The Role at a glance:

The Role

Abigail Kirsch is looking for an experienced Senior Event Sous Chef to join our off-premise culinary leadership team.

This is a hands-on leadership position for a chef who thrives in the energy of high-end events.

You will take ownership of culinary execution—from commissary production and client tastings through load-in, setup, service and event completion—while leading culinary teams and maintaining the quality and consistency expected of Abigail Kirsch.

Our events range from intimate private celebrations to weddings, galas, corporate events and large-scale productions throughout New York and the surrounding region.

What you'll be doing:

• Lead culinary execution at off-premise events, ensuring food, presentation, timing and service meet Abigail Kirsch standards.
• Direct event chefs, cooks and culinary support teams during setup, cocktail hour, dinner service, stations and late-night service.
• Execute a wide variety of service styles including passed hors d’oeuvres, plated dinners, buffets, chef-attended stations and specialty presentations.
• Review menus, event details, guest counts, dietary requirements, timelines and production needs before each event.
• Anticipate challenges and make confident decisions in fast-moving event environments.
• Partner with the Executive Chef and culinary leadership on production, tastings, menu execution and event planning.
• Maintain consistency in recipes, portioning, plating and presentation while controlling food and labor costs.
• Coach, train and develop event culinary staff while creating a professional, accountable and positive kitchen culture.
• Conduct post-event reviews and identify opportunities to improve execution, staffing, portioning and production.
• Maintain the highest standards of food safety, sanitation, allergen awareness and company SOPs.
• Travel throughout New York and the surrounding area based on event needs.

What we're looking for:

• Strong experience in upscale off-premise catering, luxury events, banquets, hotels or high-volume culinary operations.
• Proven ability to independently run complex culinary events.
• Strong foundation in scratch cooking, classical technique, modern presentation and high-volume production.
• Confident leader who can organize and motivate culinary teams with different experience levels.
• Excellent organization, communication and problem-solving skills.
• Ability to manage multiple priorities, changing timelines and unexpected challenges without sacrificing quality.
• Strong attention to detail and a genuine passion for exceptional food and hospitality.
• Flexible availability for evenings, weekends and holidays based on the event schedule.
• Current ServSafe certification and allergen training.

The Chef We Want

You are a chef who can walk into an unfamiliar venue, understand the event, organize the kitchen, lead the team and deliver the food exactly as it was intended.

You care equally about how the food tastes, how it looks, when it reaches the guest and how your team performs together.

If you enjoy the challenge and creativity of producing exceptional food outside the traditional restaurant kitchen, this is the role for you.

Compensation Range

Range:

$85,000 - $92,000

Depends of experience

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off 

#boost #indeedelior