Le Crocodile Sous Chef

Wythe Hotel; New York (NY); On-site; USD 70,000 - 100,000; Full time

Job summary

The Sous Chef at Le Crocodile within Wythe Hotel leads the execution, production, and service of food, while staying connected to the broader Wythe Culinary Leadership team. Success is measured by the property performance and team coherence.

You will mentor line cooks, prep cooks, and dishwashers, making the people around you better, faster, and safer, with a focus on what your team produces when you lead it.

Qualifications

• NYC Department of Health Food Protection (food handler) certificate.
• 3-5 years prior line experience across multiple stations at a high-volume, quality-driven kitchen.
• Working command of French/brasserie technique and Le Crocodile's standards.
• Comfortable expediting and reading a full board under pressure.
• Cross-trained (or ready to be) on all kitchen equipment and safe operation.
• Ability to lift up to 50 pounds and stand/work on your feet for up to an excess of 8-10 hours.
• Clear, steady communicator with your team, other departments, and the dining room.

Responsibilities

• Lead and mentor line cooks, prep cooks, and dishwashers to improve speed, consistency, and safety.
• Coordinate cross-department communication with dining room, events, and prep teams.
• Ensure prep lists are completed and service runs smoothly, prioritizing guests' in-room experience.
• Maintain hygiene and safe operation across all kitchen areas and equipment.
• Develop the team by providing feedback and opportunities for growth.

Skills

Food handler certificate

French/brasserie technique

Expediting under pressure

Kitchen equipment safety

Physical stamina

Communication skills

Job description

The Sous Chef at Le Crocodile is responsible for the execution, production, and service of food coming out of the Le Crocodile kitchen. While focused in Le Crocodile, the is not exclusive to it, and sits inside the broader Wythe Culinary Leadership team. Success is measured by the performance of the whole property and not by any single station.

A Sous Chef at Wythe is accountable for the success of every line cook, prep cook, and dishwasher in the Wythe Culinary domain. Your job is to make the people around you better, faster, consistent, and feel safe at their work. What defines this role is what your team produces when you lead it.

Position Summary

The Sous Chef at Le Crocodile is responsible for the execution, production, and service of food coming out of the Le Crocodile kitchen. While focused in Le Crocodile, the is not exclusive to it, and sits inside the broader Wythe Culinary Leadership team. Success is measured by the performance of the whole property and not by any single station.

A Sous Chef at Wythe is accountable for the success of every line cook, prep cook, and dishwasher in the Wythe Culinary domain. Your job is to make the people around you better, faster, consistent, and feel safe at their work. What defines this role is what your team produces when you lead it.

Key Responsibilities

• Communication & Leadership:
  • Whether you're on the pass or working a station, communicate with clarity and purpose. Guide cooks, support the dining room, mentor the dishwashers, and back up the prep team. Everything is in service of the people around you executing at their best.
  • Because Le Crocodile lives inside a hotel, professional dialogue across departments is non-negotiable. Clean and constructive communication with the dining room team, Bar Blondeau, and with the Events team. Step in proactively when any of them needs a hand.
• Production & Service:
  • Make sure every prep list is fully completed and service is set up correctly, working side by side with the prep team so large projects land on schedule rather. Anticipate the day, don’t react to it.
  • There is no service more important than the one currently. Whatever else is on the horizon, the guests in the room right now come first.
• Maintenance & Hygiene:
  • Collaborate closely with every F&B department to keep the whole operation clean and safe. Show up in a clean apron, uniform, well-groomed, presentable, and ready for proper food handling. Every shift.
  • Cross-trained on how every machine and tool operates safely: dish machine, combi-ovens, tilt skillet, walk-in and reach-in compressors. Coordinate with the team so that all culinary areas, storage, kitchens, fridges, trash room, hallways are cleaned routinely and on schedule. Organize support for other departments when short-staffed.
• Developing the Team:
  • Mentor. Cross-train. Provide feedback that makes cooks better without making them smaller. When someone on the line grows into more responsibility, those are the wins.

Qualifications and Skills

• NYC Department of Health Food Protection (food handler) certificate.
• 3-5 years prior line experience across multiple stations at a high-volume, quality-driven kitchen.
• Working command of French/brasserie technique and Le Crocodile's standards.
• Comfortable expediting and reading a full board under pressure.
• Cross-trained (or ready to be) on all kitchen equipment and safe operation.Ability to lift up to 50 pounds and stand/work on your feet for up to an excess of 8-10 hours.
• Clear, steady communicator with your team, other departments, and the dining room.

Valued

• A real desire to support the success of the people around you.
• Composure under pressure and consistency shift to shift.
• Ownership: you fix the problem in front of you rather than waiting to be told.

Collaborative Responsibilities

• Partner daily with the front of house, Bar Blondeau, the Events team, prep, and stewarding
• Provide proactive support to other F&B departments when they are short-staffed or under pressure

Schedule Requirements

• Full-time; nights, weekends, and holidays as service demands
• Flexibility to flex hours around events and peak service periods

Why This Role Matters

This is the first step in moving from being responsible for your work to being responsible for others' work. It's where a cook becomes a leader.

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 Le Crocodile part of Wythe Hotel , please visit https://culinaryagents.com/entities/85069-Le-Crocodile