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Job DescriptionDescription: Job Title: Pastry Chef de Partie Reports To: Sous Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $28.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling, and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality. This role leads the pastry station during shifts, supports team training and development, manages inventory and cleanliness standards, and responds effectively to service needs. The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards. Key Responsibilities • Plan, set up, and lead pastry shifts, ensuring smooth execution of daily service and production., • Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards., • Delegate shift duties, assign tasks, and follow up with team members to ensure timely and accurate completion., • Train, coach, and support new team members on shift while fostering professional growth and teamwork., • React calmly and effectively to callouts, emergencies, and guest needs while maintaining exceptional hospitality., • Ensure all pastry items are prepared and served according to José Andrés Group recipes, quality standards, and health department regulations., • Monitor product quality, food safety, and operational consistency throughout each shift., • Follow inventory control procedures to minimize waste and product loss., • Maintain cleanliness, organization, and sanitation across all pastry and work areas., • Complete end-of-shift and end-of-day documentation and counts; communicate discrepancies promptly to leadership., • Support cross-functional restaurant operations as needed and remain proficient in all areas of the kitchen., • Model professionalism, integrity, punctuality, and a positive work environment for both guests and teammates., • Promote José Andrés Group culture while ensuring compliance with all safety regulations, government laws, and internal standards.Requirements: What We’re Looking For • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred., • Proven ability to run shifts, delegate tasks, and support team performance in a fast-paced environment., • Hands-on experience with pastry production, dessert execution, and maintaining consistent quality standards., • Strong knowledge of food safety, sanitation, and health department regulations., • Experience training and mentoring team members while fostering a positive, collaborative culture., • Comfortable adapting quickly to changing service needs, callouts, and guest requests., • Familiarity with inventory controls, waste reduction, and end-of-shift reporting., • Demonstrated professionalism, reliability, and commitment to hospitality excellence., • Solid pastry skills and ability to follow prep lists and recipes., • Food Handler certification (or ability to obtain)., • Culinary degree is a plus. Working Conditions & Physical Requirements • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Ability to work at a steady pace while multitasking in limited kitchen space., • Frequent exposure to heat, steam, refrigeration, and cleaning chemicals., • Continuous use of knives and kitchen equipment., • Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment)., • Occasional pushing or pulling of carts/equipment up to 250 lbs., • Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Must be able to adapt and follow

Bartolo is the newest restaurant from the team behind Ernesto's, bringing the vibrant flavors and culture of Madrid to West Fourth Street in NYC.Combining old-world charm with the energy of the modern city, Bartolo offers a refined yet lively dining experience, featuring Madrid-style cuisine, an ext

Prior experience as a Line Cook/Chef de Partie.

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous -

The jewel of Chef Jean-Georges Vongerichten's empire, the restaurant offers the very best in fine dining. Chef Jean-Georges is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor. Jean-Georges is actively seeking Chef de Partie!.

We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, mili

We are seeking a Corporate Pastry Development Chef to partner closely with Chef Kwame Onwuachi and Executive Leadership in developing restaurant-specific dessert programs across the portfolio. Build scaled production specifications for consistent Chef de Partie level execution. Train Pastry Leads an

Learn and develop maximum proficiency with the various stations as assigned by Chefs, which includes preparing and cleaning stations properly, preparing station for following shift, stocking stations adequately for service, and communicating actively with Chefs and colleagues to facilitate smooth an

We are seeking a talented Pastry Chef de Partie to join our world-class culinary brigade at our Bronx Production Facility. In this role, you will support the Pastry Head Chef and Pastry Sous Chefs in producing specialty breads, cakes, and viennoiseries to the highest standards. The facility supplies goods for Maxime’s, a private members’ club, and Birley Bakery, founded by entrepreneur Robin Birley and located on Manhattan’s Upper East Side. What We Offer: • Comprehensive Benefits Plan — medical, dental, vision & life insurance, • Generous Paid Time Off — significant vacation days & personal days, • 401k Retirement Savings Plan with Company Match, • Pre-Tax Commuter Benefits, • Work-Life & Wellness Platform, • Freshly Prepared Staff Meal on each shift, • Uniform & Dry Cleaning Provided, • $2,000 Refer-a-Friend Bonus, • And more exclusive perks! What we’re looking for: • Proven experience as a Chef de Partie in a Pastry Department, • Ability work under the direction of the Pastry Head Chef and Pastry Sous Chef’s, • Ensuring quality and consistency with preparation and presentation of products, • Strong culinary techniques with a passion for quality and precision, • Ability to train and mentor junior members of the team, • Ability to thrive in a fast-paced kitchen environment, • A positive, professional attitude and a true team player mentality What you’ll be doing: You’ll be working as part of an established culinary team delivering exceptional products daily. With career progression opportunities, premium benefits, and unmatched exposure, this role is for committed and ambitious chefs who want to become a part of something truly unique in New York City. *This position requires regular standing, walking, and occasional lifting as part of normal restaurant operations. Reasonable accommodations will be made for qualified individuals with disabilities. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status. \n\nMore detail about Maxime's part of Robin Birley Holdings, please visit https://culinaryagents.com/entities/704194-Maxime%2527s

