Pastry Cook

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.

Requirements

• 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.
• Excellent organization, attention to detail, and pace under pressure; clear communication.
• Open schedule with flexibility (early mornings, nights, weekends, holidays).
• Solid pastry skills and ability to follow prep lists and recipes.
• Knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Food Handler certification (or ability to obtain).
• Culinary degree is a plus.

Benefits

• Competitive hourly pay
• 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