Pastry Chef de Partie at Bazaar Holdings Hotel Development LLC

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

28.0

Posted On

24 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Shift Leadership, Team Training, Food Safety, Inventory Control, Recipe Adherence, Sanitation Standards, Delegation, Waste Reduction, Hospitality, Problem Solving, Cross-Functional Support, Professionalism, Time Management, Culinary Techniques

Industry

Restaurants

Description

Description 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. Requirements What We’re Looking For Open schedule with flexibility (early mornings, nights, weekends, holidays). Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred. Proven ability to run shifts, delegate tasks, and support team performance in a fast-paced environment. Hands-on experience with pastry production, dessert execution, and maintaining consistent quality standards. Strong knowledge of food safety, sanitation, and health department regulations. Experience training and mentoring team members while fostering a positive, collaborative culture. Comfortable adapting quickly to changing service needs, callouts, and guest requests. Familiarity with inventory controls, waste reduction, and end-of-shift reporting. Demonstrated professionalism, reliability, and commitment to hospitality excellence. Solid pastry skills and ability to follow prep lists and recipes. Food Handler certification (or ability to obtain). Culinary degree is a plus. Working Conditions & Physical Requirements This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Ability to work at a steady pace while multitasking in limited kitchen space. Frequent exposure to heat, steam, refrigeration, and cleaning chemicals. Continuous use of knives and kitchen equipment. Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment). Occasional pushing or pulling of carts/equipment up to 250 lbs. Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity. Slip-resistant footwear required. In Return, We Offer You Competitive hourly pay with opportunities for cross-training and advancement Eligible health & wellness benefits (for qualifying positions) Employee dining and partner discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Responsibilities

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 during shifts. This role involves leading the pastry station, delegating duties, training team members, managing inventory, and maintaining high standards of cleanliness and service.