Pastry Sous Chef

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: $75,000 - $80,000 per year 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; escalate shortages with solutions.

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.

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.

In Return, We Offer You

• Competitive compensation with performance-based bonus opportunities
• Comprehensive health & wellness benefits
• Retirement savings program
• Employee dining and partner discounts
• Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

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

Pay: $75,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• Bereavement leave
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Flexible spending account
• Food provided
• Health insurance
• Health savings account
• Life insurance
• Opportunities for advancement
• Paid time off
• Parental leave
• Professional development assistance
• Referral program
• Tuition reimbursement
• Vision insurance

Work Location: In person

Salary : $75,000 - $80,000