Bar Blondeau Sous Chef

Wythe Hotel; New York (NY); On-site; USD 85,000 - 110,000; Full time

Job summary

Wythe Hotel’s Bar Blondeau is seeking a hands-on Sous Chef to lead the kitchen during service, supervise line cooks, and uphold top-quality, consistent dishes. You will work closely with the Chef de Cuisine and Chef Partner to manage prep, inventory, and operations across all stations, delivering an exceptional guest experience in a dynamic hotel setting.

You will mentor staff, coordinate with Events and dining rooms, and help drive continuous improvement while maintaining safety and cleanliness

Qualifications

• Minimum 3–5 years of culinary experience with supervisory duties.
• Experience with French cuisine and technique is required.
• NYC Food Handler's permit is required.

Responsibilities

• Runs the kitchen during service, working the line or expediting as needed.
• Contributes to pre-service setup and station assignments.
• Maintains quality, consistency, and presentation across all menu items.
• Tastes all dishes before service and communicates on the line.
• Leads by example and supports events kitchen for private buyouts.
• Oversees prep lists, inventory, and timely close of service.
• Manages receiving, quality checks, and ingredient rotation.
• Supervises, trains, and develops line cooks and prep staff.
• Collaborates with dining room and hotel departments for seamless service.

Skills

Culinary leadership

French cuisine

Food handler permit

Flexibility schedule

Physical endurance

Job description

The Sous Chef is a hands-on leader responsible for maintaining the highest standards of food quality, consistency, and organization. This role supports the daily operations of Bar Blondeau while collaborating with other culinary departments throughout the hotel to ensure seamless execution and an exceptional guest experience. Working alongside the Chef de Cuisine and Chef Partner, the Sous Chef helps oversee all aspects of kitchen operations, from service execution and team development to inventory management and operational efficiency. This position leads by example, fostering a culture of professionalism, accountability, and continuous improvement while ensuring every service reflects Bar Blondeau's commitment to excellence. The Sous Chef is expected to anticipate the needs of the team, solve problems in real time, and help create an environment where both guests and staff can thrive.

Key Responsibilities

• Runs the kitchen during service, working the line or expediting depending on need
• C ontribute to pre-service setup and coordinates station assignments
• Maintains quality, consistency, and presentation across all menu items, including current offerings such as the octopus,r aw bar , andA fternoon Tea
• Tastes all dishes before they leave the kitchen and sets the standard for communication on the line
• Acts as leader
• Executes special events, including private buyouts and rooftop gatherings, and supports the Events kitchen
• Ensures daily prep lists are completed on time and to standard, working with prep cooks to keep larger projects on schedule
• Present at receiving to help place and assess deliveries for quality
• Treats the service currently in progress as the priority, with mise en place checked and correct at every station

Position Summary

The Sous Chef is a hands-on leader responsible for maintaining the highest standards of food quality, consistency, and organization. This role supports the daily operations of Bar Blondeau while collaborating with other culinary departments throughout the hotel to ensure seamless execution and an exceptional guest experience. Working alongside the Chef de Cuisine and Chef Partner, the Sous Chef helps oversee all aspects of kitchen operations, from service execution and team development to inventory management and operational efficiency. This position leads by example, fostering a culture of professionalism, accountability, and continuous improvement while ensuring every service reflects Bar Blondeau's commitment to excellence. The Sous Chef is expected to anticipate the needs of the team, solve problems in real time, and help create an environment where both guests and staff can thrive.

Key Responsibilities

Kitchen Leadership & Service Execution

• Runs the kitchen during service, working the line or expediting depending on need
• C ontribute to pre-service setup and coordinates station assignments
• Maintains quality, consistency, and presentation across all menu items, including current offerings such as the octopus,r aw bar , andA fternoon Tea
• Tastes all dishes before they leave the kitchen and sets the standard for communication on the line
• Acts as leader
• Executes special events, including private buyouts and rooftop gatherings, and supports the Events kitchen

Prep & Mise en Place

• Ensures daily prep lists are completed on time and to standard, working with prep cooks to keep larger projects on schedule
• Present at receiving to help place and assess deliveries for quality
• Treats the service currently in progress as the priority, with mise en place checked and correct at every station

Team Management & Development

• Supervises, trains, and develops line cooks and prep staff
• Passes on technique and cuisine knowledge, corrects errors in real time, and keeps the team engaged and improving
• Assists with scheduling, performance evaluations, and disciplinary matters as needed
• Builds and maintains a positive kitchen culture centered on teamwork and growth

Operational Excellence

• Takes an active role in ordering, receiving, and inventory management for BB
• Sets pars and builds prep lists based on forecasted volume
• Develops and applies a working understanding of food cost as it relates to BB's menu
• Maintains organization of dry storage and walk-in coolers, with product stored, labeled, and rotated correctly
• Identifies equipment issues and gets them resolved rather than working around them
• Owns BB's close at the end of service
• Works closely with Bar BlondeauD ining Room management to ensure seamless service, and coordinates with other departments given BB's position inside the hotel

Quality Control

• Performs regular taste tests of all menu items
• Conducts routine inspections of mise en place and food storage areas for cleanliness and order
• Keeps counts current, calls lows and 86s early, and keeps the POS accurateAddresses guest feedback promptly and professionally in collaboration with the dining room team
• Maintains food safety and sanitation standards throughout service, not only at close

Qualifications & Skills

• Minimum 3-5 years of culinary experience, including at least 2 years in a supervisory role
• Experience with French cuisine and technique
• NYC Food Handler's permit
• Flexible schedule, including evenings, weekends, and holidays.
• Ability to stand and work on your feet for up to 8+ hours.
• Ability to lift up to 20 pounds comfortably.

Why This Role Matters

At Bar Blondeau, every plate reflects our commitment to thoughtful cooking, seasonal ingredients, and genuine hospitality. As Sous Chef, you will play a vital role in leading the kitchen, setting the tone during service, and ensuring every guest receives a consistently exceptional dining experience. This is an opportunity to help shape the culture of the kitchen while continuing to grow as a leader at one of Brooklyn's most respected restaurants.

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.

The Wythe Hotel is an equal opportunity employer committed to creating an inclusive workplace that promotes and values diversity. We encourage applications from individuals of all backgrounds, abilities, and perspectives.

More detail about Bar Blondeau at Wythe Hotel part of Wythe Hotel , please visit https://culinaryagents.com/entities/326824-Bar-Blondeau-at-Wythe-Hotel