Pastry Chef de Partie - Sitio El Tropicano | Emmer & Rye Hospitality Group

About Sítio El Tropicano

Sítio El Tropicano is a vibrant renewal of one of San Antonio's most iconic riverfront landmarks. An urban resort and members' club where hospitality, wellness, dining, and creativity flow together effortlessly, Sítio invites guests to linger, explore, and connect.

About Emmer & Rye Hospitality Group

Emmer & Rye Hospitality Group is an award-winning, chef-driven, multi-concept restaurant group hailing from Austin, Texas. All food and beverage at Sítio El Tropicano is created and operated by Emmer & Rye Hospitality Group, carrying our commitment to local sourcing, seasonality, and genuine hospitality throughout the property. Our concepts at Sitio include Barberry, a seasonally driven all-day restaurant; Flamingo Bar, a cocktail bar celebrating Texas spirits; Prado Provisions, a grab-and-go café; and Bar Nado, serving handrolls, bento boxes, and frozen drinks poolside.

Position Summary

The Pastry Chef de Partie prepares and finishes desserts, baked goods, and other pastry items for Sítio El Tropicano’s restaurants, café, banquets, and guest amenities. This position follows approved recipes and production plans to deliver consistent quality, presentation, and timing across multiple service periods.

Reporting to the Executive Pastry Chef or designated pastry leadership, the Pastry Cook works closely with the pastry, culinary, and stewarding teams. The role requires precise preparation, careful organization, and strong food-safety and allergen practices.

Pastry Production

• Review daily production lists, recipes, event orders, and priorities at the start of each shift.
• Prepare assigned doughs, batters, fillings, creams, sauces, garnishes, and other pastry components.
• Bake, cook, chill, portion, and store products according to approved recipes and specifications.
• Produce items for restaurant service, café offerings, banquets, and guest amenities as assigned.
• Measure ingredients accurately and follow required mixing, proofing, baking, and cooling procedures.
• Check ingredients and finished products for freshness, consistency, and quality.
• Taste and inspect completed work with pastry leadership as required.
• Communicate production delays, shortages, and quality concerns promptly.
• Complete assigned production accurately and provide a clear handoff to the next shift.

Dessert Finishing & Service Support

• Plate and finish desserts according to approved presentation standards.
• Prepare garnishes and service mise en place for assigned outlets and events.
• Maintain appropriate temperatures and product quality during service.
• Respond to orders with accuracy and attention to timing.
• Coordinate with front-of-house and culinary team members when service needs change.
• Follow established procedures for special orders, celebrations, and dietary requests.
• Never make an unauthorized substitution for a guest with an allergy or dietary restriction.

Recipe, Inventory & Equipment Standards

• Follow approved recipes, yields, portion sizes, and presentation specifications.
• Label, date, store, and rotate ingredients and finished products according to established procedures.
• Track assigned production and report waste, breakage, or product discrepancies.
• Use ingredients and supplies carefully to support quality and cost goals.
• Assist with receiving, inspecting, and storing pastry deliveries as assigned.
• Keep mixers, ovens, refrigeration, scales, and other pastry equipment clean and in proper working condition.
• Operate equipment only after appropriate training and report maintenance concerns promptly.
• Maintain clean, organized workstations and storage areas.

Food Safety, Allergens & Sanitation

• Follow ERHG and hotel policies, health department requirements, and established food-safety procedures.
• Practice proper handwashing and prevent cross-contamination during production and service.
• Follow approved procedures for handling nuts, dairy, eggs, wheat, and other allergens.
• Monitor and record product and equipment temperatures as assigned.
• Follow required cooling, holding, labeling, and discard procedures.
• Clean and sanitize tools, work surfaces, and equipment throughout the shift.
• Report suspected contamination, pest activity, equipment failure, injuries, and unsafe conditions immediately.
• Maintain required Food Handler certification.

Standards & Conduct

• Uphold ERHG and Sítio El Tropicano’s culinary, hospitality, and professional standards.
• Arrive prepared, in proper uniform, and on time for every scheduled shift.
• Work with precision, urgency, and care for the finished product.
• Accept direction and feedback from pastry leadership.
• Communicate respectfully with pastry, culinary, service, and stewarding team members.
• Complete assigned responsibilities accurately and within established timelines.
• Perform additional duties as reasonably assigned based on operational needs.

Qualifications

• Previous pastry, baking, or professional kitchen experience preferred.
• Working knowledge of pastry ingredients, measurements, mixing methods, baking, and dessert assembly.
• Ability to follow detailed recipes and produce consistent results.
• Strong organization, attention to detail, reliability, and teamwork skills.
• Ability to manage multiple production tasks and meet service or event deadlines.
• Basic understanding of food safety, product rotation, and allergen procedures.
• Food Handler certification required or ability to obtain within the required timeframe.

Physical Requirements

• Ability to stand and walk for extended periods during scheduled shifts.
• Ability to lift and carry up to 50 pounds when necessary.
• Ability to perform frequent bending, reaching, twisting, lifting, and repetitive movements.
• Ability to work safely around hot ovens, mixers, sharp tools, cleaning chemicals, and wet floors.
• Ability to work in hot, cold, refrigerated, and otherwise changing kitchen environments.
• Ability to work early mornings, evenings, weekends, holidays, and extended hours based on operational needs.

Reports To: Executive Pastry Chef or designated pastry leadership.

This job description provides a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business and operational needs, and team members may be asked to perform other duties as reasonably assigned.

Compensation details: 20-20 Hourly Wage

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