Chef de Partie (Pastry)

The Grand America, Salt Lake City is one of several properties within Grand America Hotels & Resorts. Grand America Hotels & Resorts is a collection of destinations across the American West – built with intention, shaped by the land, and preserved by the people who keep the spirit of our mission alive. For generations, travelers have ventured across the American West – drawn by wide-open landscapes, mountain air, and the promise of what’s just beyond the next turn. We’ve walked those same roads, inspired by desert light and prairie skies, by peaks that touch the clouds and cities where the West was built. In the places that moved us most, we created something lasting; hotels and resorts where the journey pauses, where you can settle in and belong, if only for a night.

Position Summary

The Chef de Partie (Pastry) is a seasoned professional who maintains a hands-on approach when executing the daily operations of the pastry department. This role leads the production of all pastry and dessert items, ensuring that the final course of every guest's meal reflects the quality and hospitality of Grand America. A Chef de Partie possesses a proven ability to evaluate work quantity and influences the pace of the pastry team to achieve goals within the allocated time frame. They possess advanced knowledge of pastry techniques for both à la carte and banquet settings, ensuring the "sweet" side of our operations runs with precision, creativity, and excellence.

Essential Responsibilities

• Pastry Production: Constantly prepare and execute a variety of pastry and dessert items, including cakes, chocolates, confections, and artisan baked goods, following recipes and presentation standards established by the hotel.
• Menu Development: Frequently collaborate with the Executive Pastry Chef to develop new menu items, seasonal specialties, and creative dessert offerings that showcase innovation, flavor, and the character of the American West.
• Team Leadership: Constantly lead, inspire, and develop pastry commis and apprentices. Oversee daily tasks, provide coaching, and foster a collaborative work environment that takes pride in genuine hospitality.
• Operational Excellence: Frequently manage inventory and procurement of high-quality pastry ingredients. Monitor stock levels and minimize waste to ensure freshness and fiscal responsibility.
• Quality & Artistry: Constantly maintain high standards of consistency in taste, texture, and appearance. Utilize decorating techniques such as piping, molding, and glazing to create visually stunning, "Instagram-worthy" creations.
• Sanitation & Safety: Constantly adhere to strict hygiene standards and health department regulations. Maintain a clean, organized, and safe workspace, ensuring all equipment is handled with care.
• Event Support: Frequently collaborate with banquet and catering teams to support production for special events, weddings, and holiday buffets, ensuring timely delivery and adherence to event specifications.

Required Qualifications

• Experience: Minimum 3 years of pastry/cooking experience, preferably in a high-volume or luxury hotel environment.
• Permits: Current Utah Food Handler Permit (required by Salt Lake Valley Health Department) and ServSafe certification.
• Technical Skills: Advanced ability in all pastry techniques, including chocolate work, sugar work, artisan baking, and modern fermentation or molecular techniques.
• Communication: Ability to read and understand English and communicate effectively with a diverse team and the public.
• Physical Ability: Ability to stand for extended periods, work in extreme temperature conditions (ovens/freezers), and lift up to 100 pounds.
• Flexibility: Willingness to work a flexible schedule, including weekends and "all hands on deck" holidays (Thanksgiving, Christmas, Easter, etc.).

Physical Requirements

• Standing/Walking: Constantly. On tile, rubber mats, and stairs.
• Lifting/Carrying: Frequently. Average weight: 5–75 lbs; Occasionally up to 100 lbs.
• Stooping/Crouching: Frequently. To access low ovens, reach supplies, and organize walk-ins.
• Handling/Grasping: Constantly. Precise use of knives, piping bags, and delicate garnishes.

Sensory: Constantly. Near vision for intricate work; Taste and Smell for quality assurance.

Equal Opportunity Statement

The Grand America, Salt Lake City is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.