Executive Pastry Chef (Sommelier and Chef Jobs: Hotels)

  Monte Carlo Resort & Casino

  Las Vegas, Nevada

The Executive Pastry Chef is responsible for the overall operation of the Bakery in areas of production, quality standards and preparation in accordance with departmental goals for excellence. All duties are to be performed in accordance with departmental and property policies, practices and procedures.

• Direct and oversee all functions of the property Pastry Shop.
• Develop and oversee adherence to the department budget.
• Develop and issue recipes to department chefs and bakers and ensure that directions are followed on all approved recipes.
• Manage and execute HR-related functions over the Pastry Shop team, including but not limited to hiring, terminating, disciplining, and facilitating performance reviews.
• Direct the production of all baked goods in required volume and according to established quality standards
• Develop department policies and procedures that ensure waste is minimized; all food is handled and prepared safely and within compliance of established health and sanitation regulations.
• Ensure that work area and equipment is maintained in a safe, sanitary and operable condition according to health and safety regulations.
• Strategically source raw materials necessary to maintain production of required volume and ensure proper and safe rotation of stored products, both cooked and raw. Inspect new raw materials to ensure they meet established standards of quality.
• Ensure that department supplies and inventories are maintained.
• Establish and maintain effective channels of communication and cooperate with others in matters of mutual concern.
• Follow all food sanitation and safe food practices as described by division leadership and external regulatory bodies, both written and oral instruction.
• Ensure employees meet dress code, appearance standards, safety, cleanliness and customer satisfaction according to established MGM Resorts policies.
• Other job-related duties as requested.

Required: 

• Bachelor’s Degree and/or course certification from an accredited Culinary Institute or equivalent education, training and experience.
• At least 7 years of managerial/supervisory experience in a high-volume/fine dining/banquet production kitchen, preferably in a hotel/casino environment.
• At least 5 years pastry chef experience or combination of experience and professional training.
• Ability to work with sugar, chocolate, marzipan and tallo icings for decorative work.
• Excellent customer service skills.
• Able to lead and mentor a team.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• Able to effectively communicate in English, in both written and oral forms.

Preferred:

• Bilingual.
• Previous experience working in a similar resort setting.

How To Apply