Chef de Partie (Pastry)

Snowbasin Resort • Salt Lake City, UT

2d • Onsite

About The Position

The Chef de Partie (Pastry) is a seasoned professional who maintains a hands-on approach when executing the daily operations of the pastry department. This role leads the production of all pastry and dessert items, ensuring that the final course of every guest's meal reflects the quality and hospitality of Grand America. A Chef de Partie possesses a proven ability to evaluate work quantity and influences the pace of the pastry team to achieve goals within the allocated time frame. They possess advanced knowledge of pastry techniques for both à la carte and banquet settings, ensuring the "sweet" side of our operations runs with precision, creativity, and excellence.

Requirements

• Minimum 3 years of pastry/cooking experience, preferably in a high-volume or luxury hotel environment.
• Current Utah Food Handler Permit (required by Salt Lake Valley Health Department) and ServSafe certification.
• Advanced ability in all pastry techniques, including chocolate work, sugar work, artisan baking, and modern fermentation or molecular techniques.
• Ability to read and understand English and communicate effectively with a diverse team and the public.
• Ability to stand for extended periods, work in extreme temperature conditions (ovens/freezers), and lift up to 100 pounds.
• Willingness to work a flexible schedule, including weekends and "all hands on deck" holidays (Thanksgiving, Christmas, Easter, etc.).
• Constantly stand/walk on tile, rubber mats, and stairs.
• Frequently lift/carry an average weight of 5–75 lbs; occasionally up to 100 lbs.
• Frequently stoop/crouch to access low ovens, reach supplies, and organize walk-ins.
• Constantly handle/grasp with precise use of knives, piping bags, and delicate garnishes.
• Constantly use near vision for intricate work; taste and smell for quality assurance.

Responsibilities

• Constantly prepare and execute a variety of pastry and dessert items, including cakes, chocolates, confections, and artisan baked goods, following recipes and presentation standards established by the hotel.
• Frequently collaborate with the Executive Pastry Chef to develop new menu items, seasonal specialties, and creative dessert offerings that showcase innovation, flavor, and the character of the American West.
• Constantly lead, inspire, and develop pastry commis and apprentices. Oversee daily tasks, provide coaching, and foster a collaborative work environment that takes pride in genuine hospitality.
• Frequently manage inventory and procurement of high-quality pastry ingredients. Monitor stock levels and minimize waste to ensure freshness and fiscal responsibility.
• Constantly maintain high standards of consistency in taste, texture, and appearance. Utilize decorating techniques such as piping, molding, and glazing to create visually stunning, "Instagram-worthy" creations.
• Constantly adhere to strict hygiene standards and health department regulations. Maintain a clean, organized, and safe workspace, ensuring all equipment is handled with care.
• Frequently collaborate with banquet and catering teams to support production for special events, weddings, and holiday buffets, ensuring timely delivery and adherence to event specifications.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed