Event Sous Chef

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.

The Events Sous Chef supports the execution of Wythe Hotel's prestigious events program through hands-on leadership and operational excellence. This role requires strong culinary skills, team leadership, and the ability to maintain quality standards across multiple simultaneous events while coordinating effectively with other departments.

• Execute daily event preparation and service:

• Morning prep list coordination

• Staff assignments and supervision

• Timeline management

• Quality control during service

• Post-event breakdown oversight

• Coordinate with Culinary Operations Manager on:

• Equipment needs

• Kitchen space utilization

• Storage management

• Cleaning schedules

• Manage event kitchen stations during service

• Support Bar Blondeau operations as needed

• Ensure proper mise en place for all events

• Direct event cooks during service

• Train new team members on:

• Event-specific recipes

• Plating standards

• Timing requirements

• Quality expectations

• Assist in schedule creation

• Monitor staff performance

• Provide real-time feedback

• Support cross-training initiatives

• Maintain positive kitchen culture

• Work with Culinary Purchasing Manager on:

• Daily ordering for events

• Product receiving

• Storage organization

• Inventory counts

• Monitor portion control

• Track waste and trim

• Maintain par levels

• Document usage patterns

• Support cost-saving initiatives

• Maintain food safety standards

• Execute proper food handling

• Monitor product quality

• Enforce plating standards

• Check temperatures

• Taste all preparations

• Document recipe adherence

• Ensure consistent execution

• Review BEO details

• Update prep lists

• Maintain recipe books

• Document special instructions

• Track equipment maintenance needs

• Support payroll administration

• Assist with inventory reports

• 3+ years events or high-volume culinary experience

• Strong organizational skills

• Proven leadership ability

• Understanding of luxury hospitality standards

• Experience with various cuisine styles

• Knowledge of catering operations

• High-volume production experience

• Advanced culinary techniques

• Strong knife skills

• Understanding of timing and flow

• Knowledge of food safety

• Ability to read and execute BEOs

• Basic computer proficiency

• Cost control understanding

• Calm under pressure

• Detail-oriented

• Team player

• Strong communicator

• Problem solver

• Organized

• Adaptable

• Professional demeanor

• ServSafe Manager Certification

• Food Handler's License

• NYC Health Department Certification

• First Aid Certification (preferred)

• Ability to stand for extended periods

• Lift up to 50 pounds

• Work in various temperatures

• Handle multiple tasks

• Move quickly and efficiently

• Work weekends and holidays

• Early morning/late night availability

Work closely with:

• Events Chef on daily execution

• Culinary Purchasing Manager on ordering

• Culinary Operations Manager on equipment

• Le Crocodile team on kitchen sharing

• Events team on timing and setup

• Stewarding team on cleaning

• Advance to Events Chef

• Develop management skills

• Learn business operations

• Build team leadership

• Expand culinary expertise

• Cross-train in other outlets

• Contribute to menu development

• Flexible schedule including:

• Weekends

• Holidays

• Early mornings

• Late nights

• Ability to work overtime

• Available for emergency coverage

• Participation in team meetings

• Training sessions attendance