Job Description

Department: Pastry

Location: Wythe Hotel

Job Title: Pastry Sous Chef

Reports to:  Executive Pastry Chef, Sous Chefs

Salary/Rate: $75,000

Type of position:

☒ Full-time ☐ Seasonal ☐ Part-time ☐ Contractor ☐ Intern

Hours: 

☒ Exempt ☐ Non-exempt

About Wythe Hotel

Housed in a meticulously restored 1901 factory building, steps from the Williamsburg waterfront, the Wythe Hotel stands as a testament to Brooklyn's industrial heritage and contemporary sophistication. Our Michelin-recognized hotel supported by Le Crocodile, Bar Blondeau, and a celebrated events program, demands exceptional standards that honor both our historic character and evolving luxury positioning. As we lead Brooklyn's hospitality evolution, we remain committed to sustainable practices while delivering discreet, authentic experiences that resonate with our discerning guests.

General Description

The Pastry Sous Chef’s purpose is to support the growth of the pastry program in the Wythe Hotel. Overseeing execution of all pastry products at a high volume, of excellent quality with an organized approach. This role will provide our existing committed and talented prep cooks with leadership support and technical oversight including their work on viennoiserie, breads, plated desserts, savory, pastry collaborations, ice creams, wedding cakes, elevated event dessert canapes, room service amenities, marketing partnerships, and so on. You will manage a team that is responsible for all pastry and dessert production, both savory and sweet, served in Le Crocodile, Bar Blondeau, Events, and Room service. 

Job Responsibilities / Essential Functions

• Oversee rep for croissants, scones, muffins, tarts, granola, yogurt, English muffins, crackers, quiche, tarts, ice creams, sorbets, desserts for all restaurant services daily, cookies, wedding cakes, dessert canapes, dessert stations, and more. 
• Keep track of pastry inventory, quality control items, create and monitor morning prep list coordination.
• Maintain a clean and organized kitchen to include cleaning schedules.
• Oversee daily pastry prep lists with excellent time management.
• Follow recipes carefully with emphasis on the attention to quality.
• Contribute to a culture that is excited to create, learn, teach and grow in the pastry arts.
• Track waste, maintain par levels and update prep lists. 
• Train new team members on plating standards, timing requirements and quality expectations. 
• Assist Executive Chef with new staff onboarding. 

Position Skills & Requirements 

• Must be able to work weekends, early mornings, nights and holidays.
• Must be able to lift 50 lbs and work on feet for up to 8+ hours.
• Must have at least 3+ years prior professional kitchen experience with at least 1 year in a leadership position.
• A team player who can take initiative and problem-solve with grace.
• Detail oriented, strong communicator and adaptable, professional demeanor. 

Why This Role Matters

Wythe Hotel takes great personal responsibility to assure that every guest dining and/or staying with us has a fantastic and memorable time. Our mission is to assure that every guest of Wythe Hotel has an experience that effortlessly puts them at ease. If we’ve succeeded at these objectives, our guests will return time and again. The Pastry Department at Wythe Hotel has the potential to reach every single guest during their visit, which is both a huge and wonderful responsibility. Pastry has the ability to delight and inspire, to begin the day and to end the night. It is foundational to the success of our mission and it is deeply valued.

Wythe Workplace

Wythe Hotel is committed to creating an inclusive workplace that promotes and values diversity. We encourage applications from individuals of all backgrounds, abilities, and perspectives.

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