Senior Executive Pastry Chef (Caesars Palace LV)

JOB SUMMARY:

The Sr. Executive Pastry Chef’s primary function is to develop and lead the Pastry and Bakery Department and enhance the culinary program as a whole. The Sr. Executive Pastry Chef will instill creativity, food design and artistic interpretation of the culinary programs across the city-wide F&B operations.  

In addition, the Sr. Executive Pastry Chef will implement up-to-date culinary standards across all assigned areas including, but not limited to all of Caesars Palace branded restaurants. This role will be responsible to guide and assist the team of Chefs with the day-to-day running of the department to ensure high quality of food is produced, reinforces standards and guidelines to ensure full compliance as directed by the SNHD and manages the food program within the budgeted guidelines of the Food and Beverage Department. The Sr. Executive Pastry Chef oversees two large production hubs based at 2 separate properties in the city. 

 

ESSENTIAL JOB FUNCTIONS:

• Injects creativity and up-to date trends to the chefs and the bakery / pastry teams.  
• Identifies new pastry and bakery techniques and presentations.
• Provides exceptional leadership to the team of chefs and bakers. 
• Oversees production and execution of assigned food programs at highest level. 
• Provides leadership on chef level type of staffing, product and menu design.
• Creates and revises recipes with outlet Chefs while keeping evolving menus fresh and current.
• Directs high quality menu innovation.
• Develops and implements training plans and programs to adhere to quality and standards of department.
• Monitors and communicates business forecast to minimize over-production and waste.
• Ensures the recipe data base is up-to date and tested for accuracy. 
• Ensures food is handled, processed, and stored in accordance with SNHD guidelines applying HACCP (Hazard Analysis Critical Control Point) systems. 
• Ensures good internal and external customer relations.  
• Oversees the scheduling of labor force to ensure best efficiency and productivity. 
• Manages compliance of personnel with Company and departmental rules, policies, and procedures.
• Manages the department financial aspects.   
• Perform other related duties as assigned. 

 

QUALIFICATIONS: 

• Minimum of 5-7 years in a similar position required. 
• Experience working in a fast-paced, high-volume environment required.
• Up-to date with the latest food trends. 
• Understands and practices the highest level of culinary excellence.
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Sound understanding of departmental financials including P&L and budgeting.
• Knowledge of all kitchen equipment operations. 
• Ability to read, write, and understand English. 
• Ability to perform basic/intermediate math skills. 
• Ability to establish and maintain an effective working relationship with management, staff, and guests. 
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. 
• Bachelor’s Degree OR Culinary degree preferred.
• License Certificate: Food Safety Employee Training required and Food Handler’s Card 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 

Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends. 

Must demonstrate culinary creativity. Emphasis on creative thinking, problem solving, and consistently well executed food product. Must be aware of market trends and latest developments in international cuisine and pastry.  Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants.  Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.  Knowledge of all kitchen equipment operations.  Ability to read, writes, and understands English.  Ability to perform basic/intermediate math skills. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and