Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

Pastry Cook

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeNashville, TN, USANo salary listedIn-person

About the Job

Requirements

At least one year of professional pastry or bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry.
Strong scaling and baking fundamentals, including mixing methods, proofing, tempering chocolate, glazing, and finishing.
Knowledge of food safety, allergens, and sanitation; valid Food Handler certification or ability to obtain it.
Schedule flexibility for early mornings, nights, weekends, and holidays.
Ability to stand and move for extended periods, up to eight or more hours, and frequently bend, reach, and perform repetitive motions.
Ability to lift, carry, push, or pull up to 35–50 pounds.
Ability to work with frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear is required.

Responsibilities

Execute daily preparation lists to specification for cakes, tarts, custards, mousses, curds, crémeux, pâte à choux, laminated doughs, cookies, sablés, glazes, and sauces.
Scale recipes accurately using metric and imperial measurements, temper chocolate, prepare ganache and praliné, and finish items to standard.
Operate proofing, baking, and chilling schedules to meet production levels for service, banquets, and retail or pastry cases.
Portion and finish desserts with consistent textures and presentation, and maintain garnish standards.
Set up the pastry station for service and coordinate with the expo team to protect ticket times and product integrity.
Execute preset and event desserts and follow PDR/BEO specifications accurately.
Taste and calibrate products for balance, texture, and bake; log adjustments according to standard operating procedures.
Follow standardized recipes, weights, temperatures, and portioning; immediately flag specification variances.
Participate in tastings, provide constructive feedback, and apply coaching in real time.
Follow Department of Health and Hazard Analysis and Critical Control Points requirements, including cooling logs, hot and cold holding, allergen and cross-contact protocols, and personal hygiene.
Label and date products; practice first-in, first-out inventory rotation and track hold times and shelf life; maintain temperature records.
Clean as you go, complete opening and closing sidework, and perform scheduled deep cleans.
Assist with receiving by checking quantities, temperatures, and quality and promptly storing items in appropriate zones.
Maintain accurate yield and waste logs and minimize waste through appropriate 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, including calibrating scales and cleaning attachments; escalate repair needs and tag out unsafe equipment.
Communicate with pastry, culinary, and front-of-house teams and provide support during peak periods and events.
Attend lineups and trainings, learn new items, and share best practices.
Model professionalism, punctuality, and a respectful, inclusive, learning-focused mindset.

Desired Qualifications

Completion of a culinary or pastry program.

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

About the Company

Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

The Jose Andres Group runs a collection of high-end restaurants, including The Bazaar, where guests experience innovative dining led by James Beard Award–winning chef Jos Andrés. The Bazaar combines avant-garde dishes with theatrical presentations in a stylish, modern space designed by Philippe Starck. The restaurant showcases creative techniques—such as smoking cocktails and spherified items—within a lively, immersive setting. What sets it apart is the combination of a celebrity-led culinary team, chef-driven artistry, and a strong emphasis on experiential dining rather than just food, all within a distinctive, stylish venue. The goal is to provide memorable, magical dining experiences that push culinary boundaries and surprise guests with both taste and presentation.

Company size: 1-10
Company stage: Not listed
Total funding: Not listed
Headquarters: Auckland, New Zealand
Founded: 2019

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