Sous Chef

Job Summary:

As the Sous Chef for a premier, high-volume corporate dining account in New York, you will support the Executive Chef in leading daily culinary operations and delivering exceptional dining and catering experiences. This is a hands-on leadership role responsible for food production, menu execution, event preparation, and the successful execution of high-end catered functions.

The ideal candidate has strong catering experience and understands the elevated standards of corporate hospitality, including detailed event planning, quality presentation, precise execution, and outstanding client service. You will lead and develop hourly associates, assist with menu development and ordering, and partner closely with the culinary and account leadership teams to deliver consistent excellence.

This position requires flexibility to work occasional weekends and varying hours to support special events and client programs.

Key Responsibilities

• Support the Executive Chef in directing culinary operations for the corporate dining and catering programs.
• Lead the preparation and execution of premium catering events, receptions, meetings, and special functions.
• Coordinate food production, timing, presentation, garnishing, and service execution for high-volume events.
• Supervise, train, and motivate hourly culinary associates while promoting teamwork and accountability.
• Assist with menu planning, recipe development, seasonal offerings, and customized client programs.
• Partner with the Executive Chef on food cost controls, labor management, purchasing, inventory, and operational expenses.
• Assist with ordering, receiving, product quality, and inventory management.
• Collaborate with the culinary, marketing, and account teams to implement new culinary and hospitality programs.
• Maintain the highest standards of food quality, presentation, sanitation, HACCP, and safety.
• Support client satisfaction initiatives and help ensure a polished, seamless guest experience.

What We're Looking For:

• Progressive culinary leadership experience in premier corporate dining, upscale hospitality, catering, fine dining, or high-volume foodservice.
• Catering experience is required, with demonstrated experience executing complex events and high-volume functions.
• Flexibility to work occasional weekends and varied schedules based on special-event requirements.
• Strong knowledge of food production, batch cooking, catering trends, presentation, sanitation, and food cost controls.
• Experience supervising and developing culinary teams.
• Strong communication, organization, computer, and problem-solving skills.
• Proficiency with Microsoft Office, Outlook, email, and internet applications.
• ServSafe certification highly desirable.Flexibility to work occasional weekends and varied schedules based on special-event requirements.