French Pastry Chef Jobs (NOW HIRING)

Join Chef Thomas Keller's Yountville Restaurant, Ad Hoc, as a Pastry Chef de Partie or Pastry Commis. Our team is searching for someone who is available in the AM Friday-Sunday. In this role, you will work under the guidance of the Chef de Cuisine and Sous Chef on duty, overseeing assigned areas of pastry production and service. You will play a key part in upholding our exceptional standards of food preparation, quality, cleanliness, and teamwork. 

Opened in 2006 and originally intended as a temporary concept, Ad Hoc presents the American comfort food of Chef Keller's childhood in a casual dining setting. The restaurant's daily-changing four-course menu is served family-style, capturing the conviviality of home.  

Responsibilities: 

• Pastry Production: Assist in the daily production and presentation of a variety of pastries, desserts, and baked goods, as well as in implementing daily menus for the restaurant.

• Collaboration: Work closely with the Lead Pastry Chef de Partie to fulfill requests and maintain the seamless operation of the pastry department. Adapt to various demands with flexibility and precision. 

• Quality and Consistency: Uphold the highest standards of cleanliness, organization, and technical execution in all pastry creations. Ensure consistent quality in all products. 

• Team Support: Support and work collaboratively with the pastry team, fostering a positive and productive work environment.  

• Efficiency and Adaptability: Handle a variety of tasks, from preparing desserts for service to crafting last-minute delights for special events. Respond to the dynamic needs of the kitchen with composure and efficiency. 

Qualifications: 

• Experience: 1-3 years of experience in a culinary environment. 

• Certifications: A valid State Health Certificate and HACCP Training are preferred. 

• Attention to Detail: Strong organizational skills and impeccable cleanliness standards. 

• Interpersonal Skills: Excellent communication skills and the ability to work well in a team. 

• Adaptability: Ability to thrive in a dynamic, high-demand environment. Flexibility to handle changing demands and priorities with grace. 

• Desire for Excellence: A deep enthusiasm for food, beverage, and hospitality, with a particular focus on pastry. Desire to work with top-tier equipment, ingredients, and talented professionals. 

Chef Keller’s collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support our profession. We are proud to offer: 

• 401K plan with matching contributions up to 4% of income and no waiting periods. 
• Company-sponsored medical and dental plans* 
• Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness plans, pet insurance and long-term disability insurance. 
• Opportunities for growth and advancement 
• Daily family meal 
• Scholarship programs 
• Peer mentorship program 
• Employee discounts at Chef Thomas Keller’s casual properties 
• Gym membership discount 

Who we are: 

With more than 10 properties and 800 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 kitchens—symbols 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.” 

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.