Pastry Chef

Location: Cincinnati, Ohio
Salary: $80,000–$90,000 USD base + 10% annual bonus
Package: Full benefits, 401(k) matching and relocation assistance up to $5,000.

I'm hiring on behalf of a well-established luxury entertainment and hospitality property in Cincinnati, Ohio, seeking an experienced Pastry Chef to oversee pastry and dessert development across its four food and beverage outlets and banquet operations.

This is a hands-on position suited to a creative pastry professional who takes pride in quality, consistency and presentation.

The successful candidate will play an important role in developing dessert menus, maintaining standards and supporting the wider culinary team across the property.

Key Responsibilities

• Oversee pastry and dessert production across four food and beverage outlets and banquet operations.
• Create, develop and introduce new dessert menus and seasonal offerings.
• Maintain consistently high standards of food quality, presentation and execution.
• Work closely with outlet Sous Chefs and culinary teams to ensure consistency across all operations.
• Support menu development, recipe creation and costing.
• Ensure effective production planning, ordering and inventory management.
• Monitor food costs, minimise waste and maintain portion control.
• Maintain high standards of food safety, cleanliness and kitchen organisation.
• Remain actively involved in daily preparation and service, leading through practical involvement and culinary expertise.
• Bring creativity and fresh ideas to the property's overall food and beverage offering.

Candidate Requirements

• Previous experience as a Pastry Chef, Head Pastry Chef or Senior Pastry Chef.
• Background within a hotel, resort, casino, upscale restaurant or hospitality environment preferred.
• Strong technical knowledge of pastry, baking, plated desserts and dessert menu development.
• Experience supporting multiple outlets or high-volume food operations.
• Strong understanding of food costs, ordering and production planning.
• A hands-on approach with the ability to work collaboratively across multiple kitchen teams.
• Passion for food, creativity and maintaining exceptional standards.
• Culinary qualifications are advantageous but not essential.