Executive Pastry Sous Chef

Chef Thomas Keller's New York destination, Per Se, is seeking individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as a Executive Pastry Sous Chef.
Located in the Deutsche Bank Center at Columbus Circle, Per Se is Chef Keller's acclaimed New York interpretation of The French Laundry. The three-Michelin starred restaurant presents a nightly-changing Chef's Tasting menu highlighting American cuisine with French influences.
Qualified individuals should possess a strong attention to detail, organization and cleanliness. In addition to technical skills of a minimum of 3 years of experience, the individual must have strong interpersonal and communication skills and the ability to be a team collaborator. Candidates will also have formal culinary training and a proven ability to lead and inspire a team.

Chef Keller’s collection of restaurants are founded on a culture of mentorship and provide a solid foundation of skills to support the culinary profession. We are proud to offer:

• Voluntary plans such as vision, life insurance, accident, short- and long-term disability insurance, pet insurance and student loan refinancing.
• Company sponsored medical and dental plans with a contribution of 50%-75% of your premium*
• Employee discounts at Chef Thomas Keller's casual properties
• 401K with no waiting periods and the opportunity to receive up to 4.5% of your salary as matching contributions
• Commuter benefits
• Scholarship programs
• Peer mentorship
• Subsidized family meal
• Opportunities for growth and advancement
• Highest wages in the profession

If this opportunity doesn’t interest you, but you have a service background, share your resume for future consideration with [email protected].

Who we are:

Chef Thomas Keller raises the bar for the American culinary scene. His restaurants are legendary – The French Laundry, Bouchon, and Per Se among them – and he is the only American-born chef to ever hold multiple three-star Michelin rankings. Chef Keller’s culinary skills and high standards make him an inspiration to younger chefs and have earned him countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. He is also the first male American chef to be designated a Chevalier of the French Legion of Honor. In 2017, Chef Keller led Team USA to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. Chef Keller is the author of six best-selling cookbooks and holds an honorary Doctorate in Culinary Arts from The Culinary Institute of America.

Looking for other opportunities with our group? Check out open positions on: ThomasKeller.com/careers

More detail about Per Se part of Thomas Keller