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Internship Commis Pastry Chef Jobs (NOW HIRING)

SingleThread

Pastry Chef de Partie

Healdsburg, CA

$16.50/hr

PASTRY CHEF DE PARTIE Compensation + Benefits * Pay: $16.50 per hour plus gratuities (approximately ... Prioritize daily work schedules with fellow Chef de Parties, Commis and Externs/Stages. * Assure ...

Harrods

$18.25 - $23/hr

As a Pastry Chef de partie you will be joining a passionate, supportive, and award-winning pastry ... Part of your role will include supervising Demi chef de Partie's and Commis chefs on your station.

The Glass Jar

Pastry & Kitchen Manager

Santa Cruz, CA · On-site

$70K - $80K/yr

The Pastry & Kitchen Manager works closely and collaboratively with Owner & Chef Kendra Baker on ... interns to execute the kitchen operations. - Contribute to development of training systems and ...

Turning Stone Enterprises

TEST - FT Security

Verona, NY · On-site

$16 - $17/hr

Executive Pastry Chef Jeremy Moore, Le Cordon Bleu, Paris France 2010 * TS Steakhouse - Chef Ray Wells, CIA Graduate 2008 * Pino Bianco - Chef Megan Reyes, SUNY Cobleskill Graduate 2012 * Wild ...

Turning Stone Enterprises

TEST - FT Beverage

Verona, NY · On-site

$16 - $17/hr

Executive Pastry Chef Jeremy Moore, Le Cordon Bleu, Paris France 2010 * TS Steakhouse - Chef Ray Wells, CIA Graduate 2008 * Pino Bianco - Chef Megan Reyes, SUNY Cobleskill Graduate 2012 * Wild ...

Harrods

$18.25 - $23/hr

As a Pastry Demi Chef de partie you will be joining a passionate, supportive, and award-winning ... Part of your role will include supervising Commis chefs on your station. This role is fully on site ...

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Internship Commis Pastry Chef information

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$12

$25

$40

How much do internship commis pastry chef jobs pay per hour?

As of Jun 9, 2026, the average hourly pay for internship commis pastry chef in the United States is $25.02, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $31.25 per hour, depending on experience, location, and employer.

What is the difference between Internship Commis Pastry Chef vs Pastry Chef?

AspectInternship Commis Pastry ChefPastry Chef
CredentialsBasic culinary training, often in progressProfessional culinary diploma or equivalent, experience preferred
Work EnvironmentTraining kitchens, learning-focusedEstablished kitchens, responsible for pastry production
ResponsibilitiesAssisting, learning, basic prepCreating, preparing, and presenting pastry dishes
Experience LevelEntry-level, learning stageIntermediate to advanced skills, some experience required

The main difference is that an Internship Commis Pastry Chef is a training position focused on learning and skill development, while a Pastry Chef is a more experienced professional responsible for pastry creation and management. Interns gain hands-on experience, often under supervision, whereas Pastry Chefs operate independently with established skills.

What are some common challenges faced by interns in a pastry kitchen, and how can they overcome them?

Internship Commis Pastry Chefs often encounter challenges such as adapting to the fast-paced kitchen environment, mastering precise techniques, and managing multiple tasks during busy service periods. To overcome these, it's important to stay organized, communicate clearly with team members, and actively seek feedback from experienced chefs. Building strong foundational skills and showing a willingness to learn will help interns gain confidence and progress in their role.

What are Internship Commis Pastry Chefs?

Internship Commis Pastry Chefs are entry-level kitchen staff who work under the supervision of experienced pastry chefs, typically as part of a culinary internship or training program. Their main responsibilities include assisting in the preparation and baking of pastries, desserts, and other baked goods, as well as maintaining cleanliness and organization in the pastry section. This role provides hands-on experience and learning opportunities for individuals pursuing a career in pastry arts.

What are the key skills and qualifications needed to thrive as an Internship Commis Pastry Chef, and why are they important?

