Sr. Sous Chef - Corporate Dining (NY)

Job Summary

Join a premier luxury corporate dining team in the heart of New York City as a Senior Sous Chef, where creativity, leadership, and culinary excellence come together in a fast-paced, high-touch environment. This exciting hands-on leadership role offers the opportunity to work alongside top culinary talent while delivering elevated dining experiences with an uncompromising focus on quality, innovation, and execution.

The Senior Sous Chef serves as a key culinary leader, overseeing daily kitchen operations, mentoring and developing team members, and delivering exceptional quality and execution across all dining services and elevated catering experiences.

Ideal candidates are passionate culinary professionals who lead by example, thrive in a dynamic environment, and are committed to fostering a collaborative, learning-focused culture built on excellence and hospitality.

Key Responsibilities:

• Lead through active, hands-on participation across all kitchen stations
• Support and oversee daily kitchen operations and service execution
• Assist in training, mentoring, and developing culinary staff
• Reinforce proper techniques, organization, and consistency
• Maintain all quality, food safety, sanitation, and presentation standards
• Collaborate with the culinary team to ensure efficient workflow and service excellence
• Foster a positive, team-oriented kitchen environment

Required Qualifications:

• Prior experience as a Sous Chef or Senior Line Cook in a high-quality culinary setting
• Strong hands-on leadership and communication skills
• Ability to mentor and support team development
• High attention to detail and commitment to consistency and quality
• Ability to work early mornings and occasional evenings/weekends

Preferred Qualifications:

• Degree in Culinary Arts or a culinary certificate and required experience
• High-volume culinary/kitchen management experience in fine dining, corporate dining, hotels, and country club settings preferred
• Catering experience required 
• 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, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail and the Internet
• Must be willing to participate in patient satisfaction programs/activities
• ServSafe certified - highly desirable