Le Crocodile Sous Chef: Lead, Mentor & Elevate the Kitchen

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 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.