What are the responsibilities and job description for the Pastry Chef position at José Andrés Group?
Description
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
The Pastry Chef is the creative and operational leader of the pastry program-owning menu vision, daily production, team development, food safety, and financial performance. You'll design seasonally inspired desserts and breads, lead tastings and training, ensure consistent execution for à la carte, PDR, and events, and partner cross-functionally to deliver JAG standards of flavor, texture, and presentation every service.
Requirements
Key Responsibilities
Culinary Vision, Menus & Standards
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
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
The Pastry Chef is the creative and operational leader of the pastry program-owning menu vision, daily production, team development, food safety, and financial performance. You'll design seasonally inspired desserts and breads, lead tastings and training, ensure consistent execution for à la carte, PDR, and events, and partner cross-functionally to deliver JAG standards of flavor, texture, and presentation every service.
Requirements
Key Responsibilities
Culinary Vision, Menus & Standards
- Create and maintain pastry menus aligned with concept and seasonality (Ã la carte, tasting menus, banquet/PDR, retail/pastry case as applicable).
- Establish and enforce specs/SOPs for recipes, bakes, textures, decoration, and plating; keep version control current.
- Lead pre-service tastings and quality calibrations; continuously refine based on feedback and sales mix.
- Build weekly/daily production schedules and pars; assign tasks to meet covers and event timelines.
- Set and run pastry service stations; coordinate with expo on coursing and ticket times; lead "fix-now" recovery on remakes.
- Ensure precise finishing, temperature, and presentation standards for all items.
- Recruit, schedule, train, and develop a high-performing pastry team (Sous, Cooks, Stewards).
- Deliver clear goals, timely coaching, and documented feedback; recognize great performance.
- Cross-train team across stations (lamination, entremets, plated desserts, viennoiserie, chocolate work).
- Enforce DOH/HACCP: cooling logs, holding temps, allergen/cross-contact controls, and personal hygiene.
- Maintain cleaning schedules for equipment, walk-ins, freezers, and dry storage; ensure safe chemical/PPE use.
- Prepare for inspections and audits; correct violations immediately and retrain.
- Own pastry inventory accuracy, ordering, and vendor relationships (dairy, chocolate, flour, fruit, décor, packaging).
- Control COGS via portioning, yield tracking, waste logs, and smart batch sizes; verify receiving quality/temperatures.
- Partner with Finance on month-end counts and variance analysis; surface cost-savings without sacrificing quality.
- Collaborate with Savory Culinary, Beverage, Events, and Marketing on pairings, promotions, and seasonal activations.
- Provide specs and assets for collateral; support photoshoots and content needs.
- Participate in menu engineering, pricing, and sales strategies.
- Ensure proper use and daily care of mixers, sheeters, proofers, deck/combi ovens, blast chillers, chocolate tempering machines, dehydrators, and small tools.
- Calibrate scales/thermometers; tag out unsafe equipment; submit and track work orders.
- Design and execute banquet/PDR menus to BEO specs; stage timelines and pulls for large programs.
- Support openings/renovations: staffing, training, tastings, prep builds, and stabilization (30/60/90).
- 5-7 years professional pastry/bakery experience with 2-3 years in a lead role (Pastry Sous or Pastry Chef) in upscale/fine dining or luxury hotel.
- Mastery of core techniques (mixing methods; custards/mousses/curds; lamination; chocolate tempering and décor; icings/glazes; bread/viennoiserie basics).
- Proven 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, creative, and calm under pressure; strong communication and collaboration skills.
- Proficient with Google Workspace and KDS/POS basics; scheduling/inventory systems familiarity a plus.
- Schedule flexibility (early mornings, nights, weekends, holidays).
- Stand/move for extended periods (up to 8 hours); frequent bending, reaching, and repetitive motions.
- Lift/carry/push/pull up to 35-50 lbs. (flour/sugar bags, sheet trays, equipment).
- Exposure to heat, refrigeration, humidity, and cleaning chemicals; slip-resistant footwear required.
- Competitive compensation with performance-based bonus opportunities
- Comprehensive health & wellness benefits
- Retirement savings program
- Employee dining and partner discounts
- Professional growth within a values-driven, award-winning hospitality group
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.