Executive Pastry Team Leader

The Pastry Sous Chef plays a pivotal role in supporting the growth of our pastry program, overseeing the execution of high-volume pastry products with impeccable quality and an organized approach.

This position provides leadership support and technical oversight to our talented prep cooks, ensuring exceptional standards in viennoiserie, breads, plated desserts, savory items, and more.

• Oversee daily pastry production, including croissants, scones, muffins, tarts, granola, yogurt, English muffins, crackers, quiche, ice creams, sorbets, and dessert canapes.
• Maintain accurate inventory, quality control, and morning prep list coordination.

Responsibilities

1. Supervise daily pastry preparation, emphasizing attention to detail and quality control.
2. Cleanliness and organization are paramount; maintain schedules for kitchen cleanliness.
3. Develop and manage effective time management techniques for optimal productivity.

To succeed in this role, you must possess:

• A minimum of 3+ years of professional kitchen experience, with at least 1 year in a leadership capacity.
• An ability to work weekends, early mornings, nights, and holidays, lifting up to 50 lbs as needed.
• Strong problem-solving skills, with excellent communication and adaptability.

We strive to provide exceptional experiences for our guests, creating a memorable visit that encourages repeat business. Our mission emphasizes attention to detail, authenticity, and sustainability.

As a team member, you will be part of a diverse, inclusive environment, valued for your unique perspectives and contributions.

At Wythe Hotel, we foster an atmosphere of creativity, innovation, and collaboration. We're committed to delivering discreet, authentic experiences that resonate with discerning guests.

Our commitment to sustainability drives us to reduce waste, maintain par levels, and promote environmental responsibility.

This role offers opportunities for growth, learning, and development within a dynamic team environment.