Laminated Pastry Cook - Croissants & Viennoiserie

Wolfgang Puck; Las Vegas (NV); On-site; USD 37,000 - 48,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

401(k) with company match

Employee dining perks

Job summary

Wolfgang Puck Las Vegas is seeking a Pastry Cook with strong lamination expertise to join our baking and pastry team. Focus on laminated doughs like croissants, kouign-amanns, and danishes, while contributing to bread baking and overall pastry production.

This role requires precision, efficiency, and the ability to produce high volumes in a fast-paced kitchen. Afternoon-to-evening shift, with competitive hourly pay, is ideal for candidates who thrive in a high-standard, guest-focused environment.

Qualifications

• 1–2 years in a professional bakery, patisserie, or pastry production kitchen
• Proven ability to produce laminated doughs at scale (croissants, pastries, breads)
• Experience in high-volume production environments preferred
• Strong understanding of fermentation, proofing, and temperature control
• Ability to work efficiently under pressure with strong attention to detail
• Team-oriented with a genuine passion for artisanal baking
• Flexible availability, including afternoons and evenings

Responsibilities

• Execute laminated dough production (croissants, danishes, kouign-amanns, etc.) with consistency and precision
• Operate sheeters and bakery equipment safely and effectively
• Mix, proof, shape, and bake a variety of breads and pastries
• Support pastry production including fillings, glazes, and finishing components
• Follow production schedules to meet daily and weekly volume needs
• Maintain cleanliness, organization, and food safety standards throughout shift
• Collaborate with the Pastry Chef and team to continuously improve product quality and processes

Job description

Wolfgang Puck Las Vegas is seeking a Pastry Cook with strong lamination expertise to join our baking and pastry team. Focus on laminated doughs like croissants, kouign-amanns, and danishes, while contributing to bread baking and overall pastry production.

This role requires precision, efficiency, and the ability to produce high volumes in a fast-paced kitchen. Afternoon-to-evening shift, with competitive hourly pay, is ideal for candidates who thrive in a high-standard, guest-focused environment.