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

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.

Operational Snapshot

• Location: Central Bakery & Pastry Kitchen at Caesars Palace
• Facility Size: 4500 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: 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

• 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.
• 35 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.