Pastry Sous Chef

Wythe Hotel; New York (NY); On-site; USD 60,000 - 90,000; Full time

Job summary

Wythe Hotel seeks a Pastry Sous Chef to lead the pastry program under the Executive Pastry Chef. You will mentor staff and ensure quality across breakfast pastries, afternoon tea, desserts, sorbets, and in-room amenities.

You will collaborate with multiple departments to maintain service excellence and safety, guiding a team toward consistent, high-standard outputs in a fast-paced environment.

Qualifications

• Certificate required by NYC Department of Health (Food Handler).
• 3–5 years pastry experience across multiple stations in high‑volume kitchen.
• Experience with viennoiserie, plated desserts, ice creams and sorbets, and events.
• Capable of leading production and reading a full board under pressure.
• Cross‑trained on pastry equipment; safe operation required.

Responsibilities

• Lead production or station, mentor pastry cooks, and support tea and dining service.
• Ensure prep lists are complete and services run on time across desserts and events.
• Maintain hygiene and operate pastry equipment safely with other departments.
• Develop the team; provide feedback to help cooks grow.
• Collaborate with savory, front of house, housekeeping and Events teams.

Skills

Food handler certificate

pastry experience 3-5 yrs

Viennoiserie

Plated desserts

Ice creams & sorbets

Leadership / mentoring

Clear communication

Read a full board under pressure

Team cross-training

Lift up to 50 pounds

Education

NYC Department of Health Food Protection certificate

Tools

Combi ovens

Deck ovens

Dough sheeter

Ice cream machine

Blast chiller

Walk-in cooler

Mixers

Job description

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 and not by any single set of hands.

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. Like every part of pastry at Wythe, 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. What defines this role is what the team produces, consistently, across all of it.

Position Summary

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 and not by any single set of hands.

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. Like every part of pastry at Wythe, 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. What defines this role is what the team produces, consistently, across all of it.

Key Responsibilities

• Communication & Leadership:
• Leading production or working a station, communicating with clarity and purpose. Guide pastry cooks, support the tea and dining-room service, mentor the dishwashers, and back up prep. Everything is in service of the people around you executing at their best.
• Because pastry reaches every venue, professional dialogue across departments is non-negotiable. Keep communication clean and constructive with the hot kitchens, the front of house, housekeeping for amenities and turndown, and the Events team. Step in proactively when any of them needs a hand.
• Production & Service:
• Make sure every prep list is fully completed and every service is set up correctly, across à la carte dessert, afternoon tea, room amenities, and events, working shoulder to shoulder with the prep team so large projects land on schedule. Plan ahead: components, sorbets, and ice creams scheduled the day before, desserts assembled to order on time.
• There is no service more important than the one currently happening. 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 and uniform, well-groomed, presentable, and ready for proper food handling. Every shift.
• Cross-trained on how every machine and tool operates safely: combi and deck ovens, dough sheeter, ice cream machine, blast chiller and freezers, mixers, and the dish machine. Coordinate with the team so that all pastry and storage areas, including walk-ins, freezers, benches, and trash room, 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 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.
• Comfortable leading production and reading 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 an excess of 8 hours.
• Clear, steady communicator with your team, other departments, and the dining room.

Valued

• 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.

Collaborative Responsibilities

• Partner with the savory kitchens, the front of house, housekeeping for amenities and turndown, and the Events team
• Provide proactive support to other departments when they are short-staffed or under pressure

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.

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 Wythe Hotel part of Wythe Hotel , please visit https://culinaryagents.com/entities/33308-Wythe-Hotel