Job Description
Job Description
Job Description
Benefits:
Job Summary The Baker is responsible for preparing a variety of baked goods from scratch, including breads, rolls, doughs, and other bakery products in accordance with company recipes, quality standards, and production schedules. This position plays a key role in ensuring that bakery items are made consistently, efficiently, and with care in a commissary setting that supplies multiple café locations and events.
Key Responsibilities Production
- Prepare and bake a range of artisanal bread and other baked goods such as sourdough loaves, baguettes, sandwich breads, buns, and rolls.
- Mix, shape, proof, and bake products according to standardized recipes and daily production plans.
- Scale ingredients using precise measurements and follow fermentation timelines.
- Ensure consistency in quality, size, and appearance of all baked goods.
Workstation & Equipment
- Maintain a clean and organized workstation at all times.
- Operate and maintain commercial baking equipment, including mixers, proofers, ovens, and dough dividers.
- Clean and sanitize tools, equipment, and bakery surfaces according to health and safety standards.
Inventory & Communication
- Monitor ingredient levels and communicate shortages or maintenance needs to the Head Baker or Kitchen Manager.
- Label, date, and store ingredients and finished goods appropriately.
- Assist in tracking and minimizing food waste.
Team & Operations
- Coordinate with other members of the commissary team to ensure smooth production flow and timely fulfillment of orders.
- Assist with packing and organizing baked goods for delivery to café locations.
- Adhere to all food safety, hygiene, and sanitation practices.
- Support a positive, respectful, and collaborative work environment.
- Attend scheduled staff meetings and contribute ideas for improvement.
- Perform other related duties as assigned by management.
Qualifications - 1–2 years of professional bakery experience preferred; experience in a high-volume or commissary environment is a plus.
- Familiarity with artisan bread techniques, preferments (e.g., levain), and fermentation principles.
- Strong attention to detail and consistency.
- Ability to work independently and as part of a team in a fast-paced environment.
- Willingness to work early mornings, weekends, and holidays as needed.
- Ability to lift up to 50 pounds and stand for extended periods of time.
Tools & Equipment Used
- Commercial mixers and ovens
- Dough dividers and sheeters
- Proofers and fermentation cabinets
- Digital scales and thermometers
- Industrial dishwashers and sanitation equipment
- Blades, scrapers, and shaping tools
Working Conditions and Expectations:
- Work schedule requires weekends, holidays, and late evenings.
- Shifts will range from 9 – 12 hours.
- Work schedule may require weekends and holidays, early mornings and late evenings.
- Be physically able to lift, reach, bend and stoop.
- Repetitive motion such as shaping, kneading, scoring for long periods of time with minimal breaks.
- Familiarity with using kitchen equipment such as mixers, proofers, ovens, etc.
- Ability to work quickly, efficiently, and accurately in a high-volume, fast-paced environment.
- Strong attention to detail and organizational skills.
- Follow safety and sanitation rules and laws at all times.
- Create, maintain a positive, safe and productive working environment.
Job Tags
Shift work, Weekend work, Afternoon shift, Early shift