Executive Sous Chef

Compass Group•New York, NY

23d•$95,000 - $105,000

About The Position

We are seeking an accomplished Executive Sous Chef to join the leadership team at Marcel, the new cultural destination from Roman and Williams in partnership with Sotheby’s, located in the iconic Breuer building on Madison Avenue. More than a restaurant, Marcel is a multi-faceted experience with multiple outliets. Together, these outlets form a destination where cuisine, design, art, and retail converge. In collaboration with Chef Partner Marie-Aude Rose and the Executive Chef, the Executive Sous Chef will help shape and execute Marcel’s culinary program, a menu that reflects Rose’s philosophy: “a conversation between reverence and rebellion; a marriage of tradition and temptation.” This is a hands-on, knife-in-hand leadership role, perfect for a chef who thrives in high-volume luxury dining while maintaining artistry, detail, and discipline.

Requirements

5+ years of progressive culinary leadership, with experience in fine dining or luxury hospitality
Mastery of French cuisine and techniques, with the creativity to support evolving menus
Proven success managing multi-outlet or complex culinary operations
Strong leadership skills, with a collaborative, solution-oriented approach
Ability to lead and inspire teams in a high-volume, high-pressure environment
Culinary degree or equivalent professional experience preferred
ServSafe and/or HACCP certification strongly preferred
A passion for refined hospitality, precision, and creating cultural dining experiences

Responsibilities

Support the Executive Chef in overseeing operations across all outlets.
Lead daily kitchen operations, maintaining consistency, quality, and elegance in every dish
Mentor, train, and develop culinary team members with a focus on precision, professionalism, and hospitality
Play an active role in menu development, seasonal updates, and the rollout of new culinary programs
Manage purchasing, inventory, and cost controls while upholding the highest standards of quality
Lead from the line during service, ensuring excellence and composure in a high-volume, fast-paced environment
Partner with Roman and Williams Guild and Sotheby’s teams to align culinary expression with Marcel’s broader cultural vision
Enforce strict food safety, sanitation, and ServSafe standards across all operations