Event Line Cook

About the role

The Events Line Cook executes high‑quality food preparation and service for our prestigious events program. This role requires strong culinary skills, attention to detail, and the ability to maintain excellence across multiple simultaneous events. The position demands both technical expertise and the ability to work effectively in a fast‑paced team environment.

Responsibilities

• Execute food preparation for events:
  • Follow Wythe Hotel recipes precisely
  • Maintain portion control
  • Meet plating standards
  • Work multiple events simultaneously
  • Support timely service execution
• Follow BEO specifications:
  • Review event details with chefs
  • Display flexibility and positivity when accommodating dietary restrictions
  • Work with proficiency and timeliness
• Station & Service:
  • Set up the station for success for every service and work cleanly from the first cover to the last
  • Cook to spec, seasoning, preparing, plating, and timing on every plate
  • Maintain pace on a full busy night and switch gears while communicating clearly with the pass and the rest of the line
  • Complete the day’s prep list in full before service and collaborate on larger projects with the prep team
  • Label, date, and store product correctly; manage the station’s mise en place so nothing runs out mid‑service
  • Keep the station and kitchen clean and safe throughout the shift; wear a clean apron and uniform for proper food handling
  • Follow safe handling and equipment procedures; help keep storage, fridges, and common areas clean and on schedule
  • Support cooks and dishwashers, stepping in where the kitchen needs a hand
  • Work together with all kitchens—Le Crocodile, Bar Blondeau, and Events—and adapt to the needs of each venue

Qualifications

• NYC Department of Health Food Protection (food handler) certificate, or ability to obtain one
• 2+ years of line experience in a high‑volume, quality‑driven kitchen, or strong fundamentals and a will to learn
• Previous event/catering experience strongly preferred
• Knife skills and a working knowledge of stations and technique
• Able to keep pace and quality under pressure
• Able to work on your feet through a full shift and lift and move heavy items safely
• Clear communicator on the line
• High‑volume production experience
• Desire to support the success of teammates
• Composure under pressure and consistency shift to shift
• Ownership: take the problem in front of you and solve it
• Eager to learn, cross‑train, and grow
• Collaborative: work with sous chefs, fellow cooks, prep team, and dishwashers; support the dining room and other departments when needed

Schedule

• Full‑time or part‑time; nights, weekends, and holidays as service demands
• Flexibility to work across venues and around the event calendar, including a mixture of morning and evening shifts when needed

Why this role matters

The kitchen is where Wythe's food and its identity are foundational. Every meal a guest remembers was cooked by someone in our kitchen, striving to make food delicious. This is where careers begin. Strong cooks grow into the sous chefs and chefs who lead our kitchens.

About Wythe Hotel

Housed in a meticulously restored 1901 factory building steps from the Williamsburg waterfront, Wythe Hotel stands as a testament to Brooklyn's industrial heritage and contemporary sophistication. Our Michelin‑recognized hotel, supported by Le Crocodile, Bar Blondeau, and a celebrated events program, demands exceptional standards that honor both our historic character and evolving luxury positioning. As we lead Brooklyn's hospitality evolution, we remain committed to sustainable practices while delivering discreet, authentic experiences that resonate with our discerning guests.