Pastry Chef de Partie

Pastry Chef de Partie

The Pastry Chef de Partie (Cook I) at Sorelle is responsible for preparing all pastry mise en place and executing desserts, baked goods, and caf-style offerings with precision, consistency, and artistry. This role supports both the restaurant and the Mercato, contributing to a dynamic, all-day pastry program that spans refined plated desserts, retail pastries, and high-volume caf production. The Pastry Chef de Partie will assist in producing items for la carte service, tasting menus, and Mercato offerings, including breads, Italian pastries, cookies, and gelato accompaniments. This position requires a strong foundation in pastry techniques, along with the ability to balance refinement with efficiency in a fast-paced, guest-facing environment.

Sorelle Mercato is the street-level caf and marketplace experience within Sorelle, offering a more casual, all-day extension of the brand. Located on the first floor, Mercato features breakfast, lunch, and takeaway items including pastries, coffee, paninis, Sicilian-style pizza, and Italian specialty goods. The pastry program plays a central role in the Mercato experience, with a focus on freshly baked Italian pastries such as cornetti, bomboloni, cannoli, cookies, and seasonal specialties, as well as retail-ready products and high-quality grab-and-go offerings. This role supports both refined restaurant execution and high-volume caf production, requiring versatility, speed, and consistency while maintaining luxury-level standards.

General Expectations

• Act with integrity, honesty, and knowledge that promote the culture and values of Sorelle.
• Ensure all pastry itemsboth plated and retailreflect exceptional quality, consistency, and presentation.
• Maintain clean, organized, and efficient workstations aligned with the restaurant and Mercato standards.
• Demonstrate a commitment to continuous improvement and innovation within the pastry program.
• Operate with professionalism, teamwork, and attention to detail at all times.
• Understand and adhere to all programs, procedures, standards, and training initiatives.
• Represent the brand professionally through strong communication and collaboration.

Essential Job Functions

• Assume responsibility for the quality and consistency of all pastry products across restaurant and Mercato operations.
• Prepare and execute desserts, breads, and pastry items according to established recipes and standards.
• Produce high-volume pastry items for Mercato, including croissants (cornetti), filled pastries, cookies, and specialty baked goods.
• Assist in the development and execution of seasonal desserts and retail pastry offerings.
• Maintain organization and cleanliness of the pastry station, adhering to all food safety and sanitation standards.
• Collaborate with the kitchen and Mercato teams to ensure seamless production and service flow.
• Execute precise and consistent plating for restaurant service while maintaining efficiency for caf production.
• Ensure proper storage, labeling, and rotation of all pastry ingredients and finished goods.
• Maintain pastry equipment and tools in accordance with safety and maintenance standards.
• Support team members across stations as needed.

Opening Duties

• Complete daily pastry production for both restaurant and Mercato service.
• Prepare doughs, batters, creams, fillings, and other foundational components.
• Bake and finish pastries for morning and all-day availability at the Mercato.
• Ensure all necessary ingredients and supplies are available and properly prepared.
• Assist in prioritizing production schedules to meet both service and retail demand.
• Monitor quality and consistency across all items.

Station Mis-en-Place

• Prepare all mise en place according to recipes and production lists.
• Evaluate the quality of ingredients, including chocolate, dairy, fruit, and dry goods.
• Maintain detailed knowledge of recipes, techniques, and presentation standards.
• Ensure the readiness of all dessert and pastry components before service.
• Assist other stations as needed to maintain efficiency across kitchen and Mercato operations.

Pastry Preparation

• Execute a wide range of pastry techniques, including baking, laminated doughs, chocolate work, custards, mousses, and plated desserts.
• Produce Italian-style pastries such as cornetti, bomboloni, cannoli, sfogliatelle, and cookies.
• Assist with gelato accompaniments, fillings, and seasonal pastry features.
• Maintain consistency in flavor, texture, and presentation across both restaurant and retail items.
• Ensure all products meet the visual and quality standards of a luxury hospitality environment.

Breakdown

• Properly store, label, and preserve all usable pastry products.
• Discard items that do not meet quality or food safety standards.
• Clean and sanitize all work areas, tools, and equipment thoroughly.
• Consolidate and organize mise en place for the next service.
• Communicate with the Chef and leadership regarding production needs for both the restaurant and Mercato.
• Prepare prep lists and ingredient requests for the following day.

Required Qualifications

• Minimum of 24 years of pastry or baking experience in a fine dining or high-quality kitchen environment.
• Experience in both restaurant pastry and high-volume caf or bakery production preferred.
• Strong foundation in pastry techniques and dessert presentation.
• Exceptional attention to detail, organization, and time management skills.
• Ability to work cleanly, efficiently, and consistently with high-quality ingredients.
• Strong communication and teamwork skills.
• Passion for pastry arts and commitment to excellence.
• Ability to thrive in a fast-paced, high-standard kitchen environment.

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Ability to stand and work on your feet for up to 8 hours per shift.
• Ability to reach, bend, stoop, and lift up to 30 pounds.
• Ability to work in a hot, cold, and fast-paced kitchen environment.
• Manual dexterity is required for detailed pastry work and production.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.