering productions, tailored to meet the sophisticated demands of elite clientele. Their culinary programs emphasize quality, creativity, and service excellence, supported by a team of skilled professionals dedicated to maintaining the highest standards. Restaurant Associates' dedication to fostering a supportive environment and promoting work-life balance makes it an attractive employer for culinary talent seeking advancement and meaningful career experiences.
This role of Sous Chef at Restaurant Associates is based in a prestigious executive dining suite located at Morgan Stanley's flagship site at 1585 Broadway, NYC. The salary range for this position is $75,000 to $90,000 per year, with additional benefits provided, underscoring the company’s commitment to supporting their team members both professionally and personally. The employment type is full-time with a Monday through Friday schedule, including weekends and holidays off, promoting a healthy work-life balance.
The Sous Chef is integral to the daily culinary operations, supporting menu planning, recipe development, production, cooking, and upscale service delivery. Candidates are expected to bring a foundation of fine-dining or Michelin-level experience with the ability to operate in both fast-moving AM and PM service environments. This individual will collaborate closely with culinary leadership and marketing teams to launch new culinary initiatives and maintain exceptional standards across all food preparation and presentation touchpoints.
Key responsibilities include overseeing high-volume catering and refined à la carte cuisine, training and mentoring the culinary team, as well as managing kitchen organization, inventory, and cost controls. Maintaining compliance with sanitation, food safety, and quality standards is essential. This position offers a unique blend of high-end culinary execution, professional growth, and a strong emphasis on work-life balance with regular time off during holidays and weekends.
The organization takes pride in offering a diverse range of dining solutions, from elegant à la carte menus to high-volume catering productions, tailored to meet the sophisticated demands of elite clientele. Their culinary programs emphasize quality, creativity, and service excellence, supported by a team of skilled professionals dedicated to maintaining the highest standards. Restaurant Associates' dedication to fostering a supportive environment and promoting work-life balance makes it an attractive employer for culinary talent seeking advancement and meaningful career experiences.
This role of Sous Chef at Restaurant Associates is based in a prestigious executive dining suite located at Morgan Stanley's flagship site at 1585 Broadway, NYC. The salary range for this position is $75,000 to $90,000 per year, with additional benefits provided, underscoring the company’s commitment to supporting their team members both professionally and personally. The employment type is full-time with a Monday through Friday schedule, including weekends and holidays off, promoting a healthy work-life balance.
The Sous Chef is integral to the daily culinary operations, supporting menu planning, recipe development, production, cooking, and upscale service delivery. Candidates are expected to bring a foundation of fine-dining or Michelin-level experience with the ability to operate in both fast-moving AM and PM service environments. This individual will collaborate closely with culinary leadership and marketing teams to launch new culinary initiatives and maintain exceptional standards across all food preparation and presentation touchpoints.
Key responsibilities include overseeing high-volume catering and refined à la carte cuisine, training and mentoring the culinary team, as well as managing kitchen organization, inventory, and cost controls. Maintaining compliance with sanitation, food safety, and quality standards is essential. This position offers a unique blend of high-end culinary execution, professional growth, and a strong emphasis on work-life balance with regular time off during holidays and weekends.
Job Requirements
- minimum 4 years of fine-dining experience
- experience in high-volume, high-end culinary environments
- ability to lead and mentor culinary teams
- knowledge of food safety and sanitation standards
- strong organizational and time management skills
- ability to work in fast-paced service environments
- ServSafe or Department of Health certification preferred
Job Qualifications
- minimum 4 years of fine-dining experience with Michelin-level background strongly preferred
- experience in high-volume, high-end environments such as fine-dining restaurants, luxury hotels, or executive corporate dining
- strong proficiency in meat and seafood fabrication highly preferred
- leadership experience including team supervision, training, and performance management
- strong understanding of culinary trends, refined presentation standards, food safety, and production systems
- experience with ordering, inventory management, and cost control is a plus
- ServSafe or Department of Health certification preferred
- proficiency with MS Office products including Excel
Job Duties
- support day-to-day culinary operations including menu planning, recipe development, production, cooking, and service
- uphold fine-dining/Michelin-caliber standards across all culinary touchpoints
- oversee high-volume catering production and elevated à la carte execution
- lead, train, and mentor a culinary team in a high-performance environment
- assist with rollout of new culinary programs in partnership with culinary leadership and marketing teams
- maintain kitchen organization, cost controls, inventory processes, and ordering
- ensure strict compliance with sanitation, food safety, and quality standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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