Job Description

Department: Food & Beverage

Reports to: Sous Chef, Chef de Cuisine

Schedule: Morning shifts starting at 5:30 AM

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.

The Breakfast Cook plays a crucial role in delivering an exceptional morning dining experience for our guests. This position requires a reliable, detail-oriented individual who can execute our breakfast menu with consistency and quality while handling high-volume periods efficiently. The ideal candidate will demonstrate strong culinary fundamentals, excellent time management, and a positive, team-oriented attitude.

• Execute breakfast menu items to specification:

• Maintain consistent quality during high-volume periods

• Coordinate timing with other stations and FOH

• Ensure proper plating and presentation standards

• Support Le Crocodile breakfast service

• Execute morning mise en place:

• Station setup

• Ingredient preparation

• Equipment preparation

• Production lists completion

• Coordinate with overnight team on handover items

• Ensure product quality and freshness

• Prepare breakfast items for room service orders

• Maintain clean and organized workstation

• Follow proper food safety protocols:

• Temperature monitoring

• Proper storage

• Cross-contamination prevention

• Sanitization standards

• Manage inventory and product rotation

• Minimize waste while maintaining quality

• Ensure station is properly stocked throughout service

• Communicate effectively with kitchen and FOH staff

• Support fellow cooks during busy periods

• Assist with menu development and specials

• Participate in pre-shift meetings

• Maintain positive kitchen culture

• Train new team members as needed

• Minimum 2 years cooking experience

• Strong breakfast cooking skills

• Experience handling high-volume service

• Understanding of proper cooking techniques

• Ability to multitask efficiently

• Food safety knowledge

• Excellent time management skills

• Reliable and punctual

• Calm under pressure

• Detail-oriented

• Team player

• Clean working habits

• Positive attitude

• Professional demeanor

• Strong work ethic

• Ability to arrive on time for 5:30 AM shifts

• Stand for extended periods

• Lift up to 50 pounds

• Manual dexterity

• Constant movement

• Early morning shifts starting at 5:30 AM

• Five days per week including weekends

• Availability for holidays

• Reliable attendance is essential

• Must be able to maintain consistent punctuality

• Flexibility for occasional special events

• Consistent food quality

• Efficient service execution

• Kitchen cleanliness

• Reliability and punctuality

• Team cooperation

• Guest satisfaction

• Recipe adherence

• Adaptability during high-volume periods

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