Pastry Chef (Gordon Ramsay Steak)

Caesars Entertainment•Westlake, LA

About The Position

The Pastry Chef prepares, bakes, decorates, and presents desserts, pastries, breads, and specialty items in a timely manner and according to Gordon Ramsay Steak brand standards, Horseshoe Lake Charles specifications, and established recipes. The role maintains organized, clean, and sanitary work areas and equipment in accordance with company policies and local health regulations. The Pastry Chef collaborates with culinary and restaurant team members to support efficient kitchen operations and an elevated guest experience.

Requirements

Minimum three years of pastry, baking, or dessert production experience.
Working knowledge of pastry techniques, chocolate work, bread production, cake decorating, and plated dessert presentation.
Strong attention to detail, creativity, and commitment to quality and consistency.
Ability to work in a fast-paced, high-volume kitchen while maintaining high standards.
Ability to work a flexible schedule, including nights, weekends, and holidays.
Ability to work effectively independently and as part of a team.
Professional appearance and demeanor.
Ability to obtain and maintain all required food safety certifications.
Ability to lift and carry up to 50 pounds and push or pull carts weighing up to 300 pounds.
Ability to stand, walk, bend, stoop, reach, crouch, kneel, push, and pull for extended periods.
Ability to work in varying temperatures, including hot kitchen environments and refrigerated storage areas.
Ability to safely operate commercial pastry and baking equipment, including mixers, ovens, sheeters, scales, and other kitchen tools.
Ability to speak, read, write, and understand English and communicate effectively with guests, team members, and leadership.

Nice To Haves

Pastry or culinary training.
Pastry, baking, or dessert production experience in a fine dining or high-volume restaurant environment.

Responsibilities

Prepare, bake, decorate, and present desserts, pastries, breads, and specialty menu items according to recipes, presentation standards, and quality expectations.
Produce pastry components such as doughs, creams, custards, mousses, sauces, and chocolates.
Execute plated desserts consistently, with attention to detail and an elevated guest experience.
Ensure pastry products meet standards for quality, freshness, flavor, appearance, and portion control.
Follow food handling, storage, labeling, rotation, and inventory control procedures.
Assist with menu development, seasonal offerings, and specialty dessert features as directed by culinary leadership.
Monitor production levels to ensure adequate product availability while minimizing waste.
Adhere to food safety, sanitation, and workplace safety standards.
Maintain clean, organized, and sanitary workstations, equipment, and storage areas.
Collaborate with culinary and restaurant team members to support kitchen operations and guest service.
Assist with receiving, storing, and inventorying pastry ingredients and supplies.
Perform other duties as assigned based on operational needs.