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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $18.25 - $31.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive compensation
performance-based bonus opportunities
health benefits
wellness benefits
Retirement savings program
employee dining
Partner discounts
Job Description
Bazaar Meat is a dynamic and innovative steakhouse located in the luxurious Palazzo Hotel, recognized for its bold celebration of meat and inventive culinary techniques. This high-energy restaurant draws both locals and visitors, offering an immersive dining experience that blends theatrical flair with vibrant flavors. With a focus on impeccable grilled meats complemented by imaginative cocktails and shareable plates, Bazaar Meat is a flagship concept of the José Andrés Group, a hospitality company celebrated for world-class food, outstanding guest experiences, innovation, and a values-driven culture. The José Andrés Group operates acclaimed concepts worldwide and fosters an environment that nurtures culinary... 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 including mixing methods, custards/mousses/curds, lamination, chocolate tempering and décor, 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 including early mornings, nights, weekends, holidays
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 including mixing methods, custards/mousses/curds, lamination, chocolate tempering and décor, 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 including 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 including lamination, entremets, plated desserts, viennoiserie, chocolate work
- enforce DOH/HACCP including 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 including staffing, training, tastings, prep builds, and stabilization
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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