Description
Restaurant Associates is hiring a Sous Chef for a premier corporate dining program in New York City serving approximately 700 breakfast and 1,300 lunch guests daily. The role supports the Executive Chef, leads food preparation and production, supervises and develops 16 hourly culinary associates, creates seasonal café and catering menus, manages inventory and food costs, and maintains food safety and sanitation standards. The position requires at least three years of hands-on culinary or kitchen management experience, catering experience, and familiarity with high-volume foodservice operations; an associate degree or equivalent experience is preferred. The salary is $75,000–$80,000 per year, with a comprehensive benefits package.
