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

Responsibilities

Operate the Central Bakery & Pastry Kitchen at Caesars Palace, supporting Dominique Ansel Bakery (Caesars Palace), Dominique Ansel Marché (Paris Las Vegas), and VIP Amenities.

• 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.