What are the responsibilities and job description for the Pastry Chef de Partie position at San Ysidro Ranch?
Duties
- Lead pastry production for the station, preparing pastries, desserts, and baked goods to recipe and Forbes Five-Star standards
- Measure and mix ingredients, roll dough, cut shapes, and decorate pastries to specification
- Monitor the baking process and adjust temperatures and timing as needed
- Plan and prioritize station production to meet service and event deadlines
- Ensure proper storage, labeling, and rotation of ingredients to maintain freshness and minimize waste
- Maintain plating and presentation consistency across shifts
- Clean and sanitize work area, utensils, and equipment per health code
- Collaborate with the Executive Chef, Pastry Chef, and kitchen staff to ensure efficient operations
- Provide guidance to junior bakers and prep cooks on the pastry station as needed
Skills and Qualifications
- Prior experience as a Chef de Partie or senior baker in a restaurant, hotel, or resort setting; luxury or high volume experience preferred
- Strong knowledge of pastry techniques, baking principles, and plated dessert presentation
- Ability to follow recipes accurately and consistently produce high quality products with minimal supervision
- Proficiency with kitchen tools and equipment, including knives and mixers
- Strong attention to detail and ability to work in a fast paced environment
- Excellent time management skills to meet production deadlines
- Flexibility to work early mornings, evenings, weekends, and holidays as required
- This is a temporary position; specify contract length and any renewal terms before posting
Note: This job description provides a general overview of the position. Duties and responsibilities may change based on business needs.
Pay: $27.50 - $30.00 per hour
Work Location: In person
Salary : $28 - $30