Executive Pastry Chef-Dominique Ansel Bakery (Caesars Palace LV)
About The Position
A 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. This role involves leading all aspects of pastry and bakery production for Dominique Ansel Bakery at Caesars Palace, Dominique Ansel Marché at Paris Las Vegas, and VIP Amenities. The position requires overseeing daily operations, developing seasonal offerings, mentoring a team of 6 chefs and 23 bakers/pâtissiers, and maintaining the highest standards of quality and safety in a 4,500 sq. ft. facility with a daily production of 2,000–2,500 items.
Requirements
- 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.
- 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.
- Nevada Food Handlers’ Certification
- Serve Safe certification.
Nice To Haves
- Experience in high-volume luxury hotels, Michelin-level restaurants, or renowned bakery concepts preferred.
- Culinary degree or formal apprenticeship is preferred.
Responsibilities
- 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.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
