Events Line Cook

Events Line Cook About Wythe Hotel Housed in a meticulously restored 1901 factory building, the Wythe Hotel stands as a testament to Brooklyn's industrial heritage and contemporary sophistication. Our Michelin recognized culinary program including Le Crocodile, Bar Blondeau, and prestigious events program, demands operational excellence that honors both our historic character and evolving luxury standards. We're committed to leading the industry in sustainable practices while maintaining the highest levels of guest experience. Position Summary The Events Line Cook executes high-quality food preparation and service for our prestigious events program. This role requires strong culinary skills, attention to detail, and the ability to maintain excellence across multiple simultaneous events. The position demands both technical expertise and the ability to work effectively in a fast-paced team environment. This position reports to both the Events Chef and Events Sous Chef. Essential Functions Event Execution   Execute food preparation for events: Follow Wythe Hotel recipes precisely Maintain portion control Meet plating standards Work multiple events simultaneously Support timely service execution Follow BEO specifications: Review event details with chefs Displays flexibility and positivity with accommodating dietary restrictions Works with proficiency and timeliness Support event service: Action stations Buffet maintenance í€ la minute cooking Supports all front of house service team, and is a team player Daily Preparation   Complete assigned prep lists: Station setup Recipe accuracy to Wythe Hotel Standards Actively maintains cleanliness standards Support other cooks, prep cooks, dishwashers and chefs as needed Kitchen Operations  Maintain station organization: Equipment cleanliness Product rotation Storage standards Tool maintenance Follow food safety protocols: Temperature monitoring Proper storage Sanitation practices Cross-contamination prevention Support inventory management: Stock rotation Par level maintenance Waste reduction Product quality checks Required Qualifications Experience 2+ years high-volume kitchen experience Previous event/catering experience preferred Fine dining background preferred Understanding of French cuisine High-volume production experience DOH food handlers card preferred Technical Skills Strong knife skills Knowledge of cooking methods Food safety awareness Recipe comprehension Personal Qualities Team-oriented Detail-focused Organized Clean working habits Positive attitude Reliable Punctual Ability to multitask Genuinely loves working in kitchens with dynamic teams  Physical Requirements Stand for extended periods Lift and carry up to 50 pounds Work in various temperatures Frequent bending and reaching Manual dexterity Extended periods of repetitive motion Ability to work in loud environment Team Collaboration Work closely with: Events Chef and Sous Chef Fellow line cooks Prep team Stewarding team Front of house event staff Other kitchen teams as needed Growth Opportunity Advance to Lead Line Cook Cross-train in other outlets Learn different stations Develop management skills Build culinary expertise Participate in menu development Train in special events execution Schedule Requirements Flexible schedule including: Weekends Evenings Holidays Early mornings Available for: Special events Team meetings Training sessions Menu tastings

Created: 2025-02-04