Pastry Chef de Partie

1 year

Chef Thomas Kellers newest restaurant, Bouchon, located in Coral Gables, FL, is seeking enthusiastic and capable individuals who are passionate about food, beverage and hospitality to join the culinary brigade as a Pastry Chef de Partie .

Bouchon Bistro Coral Gables occupies the historic La Palma building constructed in 1924 with restaurant interiors designed by long-time Bouchon collaborator Adam D. Tihany of Tihany Design in New York City. The menu offers seasonally driven French bistro fare and is the third Bouchon Bistro for Chef Keller, following his flagship location in Yountville, CA, and Bouchon Bistro in Las Vegas, NV.

Qualified individuals should possess a strong attention to detail, organization and cleanliness. In addition to technical skills of a minimum of 1-3 years of experience, the individual must have strong interpersonal and communication skills and the ability to be a team collaborator.

Chef Kellers collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support the culinary profession. We are proud to offer:

• 401K with no waiting periods and the opportunity to receive up to 4.0% of your earnings as matching contributions
• Competitive health insurance options, with employer contributions toward your premium based on the plan you choose *
• Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness plans, pet insurance, and short- and long-term disability insurance
• Opportunities for growth and advancement
• Daily family meal
• Discounted parking
• Florida Paid Time Off
• Scholarship programs
• Peer mentorship program
• Employee discounts at Chef Thomas Kellers casual properties

Who we are:

With more than 10 properties and 900 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.

TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc, and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchenssymbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. To make people happy, one guest at a time, he says. That is what cooking is all about.

Looking for other opportunities with our group? Check out open positions on: ThomasKeller.com/careers

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status or other legally protected characteristics.

*Company contribution depends on your plan selection. Benefit offerings are subject to change over time.

Compensation: Hourly ($21.00 - $22.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Pastry Making

Passion for food and beverage

Time Management

Culinary Skills

Food Safety Knowledge

Mentorship

Baking Bread

Ability to work in a fast paced environment

Pastry Techniques

Customer Service Orientation

Basic Knife Skills

Adaptability

Attention to Detail

Creativity in Culinary Arts

Communication

Problem Solving Skills

Pastry Production

Teamwork

Ability to Follow Recipes and Standards

Organizational Skills

Pastry Commissary Knowledge

Collaboration With Diverse Teams

Cleaning / Sanitation

Willingness to Learn

Viennoiserie Making

Attention to Guest Experience

Positive Attitude

Dough Making

Can Lift Up to 50 Lbs

Baking Knowledge

Standing for Long Periods of Time

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