Pastry Sous Chef

Jose Andres Group

Miami Beach (FL)

On-site

USD 75,000 - 80,000

Full time

6 days ago

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Benefits offered by this job

Health & wellness benefits

Retirement savings program

Employee dining

Partner discounts

Professional growth

Job summary

José Andrés Group is seeking a Pastry Sous Chef to be the daily operator and second-in-command in the pastry kitchen at Bazaar Meat, Andaz Miami Beach. You will lead production schedules, uphold recipes, coordinate plating, manage inventory and food safety, and develop pastry cooks for service, private events, and openings.

You will collaborate with the Executive Pastry Chef on seasonal features, tastings, and rollouts, ensuring mise en place precedes launches while maintaining brand standards

Qualifications

4–6+ years in professional pastry with 1–2+ years in lead or sous roles.
Mastery of core pastry techniques: lamination, tempering, chocolates, desserts.
Experience leading teams, scheduling, and inventory/COGS control; HACCP knowledge.

Responsibilities

Lead daily/weekly production plans, set pars, and assign tasks to meet service needs.
Uphold recipes, textures, finishes, and supervise plating quality.
Train pastry cooks and manage inventory, waste, and food safety compliance.
Partner with the Executive Pastry Chef on seasonal features and rollouts.
Ensure DOH/HACCP standards and safe handling of ingredients.

Skills

Pastry leadership

Production planning

HACCP & food safety

Inventory management

Cross-functional communication

Tools

KDS/POS systems

Google Workspace

Job description

Description

Job Title:Pastry Sous Chef
Reports To:Executive Pastry Chef / Pastry Chef / Chef de Cuisine
Department:Back of House - Pastry
Employment Type:Salaried, Exempt

Salary: $75-$80k plus bonus and benefits

About José Andrés Group and Bazaar Meat

Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located at Andaz Miami Beach in the heart of South Beach, the restaurant is a high-energy dining destination for locals and visitors alike. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the José Andrés Group, blending culinary creativity with world-class hospitality.

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

The Pastry Sous Chef is the daily operator and second-in-command of the pastry kitchen. You'll lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events.

Key Responsibilities

Production Leadership & Standards

Build and execute daily/weekly production plans; set pars and assign station tasks to meet covers, banquets, and retail/pastry case needs.
Uphold standardized recipes, textures, bakes, and finishes; run tastings and provide real-time coaching.
Maintain version control for specs and SOPs; document changes and train the team accordingly.

Service Execution & Plating

Set and run the pastry service station; coordinate with expo on coursing and ticket times.
Ensure plate presentations meet brand standards (temperature, texture, garnish, cleanliness).
Lead "fix-now" recovery for remakes and special requests (allergies/dietary).

Menu Support, R&D & Seasonality

Partner with the Executive Pastry Chef on seasonal features, tastings, and rollouts; ensure mise en place and training precede launch.
Provide data-informed feedback on sales mix, yields, and waste to refine offerings.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP standards: cooling logs, hot/cold holding, allergen and cross-contact controls, and personal hygiene.
Maintain cleaning schedules for equipment, smallwares, walk‑ins, and dry storage; ensure safe chemical/PPE use.
Prepare for inspections; correct violations immediately and train to prevent recurrence.

Inventory, COGS & Procurement

Own pastry inventory accuracy, yield tracking, and waste logs; verify receiving quality/temperatures and storage by zone.
Build pars and place/track orders (dairy, dry goods, chocolate, fruit, décor); safeguard portioning and batch sizes to meet COGS targets.
Partner with vendors on quality, pricing, and substitutions; escalation etc

People Leadership & Training

Recruit, onboard, and develop pastry cooks; deliver timely, documented feedback and recognition.
Cross-train the team across stations (lamination, entremets, plated desserts, viennoiserie as applicable).
Foster a respectful, inclusive, learning-focused culture with strong communication and professionalism.

Equipment, Facilities & R&M

Ensure proper use and daily care of mixers, sheeters, proofers, combi/ deck ovens, blast chillers, tempering machines, dehydrators, and small tools.
Perform basic maintenance and calibration (scales, thermometers); tag out unsafe equipment and submit/track work orders.

Events, Banquets & Openings (as applicable)

Execute BEOs and tastings to spec, on time and to cost; stage pulls and timelines for large programs.
Support openings/seasonal transitions with hiring, training, prep builds, and stabilization.

Requirements

Required Qualifications

4-6+ years professional pastry/bakery experience with 1-2+ years in a lead or sous role (upscale/fine dining or hotel preferred).
Mastery of core pastry techniques (mixing methods, lamination, custards/mousses, chocolate tempering, icings/glazes, doughs/batters) and strong plating skills.
Demonstrated 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, calm under pressure, and an effective communicator; proficient with Google Workspace and KDS/POS basics.
Schedule flexibility (early mornings, nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand/move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions.
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.

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