Job Description

Pastry Sous Chef — 5 Acres (Rockefeller Center)

Midwestern Roots. New York Energy.

5 Acres is an American restaurant in Rockefeller Center inspired by Midwestern cooking and New York City energy. Our food is ingredient-driven, seasonal, and approachable—grounded in technique but never overly complicated. We prioritize quality sourcing, consistency, and a strong sense of place.

We’re also chasing something very specific: we want to make the best French silk pie in New York City. Not overthought, not reinvented—just dialed, delicious, and undeniable.

The Pastry Sous Chef is responsible for the daily execution and development of the pastry and dessert program at 5 Acres. This role supports the Executive Chef and culinary leadership team in maintaining high standards of quality, consistency, and organization across all pastry production.

This is a hands-on position. The Pastry Sous Chef is expected to lead by example in both prep and service while helping to build a thoughtful, efficient, and scalable pastry program.

Production & Execution

• Oversee daily pastry prep and service, ensuring consistency and quality at all times
• Execute all desserts, breads, and pastry items to 5 Acres standards
• Maintain organized, clean, and efficient pastry stations
• Ensure proper storage, labeling, and rotation of all products

Menu Development

• Collaborate with the Executive Chef on seasonal dessert menus
• Contribute ideas for new items rooted in seasonality and simplicity
• Assist in recipe development, costing, and documentation

Team Leadership

• Train, mentor, and support pastry cooks and prep team
• Help build a positive, accountable kitchen culture
• Ensure proper station coverage and readiness for service

Operations & Systems

• Assist with ordering, inventory, and vendor relationships
• Maintain food cost targets and minimize waste
• Uphold DOH standards and ensure an “A” grade at all times
• Participate in weekly BOH meetings and contribute to ongoing improvements

• 2+ years experience in a pastry leadership role (Sous Chef or strong Pastry Lead)
• Strong foundation in classic pastry techniques and production
• Experience in high-volume, fast-paced kitchens preferred
• Ability to stay organized and calm under pressure
• Strong work ethic and attention to detail
• Interest in seasonal, ingredient-driven cooking

• Someone who can balance creativity with consistency
• A team player who leads with respect and accountability
• A cook who understands that simple food done well is the goal
• Someone excited by the idea of chasing something classic—like a perfect French silk pie—and actually getting it right

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