Pastry Chef

160 Hard Rock Casino Cincinnati LLC; Cincinnati (OH); On-site; USD 55,000 - 80,000; Full time

Benefits offered by this job

Health benefits

Employee benefits program

Job summary

Hard Rock Cincinnati is seeking an experienced Pastry Chef to lead all pastry and bakery production, plan desserts, and ensure top quality and presentation.

You will supervise kitchen staff, manage inventory and food costs, assist menu development, and collaborate with outlets for client needs, events, and dietary restrictions.

Qualifications

• Culinary degree or equivalent pastry training preferred.
• 3-5 years pastry or baking experience with leadership.
• Strong knowledge of baking techniques, dessert prep, and food safety.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent organizational, communication, and leadership skills.
• Flexible schedule including weekends and holidays.
• Advanced knowledge of chocolate work, sugar artistry, cake decorating, and plated desserts.
• Experience managing food and labor costs while maintaining quality.
• Proficiency in recipe development, menu planning, and product innovation.
• Strong inventory, purchasing, and vendor relations.
• Sanitation knowledge and local health regulations.
• Ability to train, coach, and develop culinary team members.
• Experience in high-volume casino/hotel/banquet environments.
• Detail-oriented with focus on consistency and presentation.
• Proficient with kitchen production schedules, forecasting and workload planning.
• Dessert creativity and seasonal offerings.
• Problem-solving and adaptability.
• ServSafe or equivalent certification preferred.
• Experience with large-scale production, catering, and events.
• Basic computer skills: inventory, ordering, recipe management.

Responsibilities

• Plan desserts and procure food supplies and kitchen equipment.
• Lead pastry and bakery production with quality and consistency.
• Mentor and supervise pastry staff; enforce standards.
• Oversee scheduling, ordering, inventory, and food cost controls.
• Assist in menu development and recipe testing.
• Maintain an orderly kitchen and comply with health regulations.
• Support banquet, catering, and large-scale events.

Skills

Pastry leadership

Pastry experience

Baking techniques

Dessert preparation

Food safety standards

Multitasking

Leadership

Communication

Flexible schedule

Chocolate work

Sugar artistry

Cake decorating

Plated dessert presentation

Cost control

Recipe development

Menu planning

Inventory management

Vendor relations

Food sanitation

Staff training

High-volume operations

Attention to detail

Forecasting

Dessert creativity

Problem solving

ServSafe

Large-scale production

Catering

Event execution

Inventory systems

Recipe management systems

Education

Culinary degree or equivalent professional pastry training

Job description

Our team members are the key to our company's success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits

Job Description: Pastry Chef

• The incumbent in this position is responsible for planning desserts, procurement of food supplies and kitchen equipment, production of pastries, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Cincinnati quality standards.
• This role is responsible for enhancing the food product that is presented to guests, making changes to respond to market place and guest needs and recommending changes in food product as a result of market research.
• Responsibility Creates an atmosphere that induces guests to make Hard Rock Cincinnati their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
• Lead all aspects of pastry and bakery production, ensuring quality, consistency and execution.
• Lead by example while fostering a positive, professional, and respectful kitchen culture.
• Oversee daily operations including scheduling, ordering, inventory, food cost controls, and quality assurance.
• Lead all pastry staff including, hiring, training, techniques, recipes, and discipline.
• Ensure all products are prepared consistent with recipes and presented consistently and meet established quality standards.
• Follow the brand standards of recipes for specific items.
• Ensures all food preparation, production and presentation areas to company standards for appearance, equipment and maintenance.
• Performs monthly physical inventory.
• Monitor inventory levels and order ingredients and supplies as needed.
• Assist in menu development, seasonal offerings, and recipe testing.
• Check quality of material and condition of equipment.
• Maintain an orderly kitchen to include walk in cooler, walk in freezer, dry storage, and all equipment.
• Planning, assigning, and directing work for the team based upon the needs of the business.
• Communicate with the culinary team when support is needed to meet the demands of the business.
• Partners with outlet leaders for specific needs of the client or business.
• Support banquet, catering, and large-scale event production.
• Partners with sales when clients have specific needs or dietary restrictions.

Qualifications

• Culinary degree or equivalent professional pastry training preferred.
• Minimum of 3-5 years of pastry or baking experience, including leadership experience.
• Strong knowledge of baking techniques, dessert preparation, and food safety standards.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent organizational, communication, and leadership skills.
• Flexible schedule, including weekends, holidays, and special events as required.
• Advanced knowledge of chocolate work, sugar artistry, cake decorating, and plated dessert presentation.
• Experience managing food and labor costs while maintaining quality standards.
• Proficiency in recipe development, menu planning, and product innovation.
• Strong understanding of inventory management, purchasing, and vendor relations.
• Knowledge sanitation procedures, and local health department regulations.
• Ability to train, coach, and develop culinary team members.
• Experience working in high-volume restaurant, hotel, resort, casino, or banquet environments.
• Strong attention to detail with a commitment to consistency and presentation.
• Ability to lift and carry products, ingredients, and equipment as required.
• Proficiency with kitchen production schedules, forecasting, and workload planning.
• Creative mindset with the ability to develop unique desserts and seasonal offerings.
• Strong problem-solving skills and the ability to adapt to changing business needs.
• ServSafe Certification or equivalent food safety certification preferred.
• Experience with large-scale production, catering, and special event execution preferred.
• Basic computer skills, including inventory, ordering, and recipe management systems.