Pastry Chef

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $18.25 - $31.00

Work Schedule

Flexible

Benefits

competitive compensation

performance-based bonus opportunities

Comprehensive health benefits

wellness benefits

Retirement savings program

employee dining

Partner discounts

Professional growth opportunities

Job Description

Jose Andres Group is a globally recognized hospitality company led by the acclaimed Chef Jose Andres, known for its innovative culinary concepts and commitment to delivering exceptional guest experiences. The group operates a variety of acclaimed dining establishments, each emphasizing creativity, quality, and a values-driven culture in their operations. Among its vibrant portfolio is Bazaar Meat, a modern steakhouse located within the prestigious Palazzo Hotel. Bazaar Meat redefines traditional steakhouse dining with its imaginative menus, theatrical flair, and a vibrant atmosphere, making it a favorite destination for locals and tourists seeking high-energy, world-class dining experiences.

Bazaar Meat features an inven... Show More

Job Requirements

5-7+ years professional pastry/bakery experience with 2-3+ years in a lead role (Pastry Sous or Pastry Chef) in upscale/fine dining or luxury hotel
Mastery of core techniques (mixing methods
custards/mousses/curds
lamination
chocolate tempering and decor
icings/glazes
bread/viennoiserie basics)
Proven success leading teams, managing production schedules, and controlling inventory/COGS
Deep knowledge of HACCP/food safety
ServSafe Manager or equivalent (or ability to obtain)
Organized, creative, and calm under pressure
strong communication and collaboration skills
Proficient with Google Workspace and KDS/POS basics
scheduling/inventory systems familiarity a plus
Schedule flexibility (early mornings, nights, weekends, holidays)
Stand/move for extended periods (up to 8+ hours)
frequent bending, reaching, and repetitive motions
Lift/carry/push/pull up to 35-50 lbs. (flour/sugar bags, sheet trays, equipment)
Exposure to heat, refrigeration, humidity, and cleaning chemicals
slip-resistant footwear required

Job Qualifications

5-7+ years professional pastry/bakery experience with 2-3+ years in a lead role (Pastry Sous or Pastry Chef) in upscale/fine dining or luxury hotel
Mastery of core techniques (mixing methods
custards/mousses/curds
lamination
chocolate tempering and decor
icings/glazes
bread/viennoiserie basics)
Proven success leading teams, managing production schedules, and controlling inventory/COGS
Deep knowledge of HACCP/food safety
ServSafe Manager or equivalent (or ability to obtain)
Organized, creative, and calm under pressure
strong communication and collaboration skills
Proficient with Google Workspace and KDS/POS basics
scheduling/inventory systems familiarity a plus
Schedule flexibility (early mornings, nights, weekends, holidays)

Job Duties

Create and maintain pastry menus aligned with concept and seasonality
Establish and enforce specs/SOPs for recipes, bakes, textures, decoration, and plating
Lead pre-service tastings and quality calibrations
Build weekly/daily production schedules and pars
Assign tasks to meet covers and event timelines
Set and run pastry service stations
coordinate with expo on coursing and ticket times
lead "fix-now" recovery on remakes
Ensure precise finishing, temperature, and presentation standards
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 stations
Enforce DOH/HACCP: cooling logs, holding temps, allergen/cross-contact controls, and personal hygiene
Maintain cleaning schedules for equipment, walk-ins, freezers, and dry storage
Prepare for inspections and audits
correct violations immediately and retrain
Own pastry inventory accuracy, ordering, and vendor relationships
Control COGS via portioning, yield tracking, waste logs, and smart batch sizes
verify receiving quality/temperatures
Partner with Finance on month-end counts and variance analysis
Collaborate with Savory Culinary, Beverage, Events, and Marketing on pairings, promotions, and seasonal activations
Provide specs and assets for collateral
support photoshoots and content needs
Participate in menu engineering, pricing, and sales strategies
Ensure proper use and daily care of mixers, sheeters, proofers, deck/combi ovens, blast chillers, chocolate tempering machines, dehydrators, and small tools
Calibrate scales/thermometers
tag out unsafe equipment
submit and track work orders
Design and execute banquet/PDR menus to BEO specs
stage timelines and pulls for large programs
Support openings/renovations: staffing, training, tastings, prep builds, and stabilization (30/60/90)

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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