Pastry Chef de Partie

Bazaar Holdings Hotel Development LLC

New York (NY)

On-site

USD 30,307 - 38,572

Part time

14 days+

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Benefits offered by this job

Competitive hourly pay

Health & wellness benefits

Employee dining discounts

Career advancement opportunities

Job summary

A premier culinary organization is seeking a Pastry Chef de Partie to oversee daily pastry operations and ensure exceptional quality service. The role requires strong experience in pastry production and team leadership in a fast-paced kitchen environment. Ideal candidates should possess excellent multitasking skills, knowledge of food safety, and the ability to deliver high standards of hospitality. This position offers growth in a values-driven hospitality group with a competitive pay rate between $22.00 and $28.00 per hour, based on experience.

Qualifications

Minimum 2-3 years of professional pastry or kitchen experience.
Proven ability to run shifts and support team performance.
Strong knowledge of food safety and sanitation regulations.

Responsibilities

Oversee daily pastry operations ensuring product quality.
Lead pastry station during shifts and manage team tasks.
Maintain cleanliness and organization in the pastry area.

Skills

Pastry production

Team training

Food safety knowledge

Multitasking

Quality control

Education

Culinary degree

Job description

Description

Job Title: Pastry Chef de Partie
Reports To: Sous Chef

Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt

Pay Rate: $22.00 - $28.00 per hour, based on experience

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

At the Ritz‑Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling, and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food!

Position Summary

The Pastry Chef de Partie is a hands‑on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality. This role leads the pastry station during shifts, supports team training and development, manages inventory and cleanliness standards, and responds effectively to service needs. The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards.

Key Responsibilities

Plan, set up, and lead pastry shifts, ensuring smooth execution of daily service and production.
Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards.
Delegate shift duties, assign tasks, and follow up with team members to ensure timely and accurate completion.
Train, coach, and support new team members on shift while fostering professional growth and teamwork.
React calmly and effectively to callouts, emergencies, and guest needs while maintaining exceptional hospitality.
Ensure all pastry items are prepared and served according to José Andrés Group recipes, quality standards, and health department regulations.
Monitor product quality, food safety, and operational consistency throughout each shift.
Follow inventory control procedures to minimize waste and product loss.
Maintain cleanliness, organization, and sanitation across all pastry and work areas.
Complete end‑of‑shift and end‑of‑day documentation and counts; communicate discrepancies promptly to leadership.
Support cross‑functional restaurant operations as needed and remain proficient in all areas of the kitchen.
Model professionalism, integrity, punctuality, and a positive work environment for both guests and teammates.
Promote José Andrés Group culture while ensuring compliance with all safety regulations, government laws, and internal standards.

What We’re Looking For

Open schedule with flexibility (early mornings, nights, weekends, holidays).
Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred.
Proven ability to run shifts, delegate tasks, and support team performance in a fast‑paced environment.
Hands‑on experience with pastry production, dessert execution, and maintaining consistent quality standards.
Strong knowledge of food safety, sanitation, and health department regulations.
Experience training and mentoring team members while fostering a positive, collaborative culture.
Comfortable adapting quickly to changing service needs, callouts, and guest requests.
Familiarity with inventory controls, waste reduction, and end‑of‑shift reporting.
Demonstrated professionalism, reliability, and commitment to hospitality excellence.
Solid pastry skills and ability to follow prep lists and recipes.
Food Handler certification (or ability to obtain).
Culinary degree is a plus.

Working Conditions & Physical Requirements

This position will spend 100% of the time standing or walking.
Must be able to stand and exert well‑paced mobility for up to 8 hours in length.
Ability to work at a steady pace while multitasking in limited kitchen space.
Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.
Continuous use of knives and kitchen equipment.
Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment).
Occasional pushing or pulling of carts/equipment up to 250 lbs.
Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity.
Slip‑resistant footwear required.

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