Pastry Cook

Pastry Cook – Concept/PropertyNameConcept/PropertyName

Pastry Cooks execute precise mise en place and production for all pastry items—ensuring quality, consistency, and timing that meet JAG standards. You'll scale recipes, assemble and finish desserts, support service plating, and uphold rigorous food safety, labeling, and organization. This role thrives on accuracy, pace, and craftsmanship.

Mise en Place & Production

• Execute daily prep lists to spec: cakes, tarts, custards, mousses, curds, crémeux, pâte à choux, laminated doughs, cookies, sablés, glazes, and sauces.
• Scale recipes accurately (metric & imperial), temper chocolate, prepare ganache/praliné, and finish items to standard.
• Operate proofing, baking, and chilling schedules to hit pars for service, banquets, and retail/pastry case.

Finishing, Plating & Service Support

• Portion and finish desserts with consistent textures and presentation; maintain garnish standards.
• Set up pastry station for service; coordinate with expo to protect ticket times and product integrity.
• Execute preset/event desserts and PDR/BEO specifications with accuracy.

Quality & Consistency

• Taste and calibrate products for balance, texture, and bake; log adjustments per SOP.
• Follow standardized recipes, weights/temps, and portioning; flag spec variances immediately.
• Participate in tastings; provide constructive feedback and apply coaching in real time.

Food Safety, Sanitation & Compliance

• Adhere to DOH/HACCP: cooling logs, hot/cold holding, allergen and cross-contact protocols, and personal hygiene.
• Label/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.

Inventory, Receiving & Waste Control

• Assist with receiving: check quantities, temperatures, and quality; 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.

Equipment & Maintenance

• Safely operate mixers, ovens, sheeters, proofers, dehydrators, blast chillers, chocolate tempering machines, and small tools.
• Perform basic care (calibrate scales, clean attachments) and escalate repair needs; tag out unsafe equipment.

Teamwork & Culture

• Communicate clearly with pastry, culinary, and FOH teams; support during peak periods and events.
• Attend line-ups/trainings; learn new items quickly and share best practices.
• Model professionalism, punctuality, and a respectful, inclusive, learning-focused mindset.

Requirements

Required 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 (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 (early mornings, nights, weekends, holidays).

Working Conditions & Physical 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. (bags of flour/sugar, sheet trays, equipment).
• Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required.

In Return, We Offer You

• Competitive hourly pay with opportunities for cross-training and advancement
• Eligible health & wellness benefits (for qualifying positions)
• Employee dining and partner discounts
• Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.