The Sous Chef is responsible for leading all culinary operations at a High End Financial Firm's Client Center, including menu development, food preparation, production, and service execution. This role serves as the onsite culinary leader, ensuring the consistent delivery of exceptional food experiences that align with client expectations, company standards, and hospitality best practices. The ideal candidate combines strong culinary expertise with a proactive, service-oriented approach and a commitment to operational excellence.

• Serve as the lead onsite chef for all Client's food service programs, excluding snack and beverage services.
• Develop innovative menus and oversee all aspects of food preparation, production, and service execution.
• Maintain the highest standards of food quality, presentation, consistency, and guest satisfaction.
• Support executive meetings, special events, and catering programs as needed.
• Ensure seamless daily culinary operations while delivering a premium hospitality experience.

• Build and maintain strong relationships with key client stakeholders and onsite teams.
• Participate in regular client meetings and operational reviews, including weekly check-ins and event planning discussions.
• Maintain open communication with onsite management and client partners to ensure alignment on service expectations and upcoming activities.
• Collaborate closely with commissary and production teams to coordinate menus, event requirements, and operational priorities.

During periods of lower production volume, focus on:

• Creating seasonal menus and introducing new culinary offerings.
• Testing, refining, and documenting recipes to ensure consistency and scalability.
• Developing and enhancing signature food and snack concepts.
• Standardizing recipes, procedures, and culinary documentation using established company systems and tools.

• Oversee kitchen and pantry inventory management to ensure adequate product availability.
• Monitor inventory levels and coordinate replenishment orders with onsite and support teams.
• Maintain proper product storage, organization, and stock rotation practices.
• Manage essential product restocking to support daily service operations.
• Ensure compliance with all food safety, sanitation, and handling procedures.

• Maintain a clean, organized, and guest-ready kitchen environment.
• Lead deep-cleaning initiatives and ongoing workspace organization efforts.
• Ensure compliance with all health, safety, and sanitation standards.
• Support the maintenance and