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.
Help us roll out the red carpet at Caesars Palace! This world renowned resort indulges our guests with 25 unique restaurants and cafes, over 3,000 rooms, 4.5 acres of pools and gardens and a 50,000 square foot spa. If you have a passion for delivering personalized service in an exclusive setting, Caesars Palace is the place for you to start your career.
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
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
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