Pastry Cook

José Andrés Group; Miami Beach, Northern (FL, KY); Hybrid; USD 21,000 - 30,000; Full time

Benefits offered by this job

Competitive hourly pay

Health & wellness benefits

Employee dining and partner discounts

Growth in a values-driven hospitality

Job summary

José Andrés Group is seeking a Pastry Cook to execute precise mise en place and production for pastry items, ensuring quality, consistency, and timely service. You will scale recipes, finish desserts, and support plating while upholding rigorous food-safety standards.

Responsibilities include station setup, coordinating with expo, executing event desserts, tasting, and coaching teammates. The role requires 1+ year pastry experience and flexible scheduling in a fast-paced kitchen.

Qualifications

• 1+ year of professional pastry experience in upscale settings.
• Strong scaling and baking fundamentals (mixing, proofing, tempering).
• Knowledge of food safety, allergens, and sanitation; Food Handler cert is a plus.
• Excellent organization and pace under pressure; clear communication.
• Schedule flexibility including early mornings, nights, weekends, holidays.

Responsibilities

• Prepare daily pastry production to spec for cakes, tarts, custards, mousses, curds, crémeux, doughs, cookies, and glazes.
• Finish desserts with consistent texture and presentation; maintain garnish standards.
• Set up pastry station for service and coordinate with expo to protect ticket times.
• Execute preset/event desserts and adhere to specifications (PDR/BEO).
• Taste, calibrate, and log adjustments per SOP; attend tastings and share feedback.
• Follow recipes, weights, temps, and portioning; flag variances immediately.
• Adhere to DOH/HACCP; log cooling, holding, allergen controls, and hygiene.
• Label/date products; practice FIFO and track shelf life and waste.
• Operate mixers, ovens, sheeters, proofer, dehydrator, blast chiller, tempering equipment.
• Keep walk-ins clean and organized; perform opening/closing sidework and deep cleans.
• Communicate with pastry, culinary, and FOH teams; support peak periods.

Skills

Pastry baking fundamentals

Food safety

Organization

Pace under pressure

Schedule flexibility

Education

Culinary/pastry program

Job description

Description

Job Title:Pastry Cook –Concept/PropertyNameConcept/PropertyName
Reports To:Pastry Chef / Executive Pastry Chef / Chef de Cuisine
Department:Back of House – Pastry
Employment Type:Hourly, Non-Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

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.

Key Responsibilities

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 elevate 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.

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.

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