Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $22.00 - $25.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Competitive hourly pay
Health Insurance
wellness benefits
employee dining
Partner discounts
Opportunities for advancement
Cross-Training
Job Description
Jose Andres Group (JAG) is a renowned hospitality company founded by the acclaimed Chef Jose Andres. Known globally for its dedication to delivering exceptional dining experiences, innovative culinary techniques, and a culture rooted in strong ethical values, JAG operates various successful concepts worldwide. The company prides itself on fostering an environment where creativity and excellence thrive, enabling its teams to provide world-class food paired with warm and genuine hospitality. As part of its commitment to quality and growth, JAG supports its employees with opportunities for advancement, cross-training, and comprehensive benefits, making it an attractive workplace for hospitality professionals passionate about... Show More
Job Requirements
- High school diploma or equivalent
- 1-2+ years professional baking/bread experience (restaurant, bakery, or hotel) or culinary/pastry program equivalent
- Valid Food Handler certification or ability to obtain
- Ability to stand and walk for extended periods (up to 8+ hours)
- Ability to lift, carry, push, pull up to 35-50 lbs
- Comfortable working early mornings, nights, weekends, and holidays
- Knowledge of food safety and sanitation practices
- Good communication skills and ability to work collaboratively with others
- Willingness to follow strict operational and safety procedures
- Ability to perform repetitive motions and work in a hot and cold environment
Job Qualifications
- 1-2+ years professional baking/bread experience (restaurant, bakery, or hotel) or culinary/pastry program equivalent
- Strong fundamentals in mixing methods, fermentation control, scaling/shaping, proofing, and bake management
- Knowledge of food safety and sanitation
- valid Food Handler certification (or ability to obtain)
- Organized, punctual, and calm under pressure
- clear communicator and team player
- Comfort with early-morning shifts
- schedule flexibility (weekends/holidays)
Job Duties
- Execute daily/weekly production plans and pars for breads, rolls, viennoiserie, focaccia/flatbreads, and baked components for service
- Mix, bulk-ferment, fold, scale, shape, proof, and bake to spec
- monitor dough development (time, temperature, hydration)
- Finish products (scoring, seeding, glazing, butter/syrup application) and document bake curves and yields
- Calibrate for flavor, crust/crumb, and bake color
- adjust fermentation, hydration, or oven settings within guidelines
- Maintain recipe accuracy (metric/imperial), portion consistency, and presentation standards
- record any spec variances
- Set and maintain pars
- label/date all products
- practice FIFO and track hold times/shelf life
- Clean as you go and complete opening/closing and scheduled deep cleans
- maintain organized walk-ins, freezers, and dry storage
- Adhere to DOH/HACCP: cooling logs, hot/cold holding, allergen and cross-contact controls, and PPE/chemical safety
- Safely operate spiral/planetary mixers, sheeters, proofers/retarders, deck/combi ovens, slicers, and scales/thermometers
- Perform basic maintenance (gasket checks, stone brushing, tool calibration)
- tag out unsafe equipment and submit/track work orders
- Assist with receiving (quality, temperatures) and proper storage by zone
- maintain accurate yields and waste logs
- Minimize waste via smart batch sizing, day-old repurposing within guidelines, and donation/compost programs as directed
- Coordinate pull times with Pastry/Savory leadership and FOH for breakfast/brunch and service bread needs
- Support events/PDR with product to BEO specs and timelines
- assist with menu rollouts and tastings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Restaurants and hotels use OysterLink to hire.
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