Pastry Sous Chef

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.

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.

• 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.

• 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.

• A true desire to support the success of the people around you.
• Composure under pressure and consistency day to day.
• Ownership: take the…