Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $17.00 - $20.50
Work Schedule
Flexible
Benefits
Competitive hourly pay
Health Insurance
employee dining
Partner discounts
growth opportunities
Job Description
Jose Andres Group (JAG) is a renowned hospitality company led by Chef Jose Andres, celebrated for delivering outstanding guest experiences, culinary innovation, and operating a values-driven culture. With a portfolio of acclaimed concepts worldwide, JAG excels in blending world-class food with warm, welcoming hospitality. The group emphasizes a collaborative environment where culinary artistry meets operational excellence, all while fostering a respectful and inclusive atmosphere for team members and guests alike. Operating in multiple locations, JAG maintains a reputation for quality, consistency, and creativity across its various restaurant and hospitality ventures.
The Pastry Cook position at Jose Andres Group ... Show More
The Pastry Cook position at Jose Andres Group ... Show More
Job Requirements
- stand and move for extended periods up to 8+ hours
- frequent bending, reaching, and repetitive motion
- lift, carry, push, pull up to 35-50 lbs including bags of flour/sugar, sheet trays, 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 a plus
- strong scaling and baking fundamentals including mixing methods, proofing, tempering chocolate, glazing, finishing
- 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
Job Duties
- Execute daily prep lists to spec including cakes, tarts, custards, mousses, curds, cremeux, pate a choux, laminated doughs, cookies, sables, glazes, and sauces
- Scale recipes accurately using metric and imperial measurements, temper chocolate, prepare ganache/praline, and finish items to standard
- Operate proofing, baking, and chilling schedules to meet pars for service, banquets, and retail/pastry case
- Portion and finish desserts with consistent textures and presentation, maintain 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 with accuracy
- Taste and calibrate products for balance, texture, and bake, and log adjustments per SOP
- Follow standardized recipes, weights, temperatures, and portioning and flag spec variances immediately
- Participate in tastings, provide constructive feedback, and apply coaching in real time
- Adhere to DOH/HACCP protocols including cooling logs, hot/cold holding, allergen and cross-contact protocols, and personal hygiene
- Label and date all products, practice FIFO and track hold times/shelf life, maintain temperature records
- Clean as you go, complete opening/closing sidework and scheduled deep cleans
- Assist with receiving deliveries, check quantities, temperatures, and quality, and store promptly in proper zones
- Maintain accurate yields and waste logs, minimize waste through smart batch sizes and 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 and escalate repair needs, tag out unsafe equipment
- Communicate clearly with pastry, culinary, and FOH teams, support during peak periods and events
- Attend line-ups and trainings, learn new items quickly and share best practices
- Model professionalism, punctuality, and a respectful, inclusive, learning-focused mindset
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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