Working as the French Pastry Sous Chef for a brand new, gourmet French food and delicatessen outlet located at 1100 Avenue of the Americas, you are responsible for supporting the Pastry Chef with the effective execution of culinary services for the 75-100 seat restaurant. This is an exciting opportunity to be part of the opening team of a sophisticated French culinary destination, where exceptional craftsmanship, innovation, and attention to detail define every guest experience. French Culinary Training is required. Key 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 Preferred Qualifications: Formal French culinary training required. Progressive culinary and/or kitchen management experience (based on level of formal education and training) 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