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Weekend Pastry Chef Jobs in Nevada (NOW HIRING)

Mott 32 Vegas Management

Pastry Chef

Las Vegas, NV · On-site

Pastry ChefReports To: Head Chef/Executive Sous ChefResponsible for: Pastry and Dessert Section Operations Employee Specification: The Pastry Chef is responsible for the creative direction and daily ...

Mott 32

Pastry Chef

Las Vegas, NV · On-site

Pastry ChefReports To: Head Chef/Executive Sous ChefResponsible for: Pastry and Dessert Section Operations Employee Specification: The Pastry Chef is responsible for the creative direction and daily ...

SUSHISAMBA

Pastry Chef

Las Vegas, NV · On-site

The Role The Pastry Cook reports to the Head Pastry Chef. The primary responsibilities of the Pastry Cook includes preparing, cooking, garnishing & presentation of desserts. The position also ...

Wynn Resorts

Assistant Chef - Pastry

Las Vegas, NV · On-site

The Assistant Pastry Chef is responsible for supporting the Executive Chef in all aspects of cost control. * Completing inventories and food requisitions. * Managing and training kitchen staff.

Wynn Resorts

Assistant Chef - Pastry

Las Vegas, NV · On-site

As Assistant Pastry Chef your role will include: * The Assistant Pastry Chef is responsible for supporting the Executive Chef in all aspects of cost control. * Completing inventories and food ...

SUSHISAMBA Las Vegas

Pastry Chef

Las Vegas, NV · On-site

The Role The Pastry Cook reports to the Head Pastry Chef. The primary responsibilities of the Pastry Cook includes preparing, cooking, garnishing & presentation of desserts. The position also ...

Komodo Las Vegas

PASTRY SOUS CHEF

Las Vegas, NV

The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen ... Due to the nature of our business, this position requires us to work weekends and holidays. The day ...

Groot Hospitality

PASTRY SOUS CHEF

Las Vegas, NV · On-site

Due to the nature of our business, this position requires us to work weekends and holidays. The day ... Pastry Chef with the development and research new recipes special events. • Inspect all bakery ...

Papi Steak Las Vegas

PASTRY COOK

Las Vegas, NV · On-site

$16.75 - $20.25/hr

... Pastry Chef and the restaurant. They are responsible in keeping quality by rotating products and ... Due to the nature of our business, this position requires employees to work weekends and holidays.

Groot Hospitality

PASTRY COOK

Las Vegas, NV · On-site

$16.75 - $20.25/hr

... Pastry Chef and the restaurant. They are responsible in keeping quality by rotating products and ... Due to the nature of our business, this position requires employees to work weekends and holidays.

Kyu NY

Pastry Cook PT

Las Vegas, NV · On-site

$16.75 - $20.25/hr

As a Pastry Cook, you will work closely with the Pastry Chef to complete pastry production and ... Flexibility in working hours, including weekends and evenings when required. Benefits include:

Komodo Las Vegas

PASTRY PREP

Las Vegas, NV

$16.75 - $20.25/hr

This role supports the Executive Pastry Chef and team by preparing ingredients, executing basic ... Weekend and holiday availability is required due to the nature of our business. Key ...

Groot Hospitality

PASTRY PREP

Las Vegas, NV · On-site

$16.75 - $20.25/hr

This role supports the Executive Pastry Chef and team by preparing ingredients, executing basic ... Weekend and holiday availability is required due to the nature of our business. Key ...

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Weekend Pastry Chef information

See Nevada salary details

$12

$25

$41

How much do weekend pastry chef jobs pay per hour?

As of Aug 11, 2026, the average hourly pay for weekend pastry chef in Nevada is $25.48, according to ZipRecruiter salary data. Most workers in this role earn between $18.61 and $31.83 per hour, depending on experience, location, and employer.

Where do weekend pastry chefs make the most money?

Weekend pastry chefs tend to earn higher wages in regions with a higher cost of living and a strong hospitality industry, such as major metropolitan areas or affluent communities. Salaries can also vary based on experience, skill level, and the type of establishment, with upscale bakeries and hotels typically offering higher pay for weekend work.

How many hours does a weekend pastry chef work a day?

A weekend pastry chef typically works 4 to 8 hours per day, often during weekend mornings or afternoons to prepare baked goods for the upcoming week. The exact hours depend on the bakery's schedule and workload, and some roles may require early morning shifts or extended hours during busy periods.

What is a weekend pastry chef?

Weekend Pastry Chefs are culinary professionals who specialize in preparing and baking pastries, desserts, and baked goods, typically working during weekends. They may work in bakeries, hotels, restaurants, or catering services, handling tasks such as mixing dough, decorating cakes, and ensuring the quality and presentation of each pastry. Their schedules are often designed to meet higher customer demand during weekends, and they must balance efficiency with creativity to deliver a wide variety of sweet treats. Weekend Pastry Chefs also follow strict food safety standards and may be involved in menu planning and inventory management.

