Executive Pastry Chef

Mystic Lake Casino Hotel•Prior Lake, MN

1d•Onsite

About The Position

Come join our Food and Beverage Team as our Executive Pastry Chef! In this role, you will lead all pastry and bakery operations, creating exceptional desserts, breads, pastries, and specialty desserts that enhance our guests' experience. As the steward of the pastry program, you will set clear expectations, uphold quality standards, and inspire your team through mentorship and development. The ideal candidate is a creative culinary leader with a passion for scratch-made products, strong operational expertise, and a proven record of growth. If you approach each day with positivity, innovation, and a commitment to excellence, we want to hear from you! Enjoy weekly pay, health benefits, and a 401K starting day one. Whatever your career goals may be, let Mystic Lake Casino help get you there!

Requirements

Five years' kitchen management experience, including work with multiple-unit operations.
Three years' experience as an Executive or Assistant Pastry Chef.
Two years of formal culinary education.
Ability to communicate basic information and ideas in spoken English so others will understand.
Beginning experience with word-processing, spreadsheets, presentation, and electronic mail software.
Must pass baker test.
Must complete formal tasting audition in the presence of the Executive Chef, Director of Food & Beverage Services, and VP/GM Mystic Lake Casino Hotel.
Basic knowledge of sanitation practices, quality control, and recipe interpretation.
Valid Class D driver’s license may be required with a good driving record.
Certified Food Service Manager Certificate or ability to obtain within one year of employment.

Nice To Haves

In the event driving is required, team members must adhere to the driving standards determined by the Gaming Enterprise.

Responsibilities

Manages the operations of the pastry/bakery area.
Supports the department's goal by providing quality pastry products to enhance casino guest's gaming experience while controlling costs.
Interviews, hires, trains, develops, motivates, directs and schedules staff, which includes completing performance appraisals.
Maintains inventory control and proper product rotation.
Ensures high product quality made from scratch products and manages complex cooking projects.
Assists with menu-planning process, including the completion of related paperwork, i.e., meal guides, food purchase orders, menu specifications, etc.
Meets with the Executive Chef to regularly review food and labor costs. Makes recommendations.
Reviews all sanitation and production charts.
Assists Executive Sous Chef with food-related issues in all food outlets.
Creates showpieces for display purposes.
Has direct control over food and labor costs pertaining to production and quality of assigned departments.
Assists with budget preparation for capital projects.