Pastry Chef

Do you have a passion for creating unforgettable desserts and a talent for turning classic recipes into extraordinary guest experiences?

• Prepare bakery favorites from scratch, including cookies, muffins, babka, hamantaschen, danishes, brownies, bars, crumb cake, loaf-style pastries, and other signature sweets.
• Execute recipes consistently with close attention to flavor, texture, portioning, and presentation.
• Mix, shape, bake, finish, and properly store pastry and bakery items according to company recipes and standards.
• Plan daily production based on business levels, pars, special orders, catering needs, and upcoming events.
• Lead, train, and support bakery team members while maintaining a productive, organized, and positive kitchen.
• Monitor product quality throughout production and help reduce waste through accurate prep, rotation, and inventory practices.
• Maintain a clean, safe, and sanitary bakery while following food-safety, labeling, storage, and sanitation standards.
• Partner with culinary and restaurant leadership on seasonal features, special orders, catering, and bakery needs.

• 3-5 years of professional pastry, bakery, or scratch-baking experience in a high-volume kitchen or bakery.
• Strong working knowledge of pastry and baking techniques, production planning, recipe execution, and proper food handling.
• Experience leading, training, and developing bakery or culinary team members.
• A strong eye for consistency, quality, and presentation, with the ability to perform under tight production deadlines.
• Ability to follow established recipes and standards while identifying opportunities to improve execution and efficiency.
• Experience with inventory, ordering, product rotation, waste control, and maintaining appropriate production pars.
• Southern Nevada Health District Food Handler's Card (or the ability to get one).
• Legal eligibility to work in the U.S. under State and Federal guidelines.

• Stand for extended periods while working in a fast-paced bakery and kitchen environment.
• Lift and carry up to 50 lbs of dough, ingredients, or equipment.
• Bend, reach, lift, and move safely throughout the bakery and production areas.
• Work efficiently around ovens, mixers, racks, hot surfaces, and other commercial bakery equipment.

• Ability to work early mornings, weekends, and holidays based on bakery production and business needs.
• Stick to uniform and hygiene policies to keep it fresh and professional.
• Work as part of a high-volume bakery and culinary team focused on quality, consistency, and guest experience.