Pastry Sous Chef

Compass Group•New York, NY

6d•$90,000 - $100,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job SummaryWe are seeking a talented Pastry Sous Chef to join the culinary 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. Marcel is more than a restaurant; it is a multi-faceted experience: an elevated fine dining restaurant, a jewel-box bar, a reservations-only speakeasy, a reimagined sculpture garden, and the La Mercerie Patisserie. Together, these outlets create a destination where hospitality, design, art, and cuisine meet in harmony. In collaboration with Chef Partner Marie-Aude Rose, the Executive Chef, and Executive Pastry Chef, the Pastry Sous Chef will play a critical role in the daily execution of Marcel’s kitchen operations. This is a hands-on, whisk-in-hand position, ideal for a culinary professional who thrives in a luxury, high-volume environment while maintaining the precision, artistry, and attention to detail that define fine dining.

Requirements

3+ years of professional pastry experience, with at least 1 year in a leadership role
Background in fine dining or luxury hospitality strongly preferred
Strong technical skills with French cuisine and global techniques
Ability to work in a high-volume, multi-outlet operation without sacrificing quality
Collaborative, team-first mindset with the ability to mentor and motivate staff
Culinary degree or equivalent professional experience preferred
ServSafe and/or HACCP certification a plus
Flexibility to work nights, weekends, and holidays in alignment with luxury hospitality operations

Responsibilities

Support leadership in overseeing daily operations across all outlets: restaurant, bar, speakeasy, garden, and patisserie
Prepare and execute menu items with consistency, artistry, and attention to detail
Train, mentor, and support cooks and kitchen staff to maintain standards of excellence
Assist with menu development, seasonal changes, and catering or cultural events
Manage prep, inventory, and ordering to align with operational and financial goals
Lead by example on the line during service, ensuring quality, timing, and presentation
Uphold the highest standards of sanitation, safety, and ServSafe compliance