Job Description

Pastry Chef - Deputy to Executive Pastry Chef

Reputable high-end casino hotel, Las Vegas, NV

Full time • On site • Relocation available

The opportunity


A flagship, state-of-the-art central pastry kitchen supporting multiple fine-dining outlets, lounges, and large-format banquets is seeking a Pastry Chef to serve as the number two to the Executive Pastry Chef. The operation has been up and running for three years and is known within the pastry community for exacting standards, modern technique, and consistent execution at scale.

You will be the Executive Pastry Chef's right hand, helping lead a core team of five chefs while owning day-to-day production, quality control, and R&D for modern pastry, with a particular focus on laminated doughs and viennoiserie.

What you will do


• Lead daily production for plated desserts, entremets, petit fours, showpieces, and large-scale banquet items with a focus on modern pastry.


• Own the laminated program end-to-end, including formula development, dough mixing, sheeting, lamination, proofing, and bake schedules.


• Translate Chef's vision into clear prep lists, standards, and SOPs that deliver precision across multiple outlets and high volumes.


• Train, coach, and schedule a team of five, fostering a disciplined, clean, and efficient kitchen.


• Partner on menu development, tastings, and seasonal R&D; document recipes with gram weights and process controls.


• Maintain top-tier food safety, allergen, and sanitation practices; manage inventories, ordering, and waste targets.


• Step in for the Executive Pastry Chef as needed to ensure flawless service and consistent brand standards.

What you bring


• Proven tenure and progression in high-end pastry environments. Luxury hotel, resort, or acclaimed freestanding pastry experience is strongly preferred.


• Mastery of laminated doughs and viennoiserie at a professional scale. Croissant, puff, kouign-amann, danish, and related techniques required.


• Advanced modern pastry skills. Entremets, glazes, molds, tempered chocolate, sugar work, and finishing.


• Experience balancing high volume with fine-dining precision.


• A meticulous, "very particular" approach to standards, cleanliness, and consistency.


• Strong people leadership with a calm, organized presence on the deck.


• Authorized to work in the United States.

Compensation and benefits


• Salary range $120,000 to $125,000 dollars, commensurate with experience.


• Bonus eligible.


• Comprehensive benefits package.


• Relocation assistance available.

Job Tags

Full time, Seasonal work, Relocation, Relocation package

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