Job Description

About Wythe Hotel

Housed in a meticulously restored 1901 factory building, steps from the Williamsburg waterfront, the 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 Executive Pastry Chef leads the comprehensive pastry program across Wythe Hotel's multi-venue operation, overseeing all dessert and baked goods production for Le Crocodile, Bar Blondeau, special events, weddings, afternoon tea service, and hotel amenities. This role requires exceptional culinary leadership, operational excellence and the drive to maintain consistent quality across high-volume, diverse service formats while managing a team.

Reports to: Executive Chef

Direct Reports: 5 pastry team members

Department: Culinary

Status: Full-time, Exempt

COMPENSATION & BENEFITS

Salary Range: $110,000 - $115,000 annually (based on experience)

CORE RESPONSIBILITIES

Multi-Venue Pastry Operations

Le Crocodile & Bar Blondeau

• Design and execute seasonal dessert menus that complement the restaurant's French cuisine in collaboration with the CDC and Exec chef
• Create weekly specials and à la carte desserts for lunch and dinner service
• Develop breakfast pastries including croissants, scones, pain au chocolat and muffins
• Plan and schedule sorbets and ice creams
• Codify and cost recipes, menu descriptions and attend line up to present new dishes
• Oversee complete afternoon tea program including all three tiers of the service tower
• Collaborate and create seasonal dessert menus that pair with the beverage program and beverage director
• Prepare descriptions for all desserts and pastries to ensure all service teams have the most up to date specs

Events & Wedding Program

• Lead pastry production for high-volume events serving up to 200+ guests
• Design and execute custom wedding cakes with premium presentation standards
• Develop event-specific dessert canapés and stations
• Manage production scheduling for multiple simultaneous events
• Coordinate wedding cake tastings and client consultations monthly

Hotel Amenities & Guest Services

• Create arrival amenities for guest rooms (currently financiers with herbal tea)
• Develop turndown service pastries program (transitioning from palmiers to chocolate offerings)
• Design seasonal holiday pastries and "Wythe at Home" offerings
• Create special occasion amenities for VIP guests and celebrations

Team Leadership & Management

• Lead, train, and develop a team of 5 pastry cooks across all shifts and venues
• Create and maintain production schedules ensuring consistent quality across all outlets
• Implement training programs for technique development and consistency standards
• Conduct regular performance reviews and provide ongoing coaching
• Foster collaborative relationships between Le Crocodile, Bar Blondeau and events teams

Operational Excellence

Production Management

• Oversee daily production planning for multiple service periods and venues
• Manage inventory and ordering for all pastry ingredients across properties
• Ensure cost control and minimize waste while maintaining quality standards
• Maintain systems for tracking and reducing loss, particularly during high-volume periods

Quality Control & Standards

• Develop and oversee recipes, plating standards and presentation guidelines
• Conduct regular tastings and quality assessments
• Implement allergen protocols and special dietary accommodation procedures

Administrative & Business Functions

• Manage pastry department budget and food costs
• Maintain accurate recipe documentation and costing
• Coordinate with events team on pricing and menu development
• Participate in departmental meetings and strategic planning
• Manage vendor relationships for specialty ingredients and equipment

REQUIRED QUALIFICATIONS

Experience & Education

• Culinary degree from accredited institution or equivalent professional experience
• Minimum 7-10 years progressive pastry experience in high-end restaurants or hotels
• Minimum 3-5 years in executive or leadership pastry role
• Proven experience managing multi-outlet pastry operations
• Wedding cake and special event dessert experience required
• High-volume production experience essential

Technical Skills

• Mastery of classic and contemporary pastry techniques
• Wedding cake design and construction expertise
• Ice cream and sorbet production
• Menu costing and inventory management
• Knowledge of dietary restrictions and allergen management
• Certification of NYC food safety

Leadership Competencies

• Proven ability to lead and develop culinary teams
• Experience training staff on technique and consistency standards
• Strong communication skills for cross-departmental collaboration
• Ability to maintain composure during high-pressure service periods
• Experience managing multiple priorities and deadlines simultaneously

PREFERRED QUALIFICATIONS

• Experience in luxury hotel or destination restaurant environment
• Background working with events and catering operations
• Experience with afternoon tea or similar traditional service formats
• New York health department certification
• Bilingual capabilities (English/Spanish preferred)

WORKING CONDITIONS & SCHEDULE

• Schedule: 50-55 hours per week including evenings, weekends, and holidays
• Physical Requirements: Ability to stand for extended periods, lift up to 50 pounds, work in kitchen environment
• Flexibility: Must be available for special events, holidays, and peak seasons
• Travel: Occasional off-site event support may be required

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