At Spago Beverly Hills, innovation meets tradition. As the flagship restaurant of Chef Wolfgang Puck, Spago has defined modern fine dining for decades, celebrated for seasonal cuisine, precision technique, creativity, and world-class hospitality.

This is an opportunity to join a legacy restaurant and respected culinary team while continuing to develop your craft in a sophisticated, high-volume fine dining environment.

The Pastry Cook is responsible for the preparation, production, and presentation of exceptional pastries, desserts, breads, and specialty pastry items in accordance with Spago’s culinary standards. This role supports daily à la carte service, banquets, amenities, special events, and other pastry needs, with an emphasis on consistency, technique, organization, and impeccable execution.

Pay: $24.00–$26.00 per hour

• Prepare and execute a diverse range of pastries, desserts, plated desserts, breads, cakes, chocolates, ice creams, sorbets, creams, compotes, syrups, and other specialty items.
• Assist with the production and plating of pastries and desserts for à la carte service, banquets, amenities, special events, and special requests.
• Maintain a thorough understanding of standardized recipes, pastry techniques, preparation methods, and presentation standards.
• Ensure all pastry mise en place, ingredients, and supplies are properly prepared, organized, and available according to established par levels and production schedules.
• Execute daily production with consistency, precision, and attention to detail while meeting established timelines.
• Inspect finished products to ensure quality, flavor, consistency, appearance, and proper presentation.
• Contribute creativity and an artistic approach to pastry preparation and presentation while maintaining Spago’s standards.
• Maintain clean, organized workstations, walk-ins, storage areas, and equipment in accordance with health, sanitation, and safety standards.
• Follow proper food handling, labeling, storage, temperature control, portioning, and waste-control procedures.
• Properly receive, stock, organize, and maintain pastry ingredients and supplies.
• Operate, clean, and maintain pastry equipment and tools safely and properly.
• Work collaboratively with the Pastry and Culinary teams to ensure smooth service and timely completion of production.
• Communicate effectively with supervisors and team members regarding production needs, inventory, quality, and service requirements.
• Work efficiently and calmly under pressure in a high-volume, deadline-driven environment.
• Perform duties with appropriate independence while seeking direction when needed.
• Support the department in maintaining appropriate inventory levels and minimizing product waste.
• Perform additional job-related duties as assigned to meet business and operational needs.

• High School Diploma or GED required; culinary or pastry certification preferred.
• 1–2 years of professional pastry experience , preferably in a high-volume fine dining, luxury hotel, or similarly refined culinary environment OR completion of Pastry certification in an accredited culinary school. 
• Demonstrated proficiency in fundamental pastry techniques and production.
• Experience working in a professional pastry kitchen with established quality and production standards preferred.

• Strong foundation in classic and modern pastry techniques.
• Ability to prepare and bake a variety of pastries, breads, cakes, desserts, and other baked goods.
• Excellent attention to detail, consistency, and presentation.
• Ability to organize and prioritize multiple production requirements while meeting deadlines.
• Ability to accurately follow recipes and written and verbal instructions.
• Strong communication and teamwork skills.
• Ability to maintain composure and productivity in a fast-paced, high-pressure kitchen.
• Knowledge of food safety, sanitation, proper storage, temperature control, and quality standards.
• Working knowledge of pastry equipment and proper kitchen maintenance.
• Knowledge of basic inventory, receiving, stocking, portion control, and waste-management practices.
• Ability to work independently while contributing effectively as part of a team.
• Willingness to continuously learn and develop pastry skills.

• Ability to stand and work for extended periods.
• Frequent bending, reaching, stooping, crouching, and repetitive hand and arm movements.
• Ability to safely operate and work around mixers, ovens, slicers, knives, and other culinary equipment.
• Ability to regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
• Ability to work in a professional kitchen environment with exposure to heat, steam, cleaning chemicals, fumes, and moderate to loud noise.
• Flexible availability, including evenings, weekends, holidays, and special events, as business needs require.

• Work alongside talented culinary professionals at one of the industry’s most recognized fine dining brands.
• Build your skills in a sophisticated, high-volume culinary environment.
• Be part of Chef Wolfgang Puck’s internationally recognized culinary legacy.
• Opportunities for career growth and internal advancement within Wolfgang Puck Fine Dining Group.
• 401(k) with robust employer match.
• Fully paid employee-only health insurance, plus dental, vision, and supplemental plans.
• Exposure to high-profile guests, special events, and elevated culinary standards.
• Collaborative and professional kitchen culture focused on excellence, development, and hospitality.

This job description is not intended to be all-inclusive. The employee in this position may be asked to perform other job-related duties and responsibilities as business needs require. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants on the basis of race, ethnicity, gender, sexual orientation, veteran status, disability, or any other federal, state, or local protected class.