Strong fundamentals and attention to detail.

Answer, report and follow executive or sous chef’s instructions. Team-orientated and positive attitude.

Chef Joe Anthony (former Culinary Director at Gabriel Kreuther and The Moore Miami) and Adrien Falcon (former Bouley, Gagnaire, Ducasse and Balthazar Group ) bring decades of Michelin-starred expertise and New York hospitality leadership. Arvine is seeking a dedicated and passionate Chef de Partie t

We embrace diversity and are committed to providing equal employment opportunities to all qualified applicants, regardless of race, national origin, age, sex, religion, disability, marital status, veteran status, or any other protected status under local, state, or federal law. Assist in receiving d

Sixty Three Clinton is a new restaurant opening in July 2021 by Michelin-starred Chef Samuel Clonts and Raymond Trinh (Chef’s Table at Brooklyn Fare, Bar Uchu) serving elevated American fare with global influences. A desire to learn and grow in an exciting & quickly changing environment. The r

We respect diversity and are committed to fostering an environment free of discrimination and/or Harassment on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex, gender, sexual orientation, gender identity, gender expression, marit

Crosby Street Hotel, part of the Firmdale Hotels collection. As the leader of the overnight culinary team, you will ensure that every plate leaving the kitchen reflects the hotel’s signature attention to detail and commitment to excellence. Previous experience as a Chef de Partie or Line Cook

Gabriel Kreuther, a Relais & Chateaux, Two Michelin-starred restaurant, is seeking passionate, experienced, and dedicated hospitality professionals to join our team.We are currently interviewing for chef de partie/line cook positions.Gabriel Kreuther provides the opportunity to work in an authentic

The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards. The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily

Join our driven team to execute high volume production of an extensive dessert menu featuring classic French style while also gathering influence from the travels of Chef Gabriel. Chef Gabriel Kreuther is seeking pastry cooks for his new French brasserie, Saverne. Within a new state of the art kitch

Head Chef, Lois Picken - who trained under Chef Thomas Keller at The French Laundry and worked as a sous chef at a. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Tribeca is seeking an experienced Chef de Parti

