General Description:
At The Wythe Hotel our highest pursuit, our greatest responsibility, is to ensure that every guest that walks through our door has a fantastic and memorable time. Whether our guests are attending an event, dining in our restaurants, or spending the night in our rooms, it is our mission to guarantee that their experience is effortless, and that they leave feeling taken care of. If we’ve succeeded, our guests will return that favor by coming back again and again.

Job Responsibilities/Essential Functions:

• Overseeing services
• Whether you are expediting or line cooking, we expect our sous chefs to be active in conducting service. Communicating clearly, guiding cooks towards success and setting an example by meeting or exceeding the expectations of the Chefs. 
• Prep
• Ensuring that all prep lists are fully completed and that every service is properly set up. Working closely with the Prep Team to ensure large projects are getting done on schedule. 
• There’s no service more important than the one that is currently happening. Making sure that everyone has the proper mise en place and that it meets our standard is essential. 
• Staff education
• Ensuring line cooks know how to set up and work their stations properly.
• Passing on your knowledge about cuisine and technique to the line staff, keeping them engaged, teaching them and pushing them to improve. 
• Restaurant maintenance:
• Cleanliness is key, Sous Chefs must work closely with the dish team and ensure that they are always busy and focused on the right task. Finding things for them to do when there seems to be little to do is very important. 
• Sous Chefs must also drive their line cooks to clean and maintain high standards of cleanliness. 
• Equipment maintenance: if something isn’t working properly, one must be proactive in getting it fixed.
• Kitchen Organization:
• Sous chefs are responsible for making sure the storage areas are properly organized. Dry storage and the walkins must also be consolidated and organized. 
• Ordering
• Our Sous Chefs must take an active role in ordering and receiving. A basic understanding of food cost is helpful to start but can be taught. 
• Communication
• Because Le Crocodile is located in a hotel it’s very important for us to communicate properly with other departments and occasionally lend a hand to either Bar Blondeau or the Events Team.