Executive Pastry Chef - Luxury Show Kitchen Leader

MGM Resorts International; Las Vegas (NV); Hybrid; USD 120,000 - 160,000; Full time

Benefits offered by this job

Wellness programs

Hotel discounts

Free parking

Healthcare & time off

Development programs

Volunteer opportunities

Job summary

MGM Resorts International is seeking an Executive Pastry Chef at Mandalay Bay in Las Vegas. This role directs all bake shop operations around the clock, ensuring premier quality and presentation of baked goods while aligning with F&B leadership on menus, recipes, and cost control.

The ideal candidate brings pastry leadership experience in high-volume or luxury settings, a collaborative mindset with culinary teams, and a strong commitment to food safety and guest experience.

Qualifications

• 2+ years of pastry leadership experience.
• Bachelor’s Degree preferred.
• Experience managing employees under a collective bargaining agreement preferred.
• Experience in high-volume or luxury/fine-dining environments.
• Bilingual (English primary/secondary language).

Responsibilities

• Direct and manage all bake shop operations 24/7.
• Maintain quality and presentation of baked items; drive guest relations orders.
• Collaborate with Executive Sous Chefs and Sous Chefs on purchasing standards.
• Plan and implement menu design with standard recipes.
• Ensure proper reporting and communications with chefs and management.
• Maintain labor and food cost budgets; forecast volume.
• Maintain hygiene standards per Health Department and daily safety practices.

Skills

Bilingual English

Executive leadership

Menu development

Education

Bachelor’s Degree

Job description

MGM Resorts International is seeking an Executive Pastry Chef at Mandalay Bay in Las Vegas. This role directs all bake shop operations around the clock, ensuring premier quality and presentation of baked goods while aligning with F&B leadership on menus, recipes, and cost control.

The ideal candidate brings pastry leadership experience in high-volume or luxury settings, a collaborative mindset with culinary teams, and a strong commitment to food safety and guest experience.