To thrive as an Internship Commis Pastry Chef, you need basic culinary knowledge, attention to detail, and a passion for pastry, often supported by enrollment in or completion of a culinary arts program. Familiarity with kitchen equipment, ingredient handling, and food safety certifications like ServSafe are typically expected. Strong teamwork, time management, and a willingness to learn help you stand out in a busy kitchen environment. These skills are crucial for producing high-quality pastries consistently and supporting the pastry team effectively.
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Internship Commis Pastry Chef jobs near you
Infographic showing various Internship Commis Pastry Chef job openings in the United States as of May 2026, with employment types broken down into 99% Full Time, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $52,042 per year, or $25 per hour.
Pastry Chef de Partie

Pastry Chef de Partie

SingleThread

Healdsburg, CA

$16.50/hr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 9 days ago

Job description

PASTRY CHEF DE PARTIE
Compensation + Benefits
  • Pay: $16.50 per hour plus gratuities (approximately $75,000 - $80,000 per year)*
  • Medical, Dental, Vision Plans
  • Paid Time Off - Including Vacation, Sick and Mental Health Time Off
  • 401(k) w/ company discretionary match
  • Flexible Spending Account
  • Employee Assistance Program - 6 free counseling sessions annually for you and your household members
  • Employee Dining and Wine Discounts
  • Daily Family Meal
  • Customized Educational Opportunities
  • Opportunity for Advancement within the Vertice Portfolio
  • Referral Bonuses
  • Uniform
What you'll be doing in this role...
Under the general direction of the Pastry Chef, the Pastry Chef de Partie focuses on daily mise en place and service for the restaurant, inn, and all other guest experiences. The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas. The position will have occasional contact with guests and thus a warm, genuine hospitality and willingness to assist the guest is paramount to achieving our goals for our guest’s experiences.
  • Understand the quality requirements and expectations of the restaurant.
  • Prioritize daily work schedules with fellow Chef de Parties, Commis and Externs/Stages.
  • Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner.
  • Assure all mise en place for assigned areas is finished and organized in a timely manner and to the standard of the restaurant.
  • Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring of your team members to assist them in achieving the team’s vision.Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures.
  • Collaborate when appropriate in menu changes and development.
  • Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards.
  • Organize and prioritize daily responsibilities to ensure their timely completion.
  • Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times.
  • Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
  • Communicate effectively with all team members to assure standards are achieved.
  • Take appropriate action to rectify any issues that may arise.
  • Ensure equipment is kept clean and in excellent working condition.
  • Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.
  • Provide mentorship to new and less experienced staff members.
  • Ability to work a varying schedule, including overtime, nights, weekends and holidays, and the ability to work 5 shifts per week
  • All other duties as assigned by supervisor.
In an ideal world, you have:
  • Minimum 3 years of fine dining restaurant and culinary experience.
  • Commitment to quality, excellence, and genuine hospitality
  • Passion for creating unique guest experiences, food, and beverage
  • Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
  • Ability to listen, communicate, and make connections
  • Commitment to quality technique and continued refinement of skills.
  • Commitment to constant growth and professional development.
  • The ability to read, write, and speak English fluently.
  • Basic math and computer skills.
  • Punctual and reliable
  • Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS
  • Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
  • Must be able to lift and carry up to 40 pounds
  • Ability to stand and/or sit for prolonged periods of time
  • Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment

KEY COMPETENCIES
  • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
  • To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
  • To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
  • To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
  • To be flexible, responding quickly and positively to changing environments
  • To maintain high team focus via cooperation and support to other team members in the pursuit of department goals
  • Be a positive role model and demonstrate the ethos of Kyle, Katina, and the management team

Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.
* The above represents the expected pay range for this position, that we in good faith believe we would pay for this role at the time of this posting. This range may be modified in the future.
Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws.
Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and offering opportunities for growth and career development.

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