Pastry Sous Chef

Genesis House New York is seeking a motivated Pastry Sous Chef to join our culinary team.

Since 2021, Genesis House has served as the cultural outpost of Genesis Motors America. The Restaurant at Genesis House serves as an extension of that brand identity, offering modern Korean fine dining in a refined yet accessible environment, open to the public Tuesdays through Sundays for Lunch, Dinner, and Afternoon Tea.

Under the direction of Executive Chef Mincheol Shin – formerly of Kwonsooksoo and Jua – we are seeking qualified candidates driven by respect for tradition and a desire to create something unique within the New York dining landscape.

Restaurant Associates is recognized as the nation’s premier hospitality company, operating over 170 prestigious locations. Based in New York City, we provide premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities, and off-premise catering events in cities such as Boston, Hartford, Atlanta, Chicago, Washington D.C., and Philadelphia.

Restaurant Associates is a subsidiary of Compass Group North America, the world’s leading foodservice organization.

At RA, food is an inspiration. Our unmatched culture of hospitality excellence enables us to provide memorable experiences for premier clients. We empower many to be their best through delicious food that happens to be better-for-you and the planet.

• Dedication to Quality

• Spirit of Ownership

• Commitment to Talent & Diversity

• Responsible Citizenship

• Passion for Hospitality

• Medical, Dental, Vision

• Flexible Spending Accounts (FSAs)

• Commuter Benefits

• Wellness Program

• Employee Assistance Program

• Life Insurance for Associates and Eligible Dependents

• Short Term and Long Term Disability

• Accidental Death & Dismemberment Insurance

• Discount Marketplace

• And other voluntary benefits

• Lead and oversee all pastry and dessert preparation, ensuring consistency and quality aligned with the restaurant’s fine-dining standards.

• Collaborate closely with the Executive Chef to understand the culinary vision of each menu and create desserts that complement the Chef’s dishes and aesthetic direction.

• Manage all pastry team members, including training, mentorship, and performance evaluation.

• Be responsible for daily pastry production and final plating during service (pastry closing duties).

• Assist the savory team during service when needed, ensuring smooth coordination between hot and cold sections.

• Monitor and manage the pass during service to maintain proper flow, timing, and presentation for both savory and pastry courses.

• Support and organize prep for daily service; ensure all recipes are made to standard.

• Develop and test new desserts, breads, and afternoon tea offerings in partnership with the Executive Chef and Chef de Cuisine.

• Maintain the highest standards of cleanliness, organization, and HACCP compliance.

• Assist in interviewing, selecting, and onboarding new BOH pastry team members.

• Other general maintenance and culinary tasks as assigned.

• Schedule pastry staff; assist in payroll-related responsibilities.

• Maintain accurate recipe documentation and cost analysis.

• Manage pastry inventory and ordering, ensuring freshness and minimizing waste.

• Support staffing needs for BOH and assist with training for cross-functional operations.

• Minimum 3 years of professional pastry experience in fine dining or luxury hospitality.

• Minimum 2 years of management or supervisory experience.

• Strong understanding of modern Korean and global dessert techniques preferred.

• Interest in traditional and contemporary Korean desserts and ingredients is highly appreciated.

• Ability to interpret and express the Executive Chef’s culinary vision through pastry.

• Proficiency in English, Korean, and/or Spanish appreciated.

• Proficient in Microsoft Word and Excel.

• Strong leadership, mentoring, and communication skills.

The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, and standing or moving intermittently for 4–8 hours. These requirements may be met with or without reasonable accommodations.

Salary: $70,000 – $78,000
Position: Full-Time, Pastry Sous Chef
Reports to: Executive Chef Mincheol Shin