Lead Sous Chef - French Kitchen, Flexible Schedule

Wythe Hotel LLC; New York (NY); On-site; USD 75,000 - 110,000; Full time

Job summary

The Sous Chef at Bar Blondeau at Wythe Hotel 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 and collaborates 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

Qualifications

• 3–5 years of culinary experience, with 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 for extended periods and lift up to 20 pounds.

Responsibilities

• Runs the kitchen during service, working the line or expediting as needed.
• Contribute to pre-service setup and coordinates station assignments.
• Maintain quality, consistency, and presentation across all menu items.
• Lead the kitchen team and supervise line cooks and prep staff.
• Assist with scheduling, performance evaluations, and disciplinary matters.
• Oversee ordering, receiving, and inventory management for BB.

Skills

Culinary supervision

French cuisine

Food safety & sanitation

Team development

Job description

The Sous Chef at Bar Blondeau at Wythe Hotel 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 and collaborates 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