Cook I - Danish

Wynn Resorts•Las Vegas, NV

About The Position

The Cook I – Danish is responsible for preparing, producing, and finishing high-quality Danish pastries and other bakery items for Wynn Las Vegas. The role applies technical knowledge of laminated doughs, fermentation, shaping, proofing, baking, and finishing while maintaining standards for quality, consistency, presentation, and food safety. The Cook I collaborates with the Bread Bakery team to meet daily production needs and deliver products that reflect Wynn’s culinary and hospitality standards.

Requirements

Previous professional bakery, pastry, or culinary experience is required.
Working knowledge of lamination, fermentation, proofing, shaping, baking, and finishing techniques.
Ability to follow standardized recipes and accurately weigh and measure ingredients.
Knowledge of bakery ingredients and their functions in dough development, fermentation, texture, and finished product quality.
Ability to produce bakery products consistently to established standards for appearance, flavor, texture, portion, and presentation.
Strong attention to detail and ability to maintain consistency in a high-volume production environment.
Ability to organize and prioritize multiple production assignments while meeting deadlines.
Strong communication and teamwork skills, and ability to work effectively in a professional culinary environment.
Reliability, professionalism, and commitment to Wynn Las Vegas standards of excellence.
Ability to work a flexible schedule based on operational needs, including early mornings, weekends, and holidays.
Ability to meet the physical requirements of a professional bakery environment, including extended periods of standing and working around commercial bakery equipment.

Nice To Haves

Experience with Danish pastry and laminated dough production is strongly preferred.
Experience operating commercial bakery equipment, including mixers, dough sheeters, proofers, and ovens, is preferred.

Responsibilities

Prepare Danish pastries, laminated dough products, and related bakery items according to recipes, specifications, and production standards.
Perform all stages of Danish production, including mixing, laminating, sheeting, cutting, shaping, filling, proofing, baking, glazing, garnishing, and finishing.
Monitor dough temperature, fermentation, proofing, and baking to ensure consistent product quality.
Use proper lamination techniques to achieve consistent layers, structure, and finished quality.
Scale and measure ingredients accurately and follow recipes and production quantities.
Prepare fillings, toppings, glazes, and other bakery components.
Evaluate finished products for size, color, texture, flavor, and presentation.
Follow production sheets and timelines to complete products on schedule and in appropriate quantities.
Handle, label, date, rotate, store, and maintain ingredients and finished products to preserve freshness and minimize waste.
Maintain clean, organized, and sanitary work areas, equipment, tools, refrigeration, work surfaces, and storage areas.
Safely and correctly operate bakery equipment, including mixers, dough sheeters, proofers, ovens, and scales.
Follow food safety, sanitation, health, and workplace safety procedures.
Promptly communicate product quality, equipment, ingredient, or production concerns to bakery leadership.
Assist with general bread and bakery production as operational needs require.
Support inventory awareness and responsible product utilization to help control waste while maintaining quality standards.
Collaborate with bakery leadership and culinary team members to support efficient daily operations.
Maintain professional appearance and conduct consistent with Wynn standards.
Perform other job-related duties as assigned.