Pastry Chef de Partie
About The Position
We are seeking a skilled and passionate Pastry Chef de Partie to join our culinary team at The Seagate. This role is ideal for a talented cook who takes pride in delivering high-quality cuisine and thrives in a professional, fast-paced kitchen environment. The Pastry Chef de Partie will work closely with the Executive Sous Chefs to ensure consistency, quality, and presentation across all dishes. This position is also responsible for maintaining high standards of cleanliness, food safety, and kitchen organization, contributing to the overall success and efficiency of daily operations.
Requirements
- Minimum of three (3) years of culinary experience in a professional kitchen, with at least one year in a supervisory role.
- Proficiency in English, both spoken and written, for effective communication.
- Professional demeanor suitable for a luxury environment.
- Knowledge of health, safety, and sanitation regulations, chemical usage, fire procedures, and HACCP principles.
- Competency in operating and maintaining kitchen equipment.
- Familiarity with organizational policies, procedures, and job descriptions.
- High School diploma or equivalent.
- Ability to stand and walk for extended periods during kitchen operations.
- Capability to bend, stoop, and crouch as necessary.
- Manual dexterity to handle and manipulate kitchen equipment, lift, push, and pull objects weighing at least 50 pounds.
- Good near and far vision, and ability to hear, speak clearly, and distinguish smells.
Nice To Haves
- 4 years grill experience preferred.
- Preferred: ServSafe Manager Certification.
- Completion of culinary training or an accredited apprenticeship program preferred.
Responsibilities
- Assist in preparing and presenting high-quality dishes following the guidance of the Chef.
- Ensure all kitchen stations are set up correctly before service, adjusting as needed for efficiency.
- Provide training and guidance to kitchen staff to maintain consistent quality standards.
- Implement and oversee adherence to the Hazard Analysis Critical Control Point (HACCP) program for safe food handling, processing, and storage.
- Foster positive guest relations, especially in public areas of the restaurant.
- Promptly report any food quality or product concerns to minimize waste and maximize utilization.
- Assume the responsibilities of the Chef de Cuisine or Sous Chef when they are absent.
- Perform additional duties and projects assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
1-10 employees
