Chef de Cuisine

Job Summary

We are seeking a talented and accomplished Chef de Cuisine to join the culinary leadership 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 with multiple outlets. Together, these outlets form a destination where cuisine, design, art, and hospitality converge.

Working in close collaboration with Chef Partner Marie-Aude Rose and the Executive Chef, the Chef de Cuisine will lead day-to-day kitchen operations with a focus on excellence, precision, and creativity. The ideal candidate will bring strong technical skill and leadership, balancing classic French techniques with modern sensibility. This is a hands-on, knife-in-hand role, leading from the line and inspiring the team through mentorship and example.

What you’ll do:

• Oversee all kitchen operations and service execution across Marcel’s mulitple outlets.

• Lead the culinary team with a focus on consistency, quality, and refinement in every dish

• Collaborate with Chef Marie-Aude Rose and the Executive Chef on menu development, seasonal updates, and creative programming

• Train, mentor, and develop the back-of-house team to uphold Marcel’s culinary and service standards

• Maintain rigorous systems for prep, production, and service flow, ensuring precision and efficiency

• Oversee inventory, purchasing, and cost controls while protecting product integrity

• Lead by example during service, ensuring timing, presentation, and guest satisfaction meet exacting standards

• Partner with Roman and Williams Guild and Sotheby’s teams to integrate culinary storytelling into the larger cultural experience

• Enforce all food safety, sanitation, and ServSafe standards with consistency and discipline

What we’re looking for:

• 5+ years of progressive culinary leadership in fine dining or luxury hospitality, including experience as a Sous Chef or Chef de Cuisine

• Mastery of French cuisine and techniques with a refined, modern approach to menu creation

• Proven success in leading a high-volume kitchen while maintaining precision and artistry

• Strong leadership and mentoring skills, with the ability to build a cohesive, motivated team

• Excellent organizational and communication skills, with a collaborative, solution-oriented mindset

• Financial acumen in food cost management, purchasing, and forecasting

• Culinary degree or equivalent professional background

• ServSafe and/or HACCP certification preferred

• A passion for elevated hospitality, craftsmanship, and the seamless fusion of cuisine, culture, and design

This is a rare opportunity to help define the culinary identity of one of New York’s most anticipated openings. As Chef de Cuisine at Marcel, you will play a vital role in bringing to life a destination where refined French cooking, old-school hospitality, and modern artistry coexist in perfect harmony.