Chef de Partie

Description

Pastry Chef de Partie (CDP) – Hotel Operations

• Company: José Andrés Group (JAG)
• Location: Hotel Operations
• Department: Culinary / Pastry & Bakery
• Reports To: Executive Pastry Chef / Pastry Sous Chef / Executive Chef
• Employment Type: Full-Time, Hourly (Non-Exempt)
• Compensation: Competitive Hourly Pay + Benefits

About José Andrés Group

José Andrés Group (JAG), led by Chef José Andrés, is dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!

With a diverse portfolio of restaurants and hospitality partnerships, JAG is known for combining world-class cuisine, distinctive culinary experiences, and a commitment to exceptional service.

Our hotel operations bring the creativity and culinary excellence of José Andrés Group into luxury hospitality environments, delivering memorable dining experiences across restaurants, banquets, special events, and other food and beverage offerings.

We are seeking a talented and passionate Pastry Chef de Partie to join our culinary team and support the preparation and execution of exceptional desserts, pastries, and baked goods.

Position Summary

The Pastry Chef de Partie (CDP) is a skilled, hands-on pastry professional responsible for preparing, producing, and executing high-quality desserts, pastries, and baked goods while maintaining exceptional standards of consistency, presentation, and food safety.

Working closely with the Executive Pastry Chef, Pastry Sous Chef, and Culinary Leadership, the Pastry CDP will support daily pastry production and service across assigned hotel food and beverage operations, including restaurants, banquets, private events, and other culinary experiences.

This position requires strong technical pastry skills, excellent organization, attention to detail, and the ability to manage multiple production priorities in a fast-paced luxury hospitality environment.

The ideal candidate is a creative, disciplined, and detail-oriented pastry professional who takes pride in their craftsmanship, thrives in a collaborative kitchen, and demonstrates a genuine passion for pastry arts and continuous learning.

Key Responsibilities

Pastry Production & Execution

• •Prepare and execute desserts, pastries, baked goods, and other pastry items according to established recipes and presentation standards.
• •Take ownership of assigned pastry production tasks and workstation responsibilities.
• •Maintain exceptional standards for flavor, texture, consistency, temperature, and presentation.
• •Prepare daily mise en place for restaurant service, banquet functions, and special events.
• •Produce pastry components, including creams, custards, mousses, cakes, fillings, sauces, garnishes, and other dessert preparations.
• •Assist with the production of breads, breakfast pastries, and baked goods as assigned.
• •Execute plated desserts with precision and attention to detail.
• •Ensure all pastry items are prepared according to established portion sizes and specifications.
• •Monitor production timelines to ensure items are ready for service and scheduled events.
• •Communicate product shortages, preparation needs, and production challenges to Pastry Leadership.
• •Support seasonal menu changes, specialty desserts, and new pastry initiatives.

Hotel Operations & Banquet Support

• •Support pastry production for multiple hotel food and beverage outlets as assigned.
• •Assist with preparation and execution of desserts for banquets, private dining, and special events.
• •Review production needs based on daily service requirements and upcoming banquet schedules.
• •Follow Banquet Event Orders (BEOs) and communicate event-specific requirements to Pastry Leadership.
• •Prepare desserts and pastry items for events of varying sizes and service styles.
• •Maintain consistency and presentation standards during high-volume banquet production.
• •Coordinate with Culinary and Banquet teams to ensure timely preparation and delivery of pastry items.
• •Support special dietary requests and customized dessert presentations.
• •Assist with VIP amenities, specialty desserts, and celebration requests as assigned.
• •Adapt production priorities based on restaurant demand, banquet schedules, and hotel business needs.

Pastry Techniques & Culinary Standards

• •Demonstrate strong knowledge of classical and contemporary pastry techniques.
• •Maintain proficiency in baking, mixing, whipping, tempering, glazing, decorating, and finishing techniques.
• •Follow recipes accurately, including precise weighing and measuring of ingredients.
• •Maintain consistency in pastry preparation, portioning, and presentation.
• •Understand the proper handling and storage of chocolate, dairy products, creams, fruits, and specialty pastry ingredients.
• •Assist with chocolate work, sugar work, decorative garnishes, and specialty pastry preparations as assigned.
• •Taste and evaluate products to ensure quality and consistency.
• •Maintain a thorough understanding of ingredients, recipes, and preparation methods.
• •Support the creative vision and pastry standards established by Culinary Leadership.
• •Demonstrate craftsmanship, creativity, and attention to detail in every preparation.

Station Management & Organization

• •Set up, maintain, and break down assigned pastry workstations according to established standards.
• •Complete daily mise en place accurately and efficiently.
• •Maintain clean, organized, and properly stocked work areas.
• •Monitor ingredient levels and communicate replenishment needs.
• •Ensure proper storage, labeling, dating, and rotation of ingredients and finished products.
• •Maintain appropriate organization of refrigeration, freezers, dry storage, and pastry equipment.
• •Follow established opening and closing procedures.
• •Properly handle and maintain mixers, ovens, refrigeration units, and other pastry equipment.
• •Support overall kitchen organization and efficiency.

Teamwork & Culinary Communication

• •Work collaboratively with Pastry Leadership, Culinary teams, and fellow kitchen team members.
• •Maintain clear communication regarding production schedules, service needs, and special requests.
• •Support a positive, respectful, and professional kitchen environment.
• •Assist with training and guiding junior pastry cooks as directed.
• •Demonstrate a strong sense of urgency while maintaining accuracy and quality.
• •Respond positively to coaching, feedback, and changing priorities.
• •Support teammates during high-volume production and service periods.
• •Communicate effectively with restaurant, banquet, and hotel operations teams.
• •Contribute to a culture of teamwork, accountability, and culinary excellence.

Food Safety, Sanitation & Compliance

• •Follow all applicable food safety, sanitation, and health department regulations.
• •Maintain proper storage temperatures and food handling procedures.
• •Follow FIFO rotation, labeling, and dating requirements.
• •Prevent cross-contamination and follow established allergen protocols.
• •Maintain clean and sanitized workstations, utensils, and equipment.
• •Follow proper procedures for handling dairy, eggs, nuts, gluten, and other common allergens.
• •Ensure appropriate storage and handling of finished pastry products.
• •Maintain compliance with JAG culinary standards and operational policies.
• •Support kitchen inspections and sanitation audits.
• •Immediately communicate food safety or equipment concerns to Culinary Leadership.

Inventory & Cost Awareness

• •Monitor ingredient usage and maintain proper portion control.
• •Minimize food waste through accurate production planning and proper storage.
• •Communicate inventory shortages and product quality concerns.
• •Support daily inventory organization and product rotation.
• •Assist with receiving and storing pastry deliveries when needed.
• •Handle ingredients and equipment responsibly to support operational efficiency.
• •Maintain awareness of production yields