About Wythe Hotel

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.

Position Summary

At the Wythe Hotel, the pastry team produces every pastry and dessert in house. As the Pastry Sous Chef, you’ll be managing the pastry team and be an extension of the Executive Pastry Chef in their absence. Your main objective is to maintain a positive work environment and enhance guest experience at every venue including: Le Crocodile, Bar Blondeau, hotel room amenities, and Wythe Hotel Events. You will create beautiful and delicious pastries and desserts, coordinate the pastry schedule and daily production, teach and guide the pastry prep cooks, all while maintaining the highest possible standards in kitchen practices. You will be working alongside the pastry team in completing day to day prep as well as assisting with special projects and events. Being consistently organized, detail oriented, motivated, and communicative is imperative. Your responsibilities are as follows: 

Managing the Pastry Department

• Following opening and closing kitchen maintenance log closely and daily
• Appropriately distributing prep amongst team and managing efficient and clean work flow
• Keeping recipes folder organized and up to date 
• Checking that inventory in dry storage, lowboys, and walk-in organized, fresh, labeled and dated
• Logging and reporting wasted ingredients and pastries
• Monitoring product sales and adjust Pars 
• Keeping track of inventory and daily ordering needs
• Learning every recipe and technique including laminating, bread making, cake decorating, ice cream making, etc. 
• Assist with recipe testing and development 
• Available to work early AM shifts when necessary

Maintaining Standards

• Making sure that our pastries are look and taste beautiful and delicious 
• Ensuring that our high standards are being met by our team from mise en place to final plating
• Making sure everyone uses clean towels, shirts, aprons at all times
• Leaving the pastry kitchen organized and spotless daily

Effective Communication

• Encourage an environment that enjoys teaching and learning through clear instruction, demos, and constructive feedback
• Being attentive to cooks with regular check ins and designated meeting times
• Engage by keeping the team excited and motivated with great energy and enthusiasm
• Informing front of house staff and savory kitchen of important menu updates
• Problem solving effectively and efficiently

Events

• Able to execute neat, elegant, stable, and customized wedding and birthday cakes
• Weekly cake and dessert canape production
• Keeping our events board neat and organized 
• Organize production and set up for monthly tastings
• Working late nights if necessary for dessert platings and cake cuttings
• Creating visually stunning dessert stations for weddings and other events