What are the key skills and qualifications needed to thrive as a weekend pastry chef, and why are they important?

To thrive as a Weekend Pastry Chef, you need strong pastry and baking skills, attention to detail, and typically a culinary degree or relevant experience in a commercial kitchen. Familiarity with bakery equipment, food safety certifications, and recipe management systems is often required. Creativity, time management, and teamwork are vital soft skills that help you excel in a busy kitchen environment. These abilities ensure the consistent production of high-quality pastries, efficient workflow, and excellent customer satisfaction during peak weekend hours.

Are weekend pastry chefs in demand?

Weekend pastry chefs are in demand in many hospitality and catering establishments, especially during busy seasons and weekends when demand for baked goods and desserts increases. Employers often seek skilled pastry chefs with experience in baking techniques, presentation, and time management to meet customer needs during peak times.

What are some common challenges faced by weekend pastry chefs, and how can they be addressed?

Weekend pastry chefs often encounter fast-paced environments with condensed schedules, as a large volume of pastries must be prepared in a short timeframe for weekend service. Balancing quality and efficiency is crucial, so strong organizational skills and preparation are key. Collaborating closely with the kitchen team and maintaining clear communication helps ensure that production runs smoothly and any issues are addressed promptly. Adapting to fluctuating customer demand and being prepared for last-minute changes are also important aspects of the role.
What are the most commonly searched types of Pastry Chef jobs in Nevada? The most popular types of Pastry Chef jobs in Nevada are:
Weekend Pastry Chef jobs near you

Pastry Chef

Mott 32 Vegas Management

Las Vegas, NV • On-site

Full-time

Re-posted 19 days ago

Job description

Job Title: Pastry ChefReports To: Head Chef/Executive Sous ChefResponsible for: Pastry and Dessert Section Operations 
Employee Specification:
The Pastry Chef is responsible for the creative direction and daily operation of the pastry and dessert section, producing a diverse range of high-quality desserts, plated sweets, baked goods, and pastry components that complement the restaurant's culinary identity. This role requires exceptional technical skill in both classical and contemporary pastry techniques, a strong creative sensibility, and the ability to lead a small team with precision and consistency.
Key Responsibilities:
Culinary Excellence & Pastry Operations
  • Dessert Production: Produce all plated desserts, petit fours, tasting menu sweets, and a la carte dessert items to the highest standard of quality and consistency.
  • Baking & Pastry Craft: Execute a full range of pastry disciplines including dough work, chocolate tempering, sugar work, ice cream and sorbet production, and mousse preparation.
  • Menu Development: Develop and refresh the dessert menu seasonally in consultation with the Head Chef, incorporating creative ideas that reflect the restaurant's concept and local produce.
  • Quality Control: Taste and assess all pastry output, ensuring flavour balance, texture, temperature, and presentation are consistent and exemplary.
  • Special Items: Produce bespoke pastry items for special events, tasting menus, and celebratory occasions as required.
  • Compliance & Safety: Maintain strict compliance with food safety regulations, allergen management, and hygiene standards within the pastry section at all times.
Team Leadership & Development
  • Section Management: Lead and supervise pastry section staff, ensuring efficient production, high standards, and a positive team environment.
  • Training: Train and develop pastry assistants and junior staff on key techniques, recipes, and presentation standards.
  • Collaboration: Work closely with the Head Chef and kitchen brigade to ensure seamless integration of the pastry section with overall kitchen service.
Administrative & Operational Management
  • Mise en Place & Planning: Lead all daily and service-specific pastry mise en place, ensuring the section is fully prepared and organised ahead of each service.
  • Inventory & Procurement: Manage pastry-specific stock including dairy, sugar, chocolate, and specialist ingredients, maintaining par levels and minimising waste.
  • Cost Awareness: Assist in monitoring pastry food costs and contribute to waste reduction initiatives without compromising the quality of output.
Equipment Maintenance: Ensure all pastry equipment including ovens, mixers, tempering machines, and blast chillers is maintained, cleaned, and in safe working order.
Requirements:
  • Experience: Minimum 3–5 years of professional pastry experience in a fine dining, hotel, or high-end restaurant environment.
  • Technical Skills: Advanced proficiency across the full range of pastry disciplines including chocolate work, sugar, viennoiserie, plated desserts, and frozen items. Strong aesthetic sensibility for plating and presentation.
  • Education: Formal pastry training from an accredited culinary or patisserie school preferred.
  • Language Skills: English and Cantonese proficiency preferred to facilitate communication with the kitchen team and management.
  • Attributes: Highly creative, meticulous, organised, passionate about pastry craft, and capable of maintaining high output quality under the pressures of service.

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