Bar Blondeau is the sophisticated, French-inspired bar and restaurant located on the 6th floor of the historic Wythe Hotel in Williamsburg, Brooklyn. With breathtaking panoramic views of the Manhattan skyline, Bar Blondeau offers a refined and approachable dining experience featuring French-influenced cuisine, innovative cocktails, and an expertly curated wine program. As part of the Wythe Hotel's evolution, Bar Blondeau plays a key role in elevating the property's food and beverage offerings.

We are seeking a talented and passionate Sous Chef to join our culinary team at Bar Blondeau. Reporting to the Executive Chef, the Sous Chef will be responsible for maintaining high standards of food quality and consistency while helping to lead and develop the kitchen team. The ideal candidate will possess strong technical skills, creativity, and a commitment to excellence that aligns with our vision of becoming a destination for exceptional French-inspired cuisine.

• Assist the Executive Chef in daily kitchen operations including food preparation, cooking, and plating

• Maintain quality, consistency, and presentation of all menu items

• Contribute to menu development with a focus on seasonal ingredients and French techniques

• Execute special events, including private buyouts and rooftop gatherings

• Ensure compliance with all health and safety regulations

• Works with all Dining Room teams and ensures an environment dedicated to professionalism and empathy 

• Supervise, train, and develop line cooks and prep staff

• Create and maintain a positive kitchen culture focused on teamwork and growth

• Assist with scheduling, performance evaluations, and disciplinary actions as needed

• Act as kitchen leader when Executive Chef is absent

• Assist with inventory management, food cost control, and purchasing

• Work closely with Bar Blondeau management to ensure seamless service

• Maintain cleanliness and organization of the kitchen

• Participate in weekly menu meetings and tastings

• Collaborate with the Events team for special functions and buyouts

• Perform regular taste tests of all menu items

• Ensure presentation standards are consistently met

• Routine inspections of mise en place, and tidiness of food storage spaces 

• Address guest feedback promptly and professionally in collaboration with the dining room team 

• Maintain the highest standards of food safety and sanitation

• Minimum 3-5 years of culinary experience with at least 2 years in a supervisory role

• Experience in French cuisine and techniques

• NYC Food handlers permit 

• Strong knowledge of French culinary techniques and flavor profiles

• Excellent leadership and communication skills

• Ability to work efficiently in a fast-paced environment

• Strong organizational and time management abilities

• Creativity and passion for innovative food concepts

• Knowledge of seasonal ingredients and local sourcing

• Ability to stand for extended periods

• Capability to lift and carry up to 50 pounds

• Manual dexterity to operate kitchen equipment safely

• Tolerance for varying temperature conditions

• Full-time position requiring evenings, weekends, and some holidays

• Competitive salary 

• Comprehensive benefits package including:

• Health, dental and vision insurance

• Paid time off

• Employee meal program

• Employee discounts on hotel stays, dining, and events

• Professional development opportunities

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