Cook I - Danish

Wynn Resorts•Las Vegas, NV

7d•Onsite

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 requires technical knowledge of laminated doughs, fermentation, shaping, proofing, baking, and finishing, while maintaining high standards for quality, consistency, presentation, and food safety. The Cook I works with the Bread Bakery team to support daily production and deliver products aligned with 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 consistently produce bakery products meeting 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, with the 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.
Experience operating commercial bakery equipment, including mixers, dough sheeters, proofers, and ovens.

Responsibilities

Prepare and produce Danish pastries, laminated dough products, and related bakery items according to established 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 produce consistent layers, structure, and finished quality.
Scale and measure ingredients accurately and follow recipes and production quantities.
Prepare fillings, toppings, glazes, and other components for Danish and specialty bakery production.
Evaluate finished products for size, color, texture, flavor, and presentation.
Follow production sheets and timelines to complete bakery products on schedule and in required quantities.
Handle, label, date, rotate, and store ingredients and finished products to preserve freshness and minimize waste.
Maintain a clean, organized, and sanitary work area, including equipment, tools, refrigeration, work surfaces, and storage areas.
Operate bakery equipment safely and correctly, including mixers, dough sheeters, proofers, ovens, scales, and other production equipment.
Follow food safety, sanitation, health, and workplace safety standards and 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 control waste while maintaining Wynn quality standards.
Collaborate with bakery leadership, cooks, bakers, pastry professionals, and other culinary team members to support daily operations.
Maintain professional appearance and conduct consistent with Wynn standards.
Perform other job-related duties as assigned.