Head Baker and Lamination Chef Viennoiserie-Dominique Ansel Bakery (Caesars Palace LV) | Caesers

Kitchen Chef
Las Vegas, New Mexico, United States
May 8, 2024
Full Time

Job Description

JOB SUMMARY:

The Lead Pastry Chef is responsible for supervising and guiding all bake shop employees and assisting in the completion of all orders. The Lead Pastry Chef is accountable for the entire Bake shop.

 Located at Caesar Palace

  • The shop is located at the main Casino floor and averages 1000 transactions per day.
  • Annual revenue target is $7.5 Mio.  
  • A second location will open later this year at a different location within the Caesar’s framework in the city.
  • The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace 
  • Current staffing of the laminated consists of 1 lamination chefs and 7 bakers.

ESSENTIAL JOB FUNCTIONS:  

  • Ensures that all product preparation is done in accordance with set procedures and meets quality standards.
  • Assists the Executive Chef to ensure the bake shop meets hotel and state health standards for food preparation at all times.
  • Reviews all orders submitted to the bake shop and informs the staff of requested products and time frames.  Corrects improperly prepared items.
  • Prepares special show pieces made of sugar, chocolate, etc. produced in the bake shop for presentation purposes.
  • Completes inventory and recommends products to be ordered.
  • Provides the Executive Chef with the information needed to adequately stock bake shop with supplies.
  • Provides Executive Chef with proper labor coverage needs based on business volume by providing weekly hourly employee schedules.
  • Reviews and approves the daily payroll in the Executive Pastry Chef’s absence.
  • Spot checks preparation procedures for quality and accuracy.
  • Prepares special orders for VIP customers in the absence of the Executive Pastry Chef.

 

 

QUALIFICATIONS:  

  • Work requires a minimum of 6 years baking experience (must include exposure to all facets of the field, i.e., breads, candy, chocolates, pastry and cakes).              
  • Work requires a minimum of 4 years supervisory experience.
  • Work requires ability to work from a standing position for extended periods of time.
  • Work requires a neat appearance with good personal hygiene.
  • Work requires effective communication in English, both verbal and written form in a professional manner.

 

 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:  

Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner.

 

DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES):

Bakers

Baker Helpers

Assistant Pastry Chef

 

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Location

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