Executive Pastry Chef

Executive Pastry Chef — Savor HospitalityJob Overview

Savor Hospitality is seeking a talented and experienced Executive Pastry Chef to lead our pastry program across our Las Vegas Strip venues: Alexxa's, Beer Park, Chéri Rooftop, Cabo Wabo Cantina and Chayo Mexican Kitchen. The ideal candidate will bring a passion for pastry arts, strong leadership skills, and a proven track record of delivering exceptional desserts and baked goods in high-volume restaurant and banquet environments.

This is a hands-on, working Executive Pastry Chef position that requires active daily participation in pastry production, preparation, plating, and service. The Executive Pastry Chef is expected to lead by example in the kitchen, working alongside the team to meet daily production and service needs. Administrative responsibilities are part of the role, but this is not an office or desk-based position.

This position works closely with the Corporate Chef, venue culinary teams, General Managers, Event Sales and Banquets, and Marketing to create memorable guest experiences. Savor Hospitality is a privately owned company operating leased venues on the Las Vegas Strip.

The Executive Pastry Chef will lead the development and execution of dessert menus, pastry offerings, and banquet selections in collaboration with the Corporate Chef. The ideal candidate will balance creativity and refined presentation with practical production methods, consistent execution, and profitability. Experience supporting private events and banquets is required.

This leader must continuously improve product quality, consistency, and attention to detail while maintaining efficient production and service. They will train, mentor, and develop the pastry team, establishing clear standards and inspiring a commitment to excellence every day.

The ideal candidate will demonstrate sound independent judgment, excellent collaboration skills, and the ability to thrive in a fast-paced, volume-driven environment. They will have experience controlling food and labor costs, and coordinating production across restaurant service and private events. An approachable leadership style, positive outlook, and commitment to a respectful, productive work environment are essential.

Duties

• Actively participate in daily pastry production, preparation, plating, and service while leading and supporting the team on the kitchen floor.
• Oversee all pastry operations, including menu development, production planning, preparation, presentation, and inventory control.
• Develop and execute dessert, bakery, and banquet offerings in collaboration with the Corporate Chef and venue leadership.
• Lead, train, and mentor pastry staff to ensure consistent quality, efficient production, and exceptional execution.
• Establish and maintain standardized recipes, yields, portion sizes, plating specifications, and production procedures.
• Coordinate pastry production and service with restaurant culinary teams and Event Sales and Banquets to meet daily service and event requirements.
• Manage pastry food and labor costs, purchasing, inventory, and waste to achieve budget targets.
• Maintain product quality, proper storage, freshness, and consistency throughout production and service.
• Ensure compliance with food safety, sanitation, allergen-handling, and workplace safety standards.
• Collaborate with management to develop seasonal offerings and innovative desserts that reflect each venue’s identity and guest expectations.
• Maintain pastry equipment and workspaces, coordinating repairs and identifying operational needs.

Skills and Qualifications

• Demonstrated pastry leadership experience in high-volume restaurants, hotels, hospitality groups, or comparable operations.
• Strong technical expertise in plated desserts, baking, breads, cakes, chocolate, confections, and frozen desserts.
• Experience developing and executing pastry menus for refined casual dining, private events, and banquets.
• Proven ability to balance creativity, presentation, consistency, and efficient production at volume.
• Strong leadership and communication skills, with a commitment to training and developing team members.
• Experience with recipe costing, purchasing, inventory control, production forecasting, and food and labor cost management.
• Ability to understand P&Ls and use operational data to support financial performance.
• Excellent organizational skills and the ability to manage competing priorities with a sense of urgency.
• Strong knowledge of food safety, sanitation, and allergen management.
• Experience with Agilysys, Eatec, and Avero is preferred; proficiency in Excel is highly preferred.
• A collaborative, approachable leadership style and a strong commitment to hospitality and teamwork.

If you are a creative pastry professional with a passion for exceptional guest experiences, strong hospitality values, and developing talented teams, we invite you to apply for the Executive Pastry Chef position with Savor Hospitality.

Pay: From $100,000.00 per year

Benefits:

• 401(k)
• Bereavement leave
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Flexible spending account
• Food provided
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Parental leave
• Store discount
• Tuition reimbursement
• Vision insurance

Work Location: In person