Le Crocodile Sous Chef

Wythe Hotel is a distinguished hospitality establishment located in a beautifully restored 1901 factory building near the Williamsburg waterfront in Brooklyn. This hotel blends Brooklyn's rich industrial heritage with modern luxury and sophistication, creating a unique and compelling destination for guests seeking an authentic, elevated experience. Recognized by Michelin for its exceptional hospitality standards, Wythe Hotel hosts several acclaimed venues, including Le Crocodile, a renowned French brasserie, Bar Blondeau, a vibrant bar, and a celebrated events program. The hotel prides itself on sustainable practices and delivering discreet yet authentic experiences tailored to meet the expectations of its discerning clientele. Wythe Hotel’s commitment to excellence extends beyond guest service, fostering an inclusive and diverse workplace where every team member's contribution is valued and respected.

The Sous Chef position at Le Crocodile, situated within the Wythe Culinary Leadership team, plays a pivotal role in the seamless production and service of all food emanating from the kitchen. This is a full-time leadership role focused on not merely the output of a single station but the collective success of the entire property’s culinary operations. The Sous Chef's impact is measured by the performance and growth of every line cook, prep cook, and dishwasher within the Wythe Culinary domain. Central to this role is the responsibility to cultivate an environment where team members deliver consistent, high-quality dishes while feeling safe, supported, and motivated.

Your leadership will extend across multiple departments, requiring clear and respectful communication with the dining room, Bar Blondeau, and Events teams. You will proactively assist across these areas, ensuring exceptional food production aligns with service demands. The position involves overseeing the completion of prep lists, anticipating daily needs, and addressing current service priorities to ensure guests receive impeccable dining experiences. Furthermore, maintaining the highest standards of kitchen hygiene and safety is paramount, necessitating close collaboration with all food and beverage departments in keeping workspaces clean and organized.

A key element of the Sous Chef role involves mentoring and developing culinary staff. You will provide constructive feedback, support cross-training initiatives, and celebrate advancements in responsibility among your team members. Your ability to lead with composure under pressure, own challenges proactively, and foster collaboration will be indispensable in driving the kitchen's success.

This role is designed for someone ready to transition from individual contributor to a leadership role that shapes the entire team’s performance. It demands a candidate with strong culinary skills, a working command of French brasserie techniques, and the capacity to thrive in a fast-paced, high-volume kitchen environment. Flexibility is essential as the position includes night, weekend, and holiday shifts along with the ability to adapt hours during peak events.

Joining Wythe Hotel means becoming part of a vibrant, forward-thinking team dedicated to hospitality excellence and sustainability, set within one of Brooklyn’s most iconic and historically rich locations. This opportunity not only offers a chance to advance your culinary career but also to make a lasting impact on a respected hospitality landmark known for innovation and quality.