Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $18.25 - $31.00
Work Schedule
Flexible
Benefits
competitive compensation
performance-based bonus
Health Insurance
wellness benefits
retirement savings
employee dining
Partner discounts
Job Description
Jose Andres Group (JAG) is a renowned hospitality company led by the visionary Chef Jose Andres, celebrated for his commitment to outstanding guest experiences, culinary innovation, and a values-driven culture. JAG operates multiple acclaimed concepts worldwide that bring together exceptional food and warm hospitality. The company is recognized for its dedication to quality, creativity, and team collaboration, making it a leader in the hospitality industry. At JAG, employees are part of a supportive environment that encourages professional growth and a culture of inclusion and respect.
The role of Pastry Chef at Jose Andres Group is a vital leadership position re... Show More
The role of Pastry Chef at Jose Andres Group is a vital leadership position re... Show More
Job Requirements
- 5-7+ years professional pastry and bakery experience with 2-3+ years in a lead role
- proven success leading teams and managing production schedules and inventory
- mastery of core pastry techniques
- deep knowledge of HACCP and food safety practices
- ServSafe Manager certification or ability to obtain
- strong organizational and communication skills
- proficiency in Google Workspace and basic kitchen technology
- ability to work flexible schedules including early mornings, nights, weekends, and holidays
- physical ability to stand or move for extended periods
- ability to lift and carry up to 35-50 lbs
- willing to work in environments with heat, refrigeration, humidity, and cleaning chemicals
- must wear slip-resistant footwear
Job Qualifications
- 5-7+ years professional pastry and bakery experience with 2-3+ years in a lead role such as Pastry Sous or Pastry Chef in upscale fine dining or luxury hotel
- mastery of core pastry techniques including mixing methods, custards, mousses, curds, lamination, chocolate tempering and decor, icings, glazes, bread, and viennoiserie basics
- proven success leading teams, managing production schedules, and controlling inventory and cost of goods sold
- deep knowledge of HACCP and food safety
- ServSafe Manager certification or ability to obtain
- organized, creative, and calm under pressure
- strong communication and collaboration skills
- proficient with Google Workspace and basic knowledge of kitchen display systems, POS, scheduling, and inventory systems
- schedule flexibility including early mornings, nights, weekends, and holidays
Job Duties
- Create and maintain pastry menus aligned with concept and seasonality
- establish and enforce specs and standard operating procedures for recipes, bakes, textures, decoration, and plating
- lead pre-service tastings and quality calibrations
- build weekly and daily production schedules and pars
- assign tasks to meet covers and event timelines
- set and run pastry service stations and coordinate with expo on coursing and ticket times
- lead fix-now recovery on remakes
- ensure precise finishing, temperature, and presentation standards for all items
- recruit, schedule, train, and develop a high-performing pastry team
- deliver clear goals, timely coaching, and documented feedback
- recognize great performance
- cross-train team across pastry stations including lamination, entremets, plated desserts, viennoiserie, and chocolate work
- enforce DOH and HACCP compliance including cooling logs, holding temperatures, allergen and cross-contact controls, and personal hygiene
- maintain cleaning schedules and ensure safe chemical and PPE use
- prepare for inspections and audits and correct violations immediately
- own pastry inventory accuracy, ordering, and vendor relationships
- control cost of goods sold via portioning, yield tracking, waste logs, and smart batch sizes
- verify receiving quality and temperatures
- partner with finance on month-end counts and variance analysis
- collaborate with savory culinary, beverage, events, and marketing teams on pairings, promotions, and seasonal activations
- provide specs and assets for collateral and support photoshoots and content needs
- participate in menu engineering, pricing, and sales strategies
- ensure proper use and daily care of pastry equipment
- calibrate scales and thermometers and tag out unsafe equipment
- submit and track work orders
- design and execute banquet and private dining room menus to BEO specifications
- stage timelines and pulls for large programs
- support openings and renovations with staffing, training, tastings, prep builds, and stabilization
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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