Executive Pastry Chef-Dominique Ansel Bakery (Caesars Palace LV)

Job description

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.

Responsibilities

Operational 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.