Executive Pastry Chef: Lead & Create Scratch Desserts

Mystic Lake Casino Hotel

Prior Lake (MN)

On-site

USD 70,000 - 110,000

Full time

14 days+

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Benefits offered by this job

Weekly pay

Health benefits

401(k) starting day one

Tuition reimbursement

Free uniforms

Free uniform cleaning

Discounts on childcare

Fuel discounts

Bus passes

Fitness membership

Onsite medical clinics and pharmacy

Job summary

Mystic Lake Casino Hotel is seeking an Executive Pastry Chef to lead pastry and bakery operations, crafting desserts, breads, pastries, and specialty items to elevate the guest experience. You will mentor a pastry team, uphold quality, and manage costs while emphasizing scratch-made production.

This role reports to the culinary leadership as part of the Food & Beverage Team, with weekly pay, health benefits, and a 401(k) starting day one.

Qualifications

Five years' kitchen management experience, including work with multiple-unit operations.
Three years' experience as an Executive or Assistant Pastry Chef.
Two years of formal culinary education.
Ability to communicate basic information and ideas in spoken English so others will understand.
Beginning experience with word-processing, spreadsheets, presentation, and electronic mail software.
Must pass baker test.
Must complete formal tasting audition in the presence of senior staff.
Basic knowledge of sanitation practices, quality control, and recipe interpretation.
Valid Class D driver’s license may be required with a good driving record.
Certified Food Service Manager Certificate or ability to obtain within one year of employment.

Responsibilities

Interviews, hires, trains, develops, motivates, directs and schedules staff, which includes completing performance appraisals.
Maintains inventory control and proper product rotation.
Ensures high product quality made from scratch products and manages complex cooking projects.
Assists with menu-planning process, including the completion of related paperwork, i.e., meal guides, food purchase orders, menu specifications, etc.
Meets with the Executive Chef to regularly review food and labor costs. Makes recommendations.
Reviews all sanitation and production charts.
Assists Executive Sous Chef with food-related issues in all food outlets.
Creates showpieces for display purposes.
Driving is not an essential function of this job; if required, adhere to driving standards.