Baker

Benefits Training & development 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. #J-18808-Ljbffr