Baker, Manufacturing ​/ Production

• Training & development

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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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

• 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.