Job Description

As a Sous Chef at Restaurant Associates, you will be a key player in providing outstanding culinary experiences in a museum setting. This role allows you to showcase your creativity and leadership skills while working in a prestigious environment that prioritizes work-life balance. Your responsibilities include coordinating a team of 39 employees, ensuring smooth daily operations and catering events, and collaborating with the Executive Chef to create innovative menus.

Key Responsibilities:

• Assist the Executive Chef in managing cost controls and strictly controlling expenditures
• Plan and build menus in collaboration with the Executive Chef
• Effectively complete and carry out catering events
• Roll out new culinary programs in conjunction with Company marketing and culinary teams
• Supervise and train hourly associates, ensuring outstanding performance and development
• Ensure compliance with sanitation and safety standards, maintaining a world-class kitchen environment

Preferred Qualifications:

• A.S. in Culinary Arts or equivalent professional experience
• 5+ years of proven culinary experience leading a team in a high-volume, complex foodservice operation
• Strong understanding of regional American cooking and culinary trends
• Formal culinary education preferred
• Experience with institutional and batch cooking highly desirable
• Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and the Internet
• ServSafe certification highly desirable
• Catering experience and the ability to produce ambitious catering events
• Dedication to client happiness and participation in client happiness programs

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