Pastry Cook

Job Title: Pastry Cook
Reports To: Sous Chef

Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt

Pay Rate: $20.00 - $25.00 per hour, based on experience

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.

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!

Position Summary
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.

Key Responsibilities

• Execute daily mise en place and production of cakes, pastries, laminated doughs, custards, mousses, chocolates, glazes, and sauces to recipe specifications.
• Accurately scale recipes (metric & imperial), temper chocolate, and maintain production schedules to meet service and event pars.
• Portion, plate, and finish desserts with consistency in texture, flavor, and presentation while supporting service ticket times.
• Ensure adherence to standardized recipes, portion controls, and quality standards; participate in tastings and continuous product improvement.
• Maintain strict compliance with DOH/HACCP standards, including proper labeling, FIFO, allergen protocols, temperature logs, and sanitation practices.
• Assist with inventory management, receiving, yield tracking, and waste reduction initiatives.
• Safely operate and maintain pastry equipment, reporting repair needs promptly.
• Collaborate effectively with BOH and FOH teams, support peak service periods, and contribute to a professional, inclusive team culture.