Pastry Chef de Partie

The Vineta Hotel - situated in the heart of Palm Beach, in homage to an illustrious history dating back 100 years, The Vineta Hotel has been restored to its former splendor and reopens shortly in a familiar location. Two blocks away from Worth Avenue in the heart of Palm Beach, The Vineta embodies the elegant, artistic life of a destination famed for its restaurant scene, designer boutiques and noteworthy galleries. The hotel is the first in the US to join the Oetker Hotels portfolio.

Originally called The Vineta Hotel, this landmark dates back to 1926 and is a fine example of Mediterranean Revival architecture seen throughout the destination.

A top-to-bottom renovation marks an opportune moment to bring back the original name of this establishment, The Vineta, to clearly mark a bold new chapter in its history. Combining stylish décor with contemporary comfort and the city’s most coveted social setting, complemented by world-class cuisine and unrivalled service, the property will quickly be established as the pinnacle of hospitality in Palm Beach

The Vineta Hotel invites you to join its teams and offers you the best opportunities for career and development within the amazing Oetker Hotels.

Missions :

A Pastry Chef de Partie supervises and collaborates with junior pastry chefs, apprentices, or pastry cooks. This includes delegating tasks, guiding junior hoteliers on technique, maintaining quality control, and ensuring that food safety and hygiene standards are followed. They play a key role in training hoteliers, making sure they understand and follow the correct methods, plating techniques, and presentation standards.

Profile :

• Preparation and Production of Pastry Items: ensure that their section produces pastry items to the highest standard. This includes working with doughs, batters, creams, and other ingredients specific to the section they are overseeing.
• Responsible for ensuring that everything in their section is made with precision, whether it is a classic croissant, an elaborate cake, or a plated dessert.
• Quality Control: ensure that all items leaving their station are of the highest quality. This includes checking the consistency of doughs, ensuring pastries are baked to perfection, and verifying that desserts meet the desired presentation standards. Ensure that any items that do not meet standards are corrected or discarded, maintaining our reputation.
• Maintaining Inventory for Their Section: responsible for managing inventory in their section. This includes keeping track of ingredients, ordering supplies, and ensuring that their station is always stocked and prepared for service.
• Manage stock rotation and ensure that ingredients are fresh, reducing waste and ensuring consistency in product quality.
• Plating and Presentation: responsible for the visual presentation of the dishes. Ensuring that desserts are plated beautifully, according to the restaurant's standards, and are ready to be served in a timely manner. Presentation may involve garnishing, careful arrangement of components, and ensuring that each plate looks as beautiful as it tastes.
• Collaboration with Other Kitchen Sections: work closely with other chefs, particularly the savory side of the kitchen. In our restaurant, dessert must come out at the right time, which requires coordination with the service team and the rest of the kitchen. May collaborate with other chefs on certain dishes that require dessert components, such as a plated dessert that uses a savory element, or desserts that feature ingredients from the main kitchen.
• Maintain Cleanliness and Hygiene: responsible for ensuring their section is kept clean, following hygiene and safety protocols in the handling of ingredients and equipment. Also responsible for cleaning their station at the end of the shift and making sure everything is ready for the next day’s service.
• Assist in Menu Creation and Recipe Development: have input on new desserts or pastry offerings. Suggest new recipes, experiment with flavors, and help develop the dessert menu. Encouraged to bring creativity to their section, producing new ideas for plating or incorporating seasonal ingredients.
• Demonstrate positive leadership characteristics which inspire team members to meet and exceed standards and promote empowerment.
• Ensure that personal appearance and hygiene standards are an example for the team and reflect a professional image for our guests.
• Inspire an elevated level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality

What you bring:

• Minimum 5 years 5-star culinary experience in a similar capacity.
• Previous experience in a renowned upscale restaurant and/or hotel required.
• Culinary degree or diploma from a reputable, recognized culinary institute.
• Advanced Baking and Pastry Skills: must have an in-depth understanding of various baking techniques.
• Ability to innovate and stay up to date with trends.
• Attention to detail and precision.
• Fluent in English; other languages considered an asset.
• Ability to work flexible hours, including days, evenings, overnights, weekends, and holidays.
• Must be able to reach, bend, balance and transport various objects weighing up to 50 lbs. repeatedly during a shift.

Benefits :

Competitive Salary
Employer paid health benefits package
401(k) plan matching program
Comprehensive overall compensation package (PTO, holidays)
Excellent Training and Development opportunities with Oetker Hotels
Complimentary Hotelier Meals
Complimentary Dry Cleaning

The Vineta Hotel is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf

Pay: $59,000.00 per year

Work Location: In person

Salary : $59,000