Pastry Chef de Partie - Marée (PT)

Marée•Los Angeles, CA

18h•Onsite

About The Position

Marée is a sister restaurant to Lielle, drawing inspiration from the Parisian “bistronomy” scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Marée captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. Under the guidance of Chef Partner and BOH management, the Pastry Chef de Partie will take responsibility for the production of pastry and bread products according to the restaurant’s recipes and standards. This role also involves performing other duties in the areas of food and final plate preparation, including plating and garnishing of pastry/dessert items and preparing appropriate garnishes for all menu item plates. The position requires maintaining cleanliness and sanitation of the work area, adhering to food safety regulations, and assisting in restocking and inventory management.

Requirements

High school diploma or equivalent.
A minimum of 2 years of experience in kitchen preparation and cooking.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Food Handlers permit on file.

Responsibilities

Production of pastry and bread products according to the restaurant’s recipes and standards.
Perform other duties in the areas of food and final plate preparation including plating and garnishing of pastry/dessert items and preparing appropriate garnishes for all menu item plates.
Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management.
Prepare a variety of bread, pastry, dessert and other food items in a variety of other kitchen equipment.
Assume 100% responsibility for the quality of products served and mise-en-place on station.
Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Preps, stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Follows proper plate presentation and garnish set up for all dishes.
Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards.
Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly.
Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach.
Follow sanitation guidelines set forth by Health Department.
Handles, stores and rotates all products properly.
Responsible for filling out prep needs and effectively communicating with team members and supervisors.
Assists in food prep assignments during off-peak periods as needed.
Participates in running food to guests’ tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service.
Close the kitchen properly and follow the closing checklist for kitchen stations.
Assist others in closing the kitchen.
Attend all scheduled employee meetings.
Performs other related duties as assigned by the Chef or manager-on-duty.