Pastry Chef de Partie

J-1 Connect Inc.; San Francisco (CA); On-site; USD 22,730 - 32,373; Full time

Benefits offered by this job

Michelin-level training

Live-fire technique

Staff meals

Chef mentorship

Job summary

Angler in San Francisco is seeking a Pastry Chef de Partie within a Michelin-level seafood kitchen on a trainee program. You will train in mise en place, station setup, ingredient preparation, seafood handling, pastry or savory production, plating standards, sanitation, and team communication.

This hands-on program emphasizes wood-fire cooking and seasonal sourcing, with mentorship from experienced chefs and exposure to high-level service standards.

Qualifications

• Formal training in culinary arts, pastry or seafood preparation.
• Exposure to fine dining operations and kitchen discipline.
• Internships or apprenticeships in commis or prep roles preferred.

Responsibilities

• Prepare mise en place and manage station setup for service.
• Handle seafood and pastry components with precision.
• Maintain plating standards, sanitation, and timing for service.
• Communicate with the chef team to ensure smooth service.

Skills

Knife skills

Mise en place

Sanitation awareness

Attention to detail

Professionalism

Team communication

Education

Culinary school graduate

Job description

# Pastry Chef de Partie@Angler SFSan Francisco, California, United States* Start dateAug 1, 2026* End dateAug 1, 2027* Applications2* Views33Apply now Export PDFShare## Opportunity details* PositionPastry Chef de Partie* Program categoryTrainee* DepartmentCulinary Arts/Gastronomy* Positions available1* Housing providedNo## DescriptionThis culinary training equivalent is suited for candidates seeking Michelin-level exposure in a seafood-focused, live-fire restaurant. The participant would train in mise en place, station setup, ingredient preparation, seafood handling, pastry or savory production, plating standards, sanitation, service readiness, and communication with the chef team. Learning opportunities may include wood-fire cooking, seasonal sourcing, sauce work, pastry components, timing, quality control, and fine-dining kitchen discipline.## General requirementsThe ideal candidate is a recent graduate of a culinary institution, pastry school, hospitality school, gastronomy program, or related academic field, with formal training in culinary arts, pastry, seafood preparation, restaurant operations, fine dining, or culinary entrepreneurship. Candidates should demonstrate strong technical fundamentals, knife skills, mise en place discipline, sanitation awareness, attention to detail, humility, professionalism, and genuine interest in Michelin-level seafood, live-fire cooking, and refined restaurant standards. Prior exposure through internships, apprenticeships, practical training, commis roles, prep cook roles, pastry assistant roles, line cook roles, or fine-dining restaurant experience is preferred. Experience with station setup, seafood handling,## Pay rate & gratuitiesPay rate: $20+ per hour, based on the participant’s experience and qualifications.## Benefits & perksMichelin-level culinary training, live-fire technique, seafood knowledge, chef mentorship, pastry exposure, cultural exchange, and staff meals where applicable.## Additional informationThis is the strongest culinary training equivalent for Angler because public career information shows culinary and pastry roles connected to the restaurant, including Chef de Partie and Pastry Chef de Partie. Angler’s official restaurant positioning emphasizes seafood, deliberate sourcing, shared dishes, and cooking touched by fire, making the environment attractive for culinary and pastry candidates seeking advanced exposure.Although the role is not advertised as a formal internship, it may be suitable for international culinary, pastry, or gastronomy graduates when structured as a progressive training plan. For J-1 suitability, the program should emphasize learning rather than ordinary staffing, with clear exposure to mise en place, station organization, seafood preparation, live-fire technique, pastry production, ingredient handling, plating standards, service coordination, food safety, teamwork, and professional kitchen communication. This pathway is best suited for candidates with culinary fundamentals who want to train in a serious Michelin-starred seafood restaurant connected to Saison Hospitality.