Pastry Chef | Allegiant Stadium

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Overview

The Pastry Chef is responsible for all pastry menu execution and development and manages a team of Pastry Cooks that are responsible for preparing high quality products in all areas of the pastry department. The Pastry Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic. Successful candidates require great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth.

 

This role pays an annual salary of $75,000-$90,000.

 

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

 

This position will remain open until June 20, 2025.

Responsibilities

• Develop and execute innovative and seasonal dessert menus for concessions, premium suites, catering events, and restaurants within the stadium.
• Create recipes and standardized production procedures to ensure consistent quality and presentation.
• Adapt menus to accommodate special dietary needs and preferences.
• Design and produce visually appealing dessert displays for various events.
• Oversee the daily production of all pastry and dessert items, ensuring timely and efficient preparation.
• Manage inventory and ordering of ingredients and supplies, minimizing waste and controlling costs.
• Maintain accurate records of recipes, production schedules, and inventory.
• Ensure all pastry equipment is properly maintained and functioning.
• Coordinate production schedules with other kitchen departments to ensure smooth service.
• Recruit, train, and supervise pastry staff, fostering a positive and productive work environment.
• Schedule and manage staff to ensure adequate coverage for all events.
• Provide clear direction and feedback to team members, promoting professional growth.
• Enforce all kitchen policies and procedures, including safety and sanitation guidelines.
• Maintain strict adherence to all food safety and sanitation regulations (HACCP).
• Monitor the quality and consistency of all pastry products, ensuring they meet the stadium's high standards.
• Conduct regular inspections of the pastry kitchen and storage areas.
• Ensure proper labeling and storage of all ingredients and finished products.
• Work closely with the catering and events teams to ensure seamless execution of dessert services for all events.
• Oversee the setup and presentation of dessert stations and buffets.
• Troubleshoot any issues that arise during events, ensuring timely and effective solutions.
• Work during all scheduled events, which will include nights, weekends, and holidays.
• Ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day’s specific service periods, ensure consistent execution of pastry offerings and timely flow of service.
• Always maintain positive working relationships and clear communication with Kitchen & Service teams.
• Lead by example.
• Team comes first mentality.

Qualifications

• Culinary degree or equivalent professional experience.
• Minimum of 3-5 years of experience as a Pastry Chef, preferably in a high-volume environment (e.g., hotels, resorts, event venues, stadiums).
• Strong knowledge of pastry techniques, ingredients, and equipment.
• Proven ability to create innovative and visually appealing desserts.
• Excellent leadership, communication, and organizational skills.
• Ability to work effectively under pressure and in a fast-paced environment.
• Knowledge of food safety and sanitation regulations (HACCP).
• Ability to work flexible hours, including nights, weekends, and holidays.
• Experience with large quantity production.
• Experience with inventory control.
• Ability to stand for extended periods.
• Ability to lift and carry up to 30 pounds.
• Ability to work in a hot and fast paced environment.
• Creativity and Innovation.
• Attention to Detail.
• Leadership and Teamwork.
• Time Management and Organization.
• Problem-Solving.
• Food Safety and Sanitation.

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