Culinary In Vegas Jobs in Nevada (NOW HIRING)

About Cabot

Cabot is a global developer and operator of world-class golf destinations with a growing portfolio of six Cabot properties and four Cabot-managed properties. The Cabot portfolio includes Cabot Cape Breton in Nova Scotia, Canada, Cabot Saint Lucia in the Caribbean, Cabot Revelstoke in British Columbia, Canada, Cabot Citrus Farms in the United States, Cabot Highlands in Scotland, and Cabot Bordeaux in France. With extensive expertise in golf and hospitality management, Cabot also oversees the operations of several premier golf courses through its Cabot-managed properties in the U.S., including: Cascata Golf Club and Serket Golf Club in Las Vegas, Nevada; Grand Bear Golf Club in Saucier, Mississippi; and Chariot Run Golf Club in Laconia, Indiana.

Cabot continues to cultivate a legacy of excellence, providing guests and homeowners with exclusive access to bespoke, destination-inspired experiences and a commitment to exceptional service across its luxury residential and boutique resort offerings.

About Cabot-Managed Properties

Since 2022, Cabot has managed the strategy and operations of four exceptional golf courses across the United States, including Cascata and Serket in Las Vegas, Nevada, Grand Bear in Saucier, Mississippi, and Chariot Run in Laconia, Indiana.

Position Overview

The Baker - Las Vegas is a specialized culinary role responsible for executing the club’s daily baking needs across multiple hospitality venues. This position produces high-quality baked goods for the daily golfer amenity stations, daily restaurant bread service, and dessert station enhancements for weddings and special events (excluding custom wedding cakes). The Baker – Las Vegas works closely with the Food and Beverage team, including Cooks and Food Servers, to create excellent and timely food products. This position reports directly to the Sous Chef.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Daily Baking & Amenity Production

• Prepare and present each food item in accordance with standardized recipes.
• Bake and prepare daily premium golf amenity stations, including high-quality pastries, muffins, mini cakes, cookies, and seasonal treats.
• Mix, shape, proof, and bake fresh breads, rolls, and specialty loaves for daily restaurant and banquet service.
• Produce bulk quantities of miniature desserts, tarts, and add-on sweets to support dessert stations for weddings, tournaments, and corporate events.
• Scale recipes accurately to meet the high-volume demands of both daily restaurant service and large banquet events.

Event Support & Production Standards

• Assist the culinary leadership team in prepping and executing large-scale banquet menus for weddings, tournaments, and corporate events.
• Work collaboratively on the banquet plating line, ensuring speed, consistency, temperature control, and a beautiful presentation for every guest.
• Adapt quickly to shifting volumes and banquet timelines to ensure seamless event execution.
• Ensure all prep work and finished baked items meet established quality, taste, and presentation standards.

Station Maintenance & Food Safety Compliance

• Properly store all food and produce, ensuring compliance for all local health codes for storing and maintaining food products.
• Comply with established sanitation standards, including personal hygiene, health standards, and proper food preparation and handling techniques.
• Clean and maintain stations, utensils, ovens, mixers, proofers, and all other kitchen surfaces to maintain a clean work environment.
• Monitor baking inventory and communicate ingredient shortages to the culinary leadership team.

Collaboration & Communication

• Maintain open, positive, and constructive communication with front-of-house staff, banquet servers, and fellow culinary team members.
• Coordinate baking production timelines with the kitchen schedule to ensure all items are delivered fresh and on time for golf course amenities and events.

Requirements

• A high school diploma or equivalent, or current enrollment in a culinary/pastry arts program.
• Basic understanding of baking science, measurements, and recipe scaling.
• Ability to operate commercial baking equipment safely.
• Comfortable in a fast-paced environment managing multiple orders and tight deadlines at once.
• Strong organizational and time-management skills.

Preferred Qualifications

• Previous experience as a Cook, Baker, or relevant back-of-house kitchen experience.
• Experience in a high-volume restaurant, resort, golf club, or banquet facility is highly preferred.
• Active Food Handler card or ServSafe certification.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Physical Demands

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Work Environment

This position will be primarily indoors.

Cabot-Managed Properties provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.