Pastry Cook

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    "description_html": "<p><strong>Job Title:</strong> Pastry Cook<br><strong>Reports To:</strong> Sous Chef</p><p><strong>Department:</strong> Back of House – Culinary<br><strong>Employment Type:</strong> Hourly, Non-Exempt</p><p><strong>Pay Rate:</strong> $20.00 - $25.00 per hour, based on experience</p><p><br></p><p><strong>About José Andrés Group</strong></p><p>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.</p><p><br></p><p>At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling, and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food!</p><p><br></p><p><strong>Position Summary</strong><br>As a Pastry Cook, you will 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.</p><p><br></p><p><strong>Key Responsibilities</strong></p><ul><li>Execute daily mise en place and production of cakes, pastries, laminated doughs, custards, mousses, chocolates, glazes, and sauces to recipe specifications.</li><li>Accurately scale recipes (metric &amp; imperial), temper chocolate, and maintain production schedules to meet service and event pars.</li><li>Portion, plate, and finish desserts with consistency in texture, flavor, and presentation while supporting service ticket times.</li><li>Ensure adherence to standardized recipes, portion controls, and quality standards; participate in tastings and continuous product improvement.</li><li>Maintain strict compliance with DOH/HACCP standards, including proper labeling, FIFO, allergen protocols, temperature logs, and sanitation practices.</li><li>Assist with inventory management, receiving, yield tracking, and waste reduction initiatives.</li><li>Safely operate and maintain pastry equipment, reporting repair needs promptly.</li><li>Collaborate effectively with BOH and FOH teams, support peak service periods, and contribute to a professional, inclusive team culture.</li></ul>",
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      "datePosted": "2026-05-05T17:26:45-05:00",
      "description": "<p>Description</p><p><strong>Job Title:</strong> Pastry Cook<br/><strong>Reports To:</strong> Sous Chef</p><p><strong>Department:</strong> Back of House – Culinary<br/><strong>Employment Type:</strong> Hourly, Non-Exempt</p><p><strong>Pay Rate:</strong> $20.00 - $25.00 per hour, based on experience</p><p><br/></p><p><strong>About José Andrés Group</strong></p><p>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.</p><p><br/></p><p>At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling, and delicious adventure. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food!</p><p><br/></p><p><strong>Position Summary</strong><br/>As a Pastry Cook, you will 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.</p><p><br/></p><p><strong>Key Responsibilities</strong></p><ul><li>Execute daily mise en place and production of cakes, pastries, laminated doughs, custards, mousses, chocolates, glazes, and sauces to recipe specifications.</li><li>Accurately scale recipes (metric & imperial), temper chocolate, and maintain production schedules to meet service and event pars.</li><li>Portion, plate, and finish desserts with consistency in texture, flavor, and presentation while supporting service ticket times.</li><li>Ensure adherence to standardized recipes, portion controls, and quality standards; participate in tastings and continuous product improvement.</li><li>Maintain strict compliance with DOH/HACCP standards, including proper labeling, FIFO, allergen protocols, temperature logs, and sanitation practices.</li><li>Assist with inventory management, receiving, yield tracking, and waste reduction initiatives.</li><li>Safely operate and maintain pastry equipment, reporting repair needs promptly.</li><li>Collaborate effectively with BOH and FOH teams, support peak service periods, and contribute to a professional, inclusive team culture.</li></ul><p>Requirements</p><p><strong>What We’re Looking For</strong></p><ul><li>1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus.</li><li>Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing).</li><li>Knowledge of food safety, allergens, and sanitation.</li><li>Excellent organization, attention to detail, and pace under pressure; clear communication.</li><li>Open schedule with flexibility (early mornings, nights, weekends, holidays).</li><li>Solid pastry skills and ability to follow prep lists and recipes.</li><li>Knowledge of cooking techniques, kitchen equipment, and food safety standards.</li><li>Food Handler certification (or ability to obtain).</li><li>Culinary degree is a plus.</li></ul><p><strong>Working Conditions & Physical Requirements</strong></p><ul><li>This position will spend 100% of the time standing or walking.</li><li>Must be able to stand and exert well-paced mobility for up to 8 hours in length.</li><li>Ability to work at a steady pace while multitasking in limited kitchen space.</li><li>Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.</li><li>Continuous use of knives and kitchen equipment.</li><li>Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment).</li><li>Occasional pushing or pulling of carts/equipment up to 250 lbs.</li><li>Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity.</li><li>Slip-resistant footwear required.</li></ul><p><strong>In Return, We Offer You</strong></p><ul><li>Competitive hourly pay with opportunities for cross-training and advancement</li><li>Eligible health & wellness benefits (for qualifying positions)</li><li>Employee dining and partner discounts</li><li>Growth in a values-driven, award-winning hospitality group</li></ul><p><strong>Equal Opportunity Employer</strong></p><p>José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.</p>",
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    "requirements_html": "<p><strong>What We’re Looking For</strong></p><ul><li>1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus.</li><li>Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing).</li><li>Knowledge of food safety, allergens, and sanitation.</li><li>Excellent organization, attention to detail, and pace under pressure; clear communication.</li><li>Open schedule with flexibility (early mornings, nights, weekends, holidays).</li><li>Solid pastry skills and ability to follow prep lists and recipes.</li><li>Knowledge of cooking techniques, kitchen equipment, and food safety standards.</li><li>Food Handler certification (or ability to obtain).</li><li>Culinary degree is a plus.</li></ul><p><strong>Working Conditions &amp; Physical Requirements</strong></p><ul><li>This position will spend 100% of the time standing or walking.</li><li>Must be able to stand and exert well-paced mobility for up to 8 hours in length.</li><li>Ability to work at a steady pace while multitasking in limited kitchen space.</li><li>Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.</li><li>Continuous use of knives and kitchen equipment.</li><li>Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment).</li><li>Occasional pushing or pulling of carts/equipment up to 250 lbs.</li><li>Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity.</li><li>Slip-resistant footwear required.</li></ul><p><strong>In Return, We Offer You</strong></p><ul><li>Competitive hourly pay with opportunities for cross-training and advancement</li><li>Eligible health &amp; wellness benefits (for qualifying positions)</li><li>Employee dining and partner discounts</li><li>Growth in a values-driven, award-winning hospitality group</li></ul><p><strong>Equal Opportunity Employer</strong></p><p>José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.</p>",
    "requirements_text": "What We’re Looking For\n 1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus.\n Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing).\n Knowledge of food safety, allergens, and sanitation.\n Excellent organization, attention to detail, and pace under pressure; clear communication.\n Open schedule with flexibility (early mornings, nights, weekends, holidays).\n Solid pastry skills and ability to follow prep lists and recipes.\n Knowledge of cooking techniques, kitchen equipment, and food safety standards.\n Food Handler certification (or ability to obtain).\n Culinary degree is a plus.\n Working Conditions & Physical Requirements\n This position will spend 100% of the time standing or walking.\n Must be able to stand and exert well-paced mobility for up to 8 hours in length.\n Ability to work at a steady pace while multitasking in limited kitchen space.\n Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.\n Continuous use of knives and kitchen equipment.\n Ability to lift 30–50 lbs regularly (bags of flour/sugar, sheet trays, equipment).\n Occasional pushing or pulling of carts/equipment up to 250 lbs.\n Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability, and visual acuity.\n Slip-resistant footwear required.\n In Return, We Offer You\n Competitive hourly pay with opportunities for cross-training and advancement\n Eligible health & wellness benefits (for qualifying positions)\n Employee dining and partner discounts\n Growth in a values-driven, award-winning hospitality group\n Equal Opportunity Employer\n José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program."
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