Pastry Chef de Partie

Job Description

Job Description

Description:

The Pastry Chef de Partie plays an important role in the success of the pastry program, overseeing the preparation and execution of assigned desserts and pastry items with consistency, precision, and care. They are expected to maintain high standards of quality and efficiency, ensuring each product aligns with the restaurant's culinary vision. Beyond technical execution, the Pastry CDP sets a strong example through professionalism, cleanliness, organization, and teamwork. This role also involves mastering foundational skills essential for future growth and leadership within the kitchen.

Operational Responsibilities:

• Work 4–5 days per week in the restaurant, following all company training programs.
• Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team.
• Mentor fellow teammates while supporting productivity, consistency, and innovation.
• Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift.
• Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team.
• Communicate clearly and efficiently using both verbal and non-verbal cues.
• Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily.
• Coordinate with Front of House staff to enhance the guest experience.
• Work quickly, safely, and efficiently throughout each shift.

Personal Requirements:

• Be an ambassador for the company and maintain professionalism in and outside of work.
• Strong culinary skills and attention to detail.
• Positive attitude and ability to maintain high morale.
• Effective communication skills, both verbal and non-verbal.
• Ability to work collaboratively in a fast-paced environment.
• Professionalism and commitment to representing the company.
• Flexibility to work 40-50 hours per week.
• Ability to work efficiently and safely during shifts.
• Texas Food Handler Certificate required.

Working Conditions:

• A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department.
• Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements.
• Exposure to hot, cold, and potentially hazardous equipment is possible.
• Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required.

Benefits:

• 3 Sick Days annually
• 50% discount at all ERHG/Market Restaurants
• 20% discount on retail
• Employer Contribution to Health Insurance
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000
• Wine Exam Reimbursement

Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities.