Pastry Cook at Bazaar Holdings Hotel Development LLC

Washington, District of Columbia, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry production, Mise en place, Recipe scaling, Chocolate tempering, Baking fundamentals, Food safety, Sanitation, Plating, Inventory management, Equipment maintenance, Time management, Attention to detail, Teamwork, Communication, HACCP compliance

Industry

Restaurants

Description

Description Job Title: Pastry Cook 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.

Responsibilities

The Pastry Cook is responsible for executing daily prep lists, scaling recipes, and assembling desserts to meet high-quality standards. They must also maintain food safety protocols, manage inventory, and support service plating in a fast-paced kitchen environment.