Department: Food & Beverage
Reports to: Chef de Cuisine, Sous Chef
Schedule: 5 nights per week

Housed in a meticulously restored 1901 factory building, the Wythe Hotel stands as a testament to Brooklyn's industrial heritage and contemporary sophistication. Our Michelin recognized culinary program including Le Crocodile, Bar Blondeau, and prestigious events program, demands operational excellence that honors both our historic character and evolving luxury standards. We're committed to leading the industry in sustainable practices while maintaining the highest levels of guest experience.

We are seeking a passionate Grillardin Chef de Partie (Grill) to join The Le Crocodile team in our flagship restaurant on the ground floor of Wythe Hotel. This is an exciting opportunity for any passionate, positive, and driven cook. 

All cooks in Le Crocodile should have open availability and a desire to work the busiest services (the weekend!).  Applicants should have two years of previous experience cooking a roast/grill station at an equivalent high level.   All cooks in Le Crocodile must have a drive to cook and learn about delicious food, show passion about working with a team, and have an eye for detail.  

• Promote constant and clear communication amongst all team members (includes culinary and dining room teams)

• Displays and acts in the kitchen with leadership

• Produces delicious food to the standards of our kitchen, and exceeding that of the guest

• Is relentless with cleanliness and sanitation in all culinary spaces from the start to finish of each shift, and is considerate of whomever is coming in next

• Seeks feedback and is driven to improve daily 

• Practices technique to produce food that they, and the team are proud of

• Understands that their work is a direct reflection of their respect for themself, the team, our  kitchen, and culinary tradition 

• Always willing to jump in to help all members of our team including cooks, dishwashers, prep team and all members of our dining room team

• Food Handler's License

• NYC Health Department Certification

• First Aid Certification (preferred)

• Stand for extended periods

• Lift up to 50 pounds

• Work in high-heat environment

• Manual dexterity

• Extended repetitive motion

• Constant movement

• Heat tolerance

Work closely with:

• Chef de Cuisine

• Sous Chefs

• Expeditor

• Fellow line cooks

• Prep team

• Butcher program

• Stewarding team

• Advance to Chef du Partie 

• Learn additional stations

• Develop butchery skills

• Train in sauce production

• Contribute to menu development

• Cross-train with events team

• Build management skills

• Five nights per week including:

• Weekends

• Holidays

• Evening service

• Pre-service prep

• Available for:

• Special events

• Team meetings

• Menu tastings

• Training sessions

• Health insurance

• Dental insurance

• Vision coverage

• Paid time off

• Paid sick leave

• Professional development

• Employee room rates

• Transportation benefits