French Pastry Sous Chef- Corporate Dining (NYC)

Compass Group•New York, NY

7d•$70,000 - $85,000•Onsite

About The Position

Restaurant Associates, a leader in dining and event catering, is seeking a French Pastry Sous Chef for a new gourmet French food and delicatessen outlet at 1100 Avenue of the Americas in NYC. This role supports the Pastry Chef in executing culinary services for a 75-100 seat restaurant. The position is part of the opening team for a sophisticated French culinary destination focused on exceptional craftsmanship, innovation, and attention to detail.

Requirements

Formal French culinary training required.
High-volume, wholesale production, and catering experience required
Proven experience managing food, labor, and operational cost controls
Demonstrates strong critical thinking and problem-solving skills under pressure
Passion for food and culinary excellence
Strong team-building and leadership skills
Demonstrated proficiency in Microsoft Excel
Excellent organizational and time-management skills
Eagerness to learn, develop, and grow within the company
Commitment to delivering high-quality food and exceptional service

Nice To Haves

Progressive culinary and/or kitchen management experience (based on level of formal education and training)

Responsibilities

Deliver culinary excellence in partnership with the Pastry Chef and Executive Chef while ensuring compliance with Fauchon and R/A brand standards
Lead, coach, and manage a team of hourly associates to drive performance and engagement
Support and help manage high-volume wholesale
Develop and maintain strong relationships with clients and guests to ensure an exceptional dining experience
Monitor and manage account expenses, maintaining effective cost controls and budget adherence
Support the implementation of new culinary initiatives and programs in collaboration with the marketing and culinary teams
Ensure consistent execution of menus, recipes, and service standards across all operations
Foster a culture of teamwork, accountability, and continuous improvement within the culinary team