Baker I

Position Summary

The Baker is responsible for producing baked goods — breads, muffins, snacks, and other bakery items — in large batches to support daily meal and snack programs delivered to childcare centers, schools, and other institutional clients. This role requires the ability to work efficiently and consistently in a fast-paced commissary environment while maintaining strict adherence to food safety, portioning, and quality standards appropriate for meals served to children.

Key Responsibilities

• Prepare and bake high volumes of bread, muffins, snacks, and other bakery items daily according to standardized recipes and production schedules
• Accurately measure, mix, and portion ingredients to maintain product consistency and meet nutritional specifications
• Operate and maintain commercial baking equipment, including mixers, ovens, proofers, and portioning equipment
• Monitor baking times and temperatures to ensure food safety and product quality
• Follow all food safety protocols, including proper handling, storage, labeling, and dating of ingredients and finished products
• Maintain a clean and organized bakery workstation in compliance with health and sanitation codes
• Track ingredient inventory and communicate supply needs to the Kitchen Supervisor
• Package baked goods for delivery according to production and delivery schedules
• Collaborate with kitchen staff to coordinate production timing across the broader meal program
• Accommodate dietary restrictions and allergen protocols as directed
• Perform other kitchen duties as assigned to support daily meal production

Qualifications

• Prior experience in high-volume baking, commercial baking, or institutional food service preferred
• Working knowledge of baking techniques, ingredient ratios, and commercial baking equipment
• Understanding of food safety standards (ServSafe certification a plus, or willingness to obtain)
• Ability to read and follow standardized recipes and production schedules precisely
• Ability to work efficiently under time constraints while maintaining quality and consistency
• Ability to stand for extended periods and lift up to 50 lbs
• Comfortable working in a kitchen environment with exposure to heat, ovens, and food production equipment
• Strong attention to detail and commitment to food safety
• Reliable, punctual, and able to work as part of a team in a fast-paced setting
• Bilingual (English/Spanish) a plus

Work Environment

This position works in a commercial commissary kitchen setting with exposure to heat, kitchen equipment, and early morning hours. Physical demands include standing, bending, lifting, and repetitive motion for extended periods.