Overnight Production Baker

The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. The Baker is responsible for the end‑to‑end bakery operation at a Dexterra workforce accommodations facility. This role provides hands‑on production leadership while ensuring consistent quality, food safety compliance, and sufficient supply of baked goods to support daily meal service. The operation will initially support approximately 500 guests per day and is expected to scale rapidly to service 4,000+ guests per day. The Baker plays a critical role in maintaining product consistency and availability as the site grows. Reporting to the Executive Chef or their delegate, the Baker is accountable for baking production, quality control, food safety, and the supervision of night‑shift bakery staff, while continuously identifying opportunities to improve efficiency and execution.

Full responsibility for daily bakery and pastry production, including bread, desserts, and baked goods prepared both par baked and from scratch ingredients.

Supervising night‑shift employees, providing mentorship, guidance, and on‑the‑job training

Preparing and baking goods from scratch in accordance with approved recipes and menus

Creating and following bakery and dessert menus to ensure quality, consistency, and production efficiency

Restocking pastry and bakery shelves to maintain a sufficient, fresh, and visually appealing supply of baked goods

Ensuring baked goods meet client quality standards and contractual requirements

Supporting special dietary needs, including allergen‑aware and modified recipes as required

Identifying areas for operational improvement within the bakery and overall food service operation

Ensuring compliance with all Food Safety Act requirements, FOODSAFE, and HACCP principles

Maintaining cleanliness through regular cleaning, washing, and sanitizing of equipment and work areas

Monitoring product rotation, labelling, and storage to maintain freshness and food safety

Collaborating with culinary leadership to align bakery output with service volumes and guest demand

Culinary education or designation, with specialty in baking

Food Safety certification

Minimum 4 years of professional baking experience in a hotel, institutional, camp, or similar high‑volume environment

Prior supervisory or lead‑hand experience, preferably on night shift

Strong understanding of scratch baking techniques and large‑batch production

Ability to maintain quality and consistency under high‑volume production demands

We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law.

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