Pastry Chef de Partie

Pastry Chef de Partie

Required Years of Experience: 2 years

Job Details

Pastry Chef de Partie for a Two-Michelin Star Fine Dining restaurant in Sonoma

Enclos is a new fine-dining restaurant in downtown Sonoma. Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong, Saison), the restaurant focuses on seasonally driven cuisine inspired by Sonoma, alongside an eclectic array of cuisines and techniques. Enclos has recently been awarded a Two-Star Michelin rating within the first six months of opening, as well as the prestigious Green Star award for our sustainability efforts. Enclos has a fully operational 16-acre farm from which we source the majority of our produce. This is an opportunity to grow and learn with a Michelin-rated restaurant and to cultivate a culture of accountability through positivity and teamwork.

We are seeking a highly disciplined and creative Pastry Chef de Partie to join our pastry team. The Pastry Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas . As a critical member of our team, you will be responsible for a designated section of the pastry kitchen, maintaining the meticulous standards required of a Michelin-starred establishment. The position will have occasional contact with guests, so a quality of warmth, with a genuine hospitality nature and a willingness to assist guests, is paramount to achieving our goals for an elevated and memorable guest experience. Must be open to constructive feedback and willing to adjust to becoming better every day. 

Key Responsibilities:

• Station Management: Lead a dedicated station (plating, baking, or prep) with high efficiency, cleanliness, and organization.
• Service & Production: Prepare high-end desserts and breads for daily service and special events, ensuring precision and consistency in every dish.
• Quality Control: Uphold the highest quality standards, ensuring all items meet the executive pastry chef's exacting specifications.
• Mise en Place: Execute precise daily prep work, including pastry creams, doughs, ice creams, and sorbets.
• Team Collaboration: Collaborate with the savory team to ensure seamless service flow.
• Inventory & Safety: Monitor stock levels of ingredients and equipment, adhering to HACCP and food safety standards.
• Mentorship: Support junior staff and apprentices in station techniques.

Required Skills & Qualifications:

• Experience: 2+ years of experience in a fine dining or Michelin-level pastry kitchen.
• Technical Skills: Strong technical proficiency in classical French pastry techniques, chocolate, and sugar work.
• Precision: Exceptional attention to detail in plating and presentation.
• Composure: Ability to work efficiently under pressure in a high-volume, fast-paced environment.
• Passion: A genuine passion for creating innovative desserts and expanding knowledge in pastry art.

Preferred Qualifications:

• Culinary or pastry certification from an accredited institution.
• Experience with seasonal ingredient-driven menus.