Sous Chef - NYC

Restaurant Associates is a premier provider of dining and event catering services renowned for serving some of the nation’s most prestigious museums, performing arts centers, and corporate clients. As a member of Compass Group USA, a global leader in foodservice and support services, Restaurant Associates has built its reputation by focusing on high-quality culinary experiences, exceptional service, and operational excellence. Recognized by Glassdoor’s Employee Choice Awards as one of the best places to work, the company fosters a positive and inclusive workplace culture that values innovation, teamwork, and diversity.

This position, Sous Chef - NYC, offers an exciting opportunity to join a dynamic team within a vibrant, multi-unit corporate dining operation. Located in New York City, this role is essential for supporting high-volume café operations, elevated dining venues, and catering services across multiple locations. Offering a competitive salary range of $80,000 to $85,000 annually along with comprehensive benefits, the role is designed for culinary professionals seeking to advance their leadership skills while maintaining exceptional food standards.

As a Sous Chef I, you will play an instrumental role in executing culinary programs that emphasize quality, consistency, and operational efficiency. You will work closely with the executive chef and kitchen staff to oversee food preparation, production planning, and inventory management. Your leadership will ensure that every dish aligns with company standards and the high expectations of discerning clients and guests. This role demands a hands-on approach to coordinating kitchen operations, supporting menu development, and ensuring compliance with all health and safety regulations.

Beyond managing day-to-day culinary execution, the Sous Chef will contribute significantly to team development. Training and coaching back-of-house employees is a critical responsibility, fostering a culture of culinary excellence and teamwork. The position also offers involvement in launching new culinary programs in partnership with marketing and culinary teams, providing creative input that enhances the dining experience across various service areas.

With a keen eye on cost control and efficient resource utilization, the Sous Chef I will assist in managing budgetary parameters, ordering supplies, and minimizing waste. A thorough understanding of kitchen safety, sanitation standards, and food presentation are vital to this role, ensuring compliance with both company policies and NYC Health Department mandates.

This role is ideal for culinary professionals with at least three years of related management experience, preferably within corporate dining, fine dining restaurants, or catering environments. Candidates should demonstrate expertise in food trends, production efficiency, and leadership capabilities. The preferred qualifications include ServSafe or Department of Health Certification and proficiency in MS Office, particularly Excel, to support operational and cost management activities. An associate's degree in Culinary Arts is also favored.

Joining Restaurant Associates as a Sous Chef I provides the chance to be a key part of a recognized leader in foodservice, in a role that blends culinary creativity, operational leadership, and team mentorship. This position promises professional growth, a stimulating work environment, and the opportunity to make a significant impact on one of the city’s leading dining operations.