Pastry Chef de Partie

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.