Job DescriptionA highly skilled, passionate and visionary pastry professional with extensive experience in fine dining environments. Demonstrates a proven ability to lead and manage high-end pastry kitchens with precision, creativity, and operational excellence, thriving in a luxury, high-volume environment.
ResponsibilitiesOperational Snapshot- Location: Central Bakery & Pastry Kitchen at Caesars Palace
- Facility Size: 4,500 sq. ft.
- Outlets Supported: Dominique Ansel Bakery (Caesars Palace), Dominique Ansel Marché (Paris Las Vegas), and VIP Amenities
- Team: 6 Chefs and 23 Bakers/Pâtissiers
- Daily Production: 2,000-2,500 pastry and bakery items
- Lead all aspects of pastry and bakery production, ensuring exceptional quality, consistency, and execution.
- Oversee daily operations including scheduling, labor management, ordering, inventory, food cost controls, and quality assurance.
- Develop and execute seasonal pastry, bakery, and viennoiserie offerings in collaboration with the Dominique Ansel team.
- Train, mentor, and develop a high-performing pastry team while fostering a culture of excellence and accountability.
- Maintain the highest standards of food safety, sanitation, presentation, and product consistency.
- Partner with culinary and front-of-house leadership to deliver exceptional guest experience.
- Drive operational efficiencies, productivity improvements, and continuous innovation across the program
Qualifications- Must be 21 years of age or older
- Extensive experience in fine dining pastry, bakery, and viennoiserie operations.
- Proven success leading luxury pastry kitchens and high-performing teams.
- Strong background in seasonal product development, menu innovation, and trend-driven pastry concepts.
- Deep knowledge of current pastry, bakery, and café trends, ingredients, and techniques.
- Demonstrated ability to manage labor, food costs, scheduling, and overall kitchen performance.
- Passion for coaching, mentoring, and developing culinary talent.
- Collaborative, service-oriented leadership style with strong communication skills.
- Experience in high-volume luxury hotels, Michelin-level restaurants, or renowned bakery concepts preferred.
- Nevada Food Handlers' Certification
ADDITIONAL REQUIREMENTS - Minimum 5 years of pastry leadership experience.
- 3-5 years of experience in a comparable Executive Pastry Chef role.
- Experience in a fast-paced, high-volume operation.
- Culinary degree or formal apprenticeship is preferred.
- Serve Safe certification.
