Exec Chef Pastry | Mandalay Bay

MGM Resorts International; United States; On-site; USD 120,000 - 160,000; Full time

Benefits offered by this job

Wellness programs

Discounts on stays and dining

Free parking

Healthcare & time-off options

Career development & volunteering

Job summary

MGM Resorts International in Las Vegas is seeking an Executive Pastry Chef to direct and manage all bake shop operations around the clock, ensuring the highest quality baked items for our luxury dining venues.

The ideal candidate will lead pastry teams, influence menu development with senior culinary leadership, and uphold strict food safety and cost controls while delivering premium guest experiences.

Qualifications

• 2+ years of pastry leadership experience required.
• Bachelor’s degree preferred.
• Experience with high-volume or luxury dining preferred.

Responsibilities

• Direct and manage all bake shop operations and staff 24/7.
• Maintain quality and presentation of baked items.
• Collaborate with Executives on menu design and recipes.
• Monitor purchasing, receiving, and cost controls.
• Ensure hygiene and food safety standards per health dept.

Skills

Team leadership

Menu development

Communication

Budgeting

Bilingual English

Education

Bachelor’s degree preferred

Job description

Las Vegas, Nevada

The SHOW comes alive at MGM Resorts International

Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests.

THE JOB:

It is the responsibility of the Executive Pastry Chef is to direct and manage all bake shop operations and employees on a 24-hour basis, assuring the proper preparation of all baked items.

THE DAY-TO-DAY:

• Maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly
• Work closely with Executive Sous Chefs and Sous Chefs to establish and maintain control of the standards for purchasing and receiving items
• Utilize extensive knowledge on menu development and completion to plan, implement menu design and create suitable dishes with standard recipes in conjunction with the Executive Chef and F&B Director
• Communicate with chefs, management, employees and guest efficiently with proper reporting, and meetings
• Maintains budgeted labor costs as well as potential food cost by forecasting volume to maximum profitability by avoiding over/under production.
• Understands and utilize Stratton Warren system properly for purchasing, release orders and cost transfers
• Maintains a hygiene level above that required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis

THE IDEAL CANDIDATE:

• 2+ Years of Prior Relevant Experience Required
• Bachelor’s Degree Preferred
• Previous experience managing employees under a collective bargaining agreement Preferred
• Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant
• Bilingual, English as the primary or secondary language

THE PERKS & BENEFITS:

• Prioritize your wellness, access programs crafted to nurture your mental and physical health.
• Enjoy unbeatable discounts on hotel stays, dining, retail, entertainment, and exclusive partner perks for travel, tech, and beyond!
• Park with ease - whether you're on or off shift, it's free!
• From healthcare to financial support and generous time-off options, we've got you covered.
• Elevate your career with development programs, connect through networking events, and make a difference with community volunteer opportunities.