Pastry Cook - Back of House – Pastry
About the job
- At least 1 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, chocolate tempering, glazing, and finishing.
- Knowledge of food safety, allergens, and sanitation, with a valid Food Handler certification or ability to obtain one.
- Ability to remain organized, attentive to detail, and effective under pressure, with clear communication.
- Availability for early mornings, nights, weekends, and holidays.
- Ability to stand and move for extended periods of up to 8 or more hours, with frequent bending, reaching, and repetitive motion.
- Ability to lift, carry, push, or pull 35–50 pounds.
- Ability to work around heat, refrigeration, and cleaning chemicals; slip-resistant footwear is required.
- Execute daily pastry preparation lists to specification, including 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 requirements for service, banquets, and retail or pastry cases.
- Portion and finish desserts with consistent textures and presentation while maintaining 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 according to PDR and BEO specifications.
- Taste and calibrate products for balance, texture, and bake quality, and log adjustments according to standard operating procedures.
- Follow standardized recipes, weights, temperatures, and portioning, and immediately report specification variances.
- Participate in tastings and apply coaching in real time.
- Follow Department of Health and Hazard Analysis and Critical Control Points procedures, 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, track hold times and shelf life, and maintain temperature records.
- Clean as work progresses and complete opening, closing, and scheduled deep-cleaning tasks.
- Assist with receiving by checking quantities, temperatures, and quality, then storing products promptly in the proper 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 training sessions, learn new items, and share best practices.
- Completion of a culinary or pastry program is a plus.
About the company
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
N/A
Total Funding
N/A
Headquarters
Auckland, New Zealand
Founded
2019
Get referred to Jose Andres Group
See people who can refer or advise you
Simplify's Take
What believers are saying
- W Nashville opened JAG venues in early 2026, expanding beyond core coastal markets.
- Bazaar House opens in 2027 with 67 rooms, private club, wellness, and retail.
- Delta's phased 2026 menu rollout extends José Andrés branding into premium airline cabins.
What critics are saying
- The Bazaar at Waldorf Astoria closed March 11, 2026, then became Bazaar Meat.
- California Prop 65 notices from May 8, 2026 target José Andrés Corporation shellfish products.
- Exiting CEO Sam Bakhshandehpour left in 2026, signaling leadership churn during expansion.
What makes Jose Andres Group unique
- José Andrés Group spans 40 restaurants plus World Central Kitchen’s global humanitarian halo.
- The Bazaar brand gives JAG high-end, theatrical dining across D.C., Las Vegas, and New York.
- Thor Equities partnership brings hotel development expertise to Bazaar House in Georgetown.
Help us improve and share your feedback! Did you find this helpful?
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Pet Insurance
Flexible Work Hours
Tuition Reimbursement
Meal Benefits
Company News
The chef's 67-room The Bazaar House is scheduled to open in 2027, in the Georgetown neighborhood of Washington, D.C.