Pastry Cook

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Hourly

Work Schedule

Flexible

Benefits

Competitive hourly pay

opportunities for cross-training and advancement

health benefits

wellness benefits

employee dining

Partner discounts

Growth opportunities in a values-driven hospitality group

Job Description

José Andrés Group (JAG) is a renowned hospitality company led by the celebrated Chef José Andrés, known globally for delivering outstanding guest experiences, culinary innovation, and fostering a values-driven culture. The group operates a diverse portfolio of acclaimed restaurant concepts across the world, emphasizing exceptional quality, creativity, and warm hospitality in each of its venues. JAG has earned a reputation for blending culinary artistry with a commitment to social responsibility, sustainability, and community engagement, making it a distinctive leader in the hospitality industry.

The company prides itself on cultivating a collaborative environment where talent flourishes and every team member c... Show More

Job Requirements

1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry
Culinary/pastry program is a plus
Knowledge of food safety, allergens, and sanitation
Valid Food Handler certification or ability to obtain
Excellent organization, attention to detail, and pace under pressure
Clear communication
Schedule flexibility including early mornings, nights, weekends, holidays
Ability to stand and move for extended periods up to 8+ hours
Frequent bending, reaching, and repetitive motion
Ability to lift/carry/push/pull 35-50 lbs including bags of flour, sugar, sheet trays, and equipment
Frequent exposure to heat, refrigeration, and cleaning chemicals
Slip-resistant footwear required

Job Qualifications

1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry
Culinary/pastry program certification is a plus
Strong scaling and baking fundamentals including mixing methods, proofing, tempering chocolate, glazing, and finishing
Knowledge of food safety, allergens, and sanitation protocols
Valid Food Handler certification or ability to obtain
Excellent organization, attention to detail, and ability to maintain pace under pressure
Clear and effective communication skills
Flexibility to work early mornings, nights, weekends, and holidays

Job Duties

Execute daily prep lists to spec including cakes, tarts, custards, mousses, curds, crémeux, pâte à choux, laminated doughs, cookies, sablés, glazes, and sauces
Scale recipes accurately using both metric and imperial measurements, temper chocolate, prepare ganache/praliné, and finish pastry items to standard
Operate proofing, baking, and chilling schedules to meet par levels for service, banquets, and retail/pastry case
Portion and finish desserts consistently, maintaining garnish standards
Set up pastry station for service and coordinate with expo to protect ticket times and product integrity
Execute preset/event desserts and PDR/BEO specifications accurately
Taste and calibrate products for balance, texture, and bake, logging adjustments per standard operating procedures
Follow standardized recipes, weights/temperatures, and portioning, flagging specification variances immediately
Participate in tastings, providing constructive feedback and applying coaching in real time
Adhere to Department of Health (DOH) and Hazard Analysis and Critical Control Points (HACCP) protocols including cooling logs, hot/cold holding, allergen and cross-contact procedures, and personal hygiene
Label and date all products, practice FIFO (first in, first out), track hold times and shelf life, and maintain temperature records
Maintain cleanliness with “clean as you go” practices, complete opening/closing sidework and scheduled deep cleans
Assist with receiving duties by checking quantities, temperatures, and quality, promptly storing items in proper zones
Maintain accurate yield and waste logs, minimizing waste with smart batch sizes and proper storage
Keep walk-ins, freezers, and dry storage organized, labeled, and mapped
Safely operate mixers, ovens, sheeters, proofers, dehydrators, blast chillers, chocolate tempering machines, and small tools
Perform basic equipment care including calibrating scales and cleaning attachments, escalate repair needs and tag out unsafe equipment
Communicate clearly and effectively with pastry, culinary, and front-of-house teams, supporting peak periods and events
Attend line-ups and trainings, quickly learning new items and sharing best practices
Model professionalism, punctuality, and a respectful, inclusive, learning-focused mindset

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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