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can. As a member of the Princess Family, you'll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless. • Always carries out production in assigned area / station according to Company recipes and specifications, as directed by the Chief Baker / Chef de Partie-Bakery., • Supervises Bakery staff in assigned service station during operational activities as directed by the Executive Chef / Chief Baker., • Always adheres to the daily production schedule, under the direction of the Chief Baker, as required by the itinerary and various outlets., • Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs the Chief Baker / Chef de Partie-Bakery when fluctuations occur., • Always ensures that assigned section recipe files are maintained and available to assigned staff., • Regularly seeks guidance from the Chief Baker / Chef de Partie-Bakery in executing production according to Company recipes., • Always practices batch baking / preparation process (for Danish pastries, muffins, bread items, etc.) to eliminate waste., • Always meets Bakery cost targets as directed by the Executive Chef / Chief Baker., • Performs all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible., • Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to ensure they do the same., • Continually coaches assigned Bakery staff in the correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product, under the direction of the Executive Chef / Chief Baker., • Assists in training and orientation for new-to-vessel / first contract Bakery crew as directed by the Executive Chef / Chief Baker., • Continually trains staff in and always ensures compliance with Company, safety, environmental, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed., • Performs all General Emergency Organization duties as directed in the Emergency Response Organization., • Always ensures compliance with all ILO 180 standards., • Must possess a formal qualification in Bakery arts from a recognized culinary training institution, • Must have at least 2 years of experience in the Bakery with at least 1 year experience as 1st Commis Baker, • Must have recent experience in high volume production, • Must be well versed in U.S.P.H. regulations, • Strong knowledge of Bakery arts, • Must be an effective communicator, • Must possess the ability to work with multicultural crew members, • Must be proficient in English language This position involves regular physical activity, including standing for extended periods and lifting or moving heavy items in line with operational requirements. Embark on a career adventure like no other! As part of the Princess Cruises team, you'll enjoy: • A competitive salary package., • Your own comfortable double cabin - your private space to relax and recharge., • Company-paid travel to and from the ship, so you can focus on the journey ahead., • Access to exclusive areas and benefits onboard (depending on the rank and occupational group)., • A vibrant recreation and welfare program designed to support your well-being and work-life balance., • Access to exceptional learning and development opportunities to grow your skills and advance your career., • The chance to travel the world, exploring exciting destinations while doing what you love., • A welcoming, inclusive, and dynamic work environment where your contributions are valued. Join us and become part of a global team that's passionate about delivering unforgettable experiencesboth for our guests and for one another. At Princess Cruises, we believe in creating a welcoming, inclusive, and supportive work environment for our diverse, multicultural teams, both at sea and on shore. We offer unique career opportunities that combine professional growth, adventure, and the chance to make a lasting impact on people's lives through travel. Whether you're looking to advance your hospitality career, explore the world, or work in a dynamic, high-performing environment, Princess Cruises offers: • Opportunities to travel and experience new cultures., • Comprehensive training and development programs., • A strong focus on teamwork and personal growth., • Competitive compensation and benefits., • A chance to be part of a world-class brand known for excellence. Get to know us by exploring our career site. You'll learn about our history, hear first-hand what our employees love about working for Princess Cruises, and discover the passion we have for giving our guests lifetime memories. Princess Cruises is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to the applicant's age, color, race, religion, national origin, sex (including pregnancy and pregnancy related conditions), sexual orientation, gender identity or expression, disability, genetic information, or military or protected veteran status or any other characteristic protected under applicable laws.

Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him. Reporting Relationships: The Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley. Position has 2 direct professional level reports. Demi Chef de Parties 2. Department: Galley Employment Type: Fixed Term Contract Location: Global Workplace type: Onsite Reporting To: Executive Sous Chef • Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes., • Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO., • Directs, supervises, assists and coaches all employees assigned to the station., • Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef., • Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station., • Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO., • Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day., • Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served., • Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station., • Execute all special orders and dietary requirements., • Responsible for helping to maintain a team atmosphere in the department., • Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English, • 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position., • Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred., • Ability to deliver 5 star culinary products., • Experience in high volume operation of at least 500 meals per service., • Extensive kitchen machinery and knife safety knowledge., • Experience working in all major culinary brigade stations with extensive knowledge in designated station. For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. Must maintain physical fitness to perform tasks associated with job. • Passport valid for a minimum of 6 month, • Flag state issued seaman book, • General flag state or flag state approved marine fitness medical United States C1/D visa, • English Marlin test at minimal score of 80%, • Pre-employment medical examination Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship's company need to adhere to as stipulated by the Master's standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential. At Seabourn, we are passionate about travel. We believe that traveling for pleasure has a redemptive power that enriches people's lives. And we believe that people should travel well. Cruising on a Seabourn ship is unlike any other form of travel. The experience is luxurious, yet relaxed elegant, yet casual sumptuous, yet understated. Our intimate ships visit the most desirable destinations worldwide, sailing to the heart of landmark cities, as well as to hidden gems where larger vessels cannot follow. Our ships attract interesting people, who seek to share experiences beyond the expected in places beyond the ordinary. Our acclaimed staff offers a unique style of heartfelt hospitality that is sincere, thoughtful and personal. Apply Now Stage 4: Operations 2nd Interview Stage 5: Conditional Offer Stage 6: Hired Stage 1: Application Stage 2: Talent Acquisition Interview Stage 3: Operations Interview Stage 4: Operations 2nd Interview Stage 5: Conditional Offer Stage 6: Hired Find out more

JPMorganChase - 270 Park Avenue - Responsibilities: Lead culinary team and ensure high-quality food preparation and presentation; Enforce safety and sanitation standards; Set up station and mise en place for service; Stock and rotate food and manage inventory; Control ticket flow and pace of orders.

The Hong Kong Study Skills Research Institute is seeking a Chef De Partie - Baker to manage the production of baked goods on a cruise ship.