Pastry Sous Chef
About the Role
The Pastry Sous Chef is responsible for the execution, production, and service of Wythe's pastry program day to day. While focused in pastry, the role sits inside the broader Wythe Culinary Leadership team, and success is measured by the performance of the whole pastry operation. Reporting to the Executive Pastry Chef, the Pastry Sous Chef is accountable for the success of every pastry cook, prep cook, and dishwasher in the pastry domain. The work reaches nearly every guest: breakfast pastries, the afternoon tea tower, plated desserts at Le Crocodile, sorbets and ice creams, in-room and turndown amenities, and the cakes and canapés that make an event. The job is to make the people around you better, faster, consistent, and safe at their work.
Responsibilities
- Communication & Leadership: Lead production or work a station with clear communication. Guide pastry cooks, support tea and dining-room service, mentor dishwashers, and back up prep. Maintain professional dialogue across departments, including hot kitchens, front of house, housekeeping, and the Events team. Step in proactively when any department needs support.
- Production & Service: Ensure every prep list is fully completed and every service is set up correctly across à la carte dessert, afternoon tea, room amenities, and events. Work alongside the prep team to meet large project deadlines. Plan ahead for components, sorbets, ice creams, and timely dessert assembly. Prioritize the guests currently in the room.
- Maintenance & Hygiene: Collaborate with all F&B departments to maintain cleanliness and safety. Arrive in a clean uniform, ready for proper food handling. Be cross-trained on all equipment (combi and deck ovens, dough sheeter, ice cream machine, blast chiller, mixers, dish machine). Coordinate routine cleaning of pastry and storage areas, including walk-ins, freezers, benches, and trash rooms. Assist other departments when short-staffed.
- Developing the Team: Mentor and cross-train cooks, providing constructive feedback. Celebrate team members who grow into greater responsibility.
- Collaborative Responsibilities: Partner with savory kitchens, front of house, housekeeping, and the Events team. Provide proactive support to other departments under pressure.
Requirements
- NYC Department of Health Food Protection (food handler) certificate.
- 3-5 years of prior pastry experience across multiple stations at a high-volume, quality-driven kitchen or hotel.
- Comfortable with viennoiserie, plated desserts, ice creams and sorbets, and cake and event work.
- Ability to lead production and read a full board under pressure.
- Cross-trained (or ready to be) on all pastry equipment and safe operation.
- Ability to lift up to 50 pounds and stand/work on your feet for up to 8+ hours.
- Clear, steady communicator with your team, other departments, and the dining room.
Valued Traits
- A true desire to support the success of the people around you.
- Composure under pressure and consistency day to day.
- Ownership: take the problem in front of you and solve it.
Why This Role Matters
This is the first step in moving from being responsible for your work to being responsible for others' work. It is where a pastry cook becomes a leader. In pastry, where the work reaches nearly every guest in the building, that leadership shows up in a hundred small moments a day, and it is what makes the pastry kitchen a place where cooks want to stay and grow.
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.