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: 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 • 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.