Executive Pastry Chef: Lead Scratch Desserts & Pastry Program

Mystic Lake Casino Hotel; Prior Lake (MN); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Weekly pay

Benefits package including health and

401(k) retirement plan

Paid time off

Discounts on childcare, fuel, bus, and

Free uniforms and free uniform dry‑cle

Tuition reimbursement

Job summary

Mystic Lake Casino Hotel seeks an Executive Pastry Chef to lead all pastry and bakery operations, crafting desserts, breads, and specialty items from scratch. You will set quality standards, mentor a team, and drive growth with strong operational expertise.

Responsibilities include menu planning support, cost control, sanitation oversight, and development of showpieces. Requires 5 years kitchen management, 3 years pastry leadership, and 2 years culinary education.

Qualifications

• Five years' kitchen management experience including multi-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.
• Pass baker test and formal tasting audition.

Responsibilities

• Direct pastry and bakery operations and manage staff performance.
• Control food and labor costs while maintaining quality from scratch.
• Assist with menu planning and related paperwork.
• Review sanitation and production charts regularly.
• Create showpieces for display and lead pastry projects.

Skills

Leadership

Team management

English communication

Cost control

Mentorship

Education

Two years formal culinary education

Job description

Mystic Lake Casino Hotel seeks an Executive Pastry Chef to lead all pastry and bakery operations, crafting desserts, breads, and specialty items from scratch. You will set quality standards, mentor a team, and drive growth with strong operational expertise.

Responsibilities include menu planning support, cost control, sanitation oversight, and development of showpieces. Requires 5 years kitchen management, 3 years pastry leadership, and 2 years culinary education.