Baker- GCU Bake Shop

Baker

Grand Canyon University is seeking a Baker for our state of the art restaurants. The Baker I is responsible for the daily production of artisan breads, laminated pastries, breakfast pastries, cookies, desserts, and specialty baked goods produced by the Grand Canyon University Bake Shop. This position supports the instructional mission of the Culinary Arts Program by producing high-quality baked products while mentoring culinary students in a commercial production environment.

The Baker serves as both a production professional and educator, demonstrating industry best practices in bread production, food safety, organization, equipment operation, and commercial bakery workflow. Production supports multiple campus outlets including GCBC coffee locations, Canyon Catering & Events, Herd Stop, campus retail operations, university events, and future wholesale partnerships.

Essential Responsibilities

Daily Bread Production

• Produce artisan breads according to standardized GCU Bakery Production Manual formulas.
• Execute three-day bread production schedules including preferments, mixing, fermentation, shaping, overnight retarding, and morning baking.
• Produce French Bread, Deli Rye, Multigrain, Ciabatta, Focaccia, Brioche, Rolls, Baguettes, and seasonal specialty breads.
• Maintain strict adherence to dough temperatures, fermentation timelines, proofing standards, scoring techniques, and baking specifications.
• Monitor fermentation and make production adjustments based upon ambient conditions.

Pastry & Breakfast Production

Produce a variety of baked goods including:

• Croissants
• Chocolate Croissants
• Danish
• Cinnamon Rolls
• Muffins
• Scones
• Cookies
• Brownies
• Quick Breads
• Coffee Cakes
• Seasonal Specialty Pastries

Maintain consistent lamination standards and proper handling of enriched doughs.

Production Planning

• Prepare daily production schedules.
• Forecast production quantities based upon historical sales.
• Maintain inventory of frozen doughs and par-baked products.
• Coordinate production with catering orders and retail demand.
• Assist in recipe scaling and production planning.
• Minimize waste while maintaining adequate inventory.

Student Instruction

Work alongside Culinary Arts students by demonstrating professional baking techniques including:

• Scaling ingredients
• Dough mixing
• Dough development
• Fermentation management
• Hand shaping
• Scoring
• Oven loading
• Steam application
• Cooling procedures
• Packaging
• Product evaluation

Provide coaching while maintaining commercial production standards.

Quality Assurance

Ensure every product meets established GCU quality standards regarding:

• Appearance
• Volume
• Crust color
• Crumb structure
• Flavor
• Texture
• Finished weight
• Packaging presentation

Evaluate products daily and document quality concerns.

Food Safety

Maintain compliance with:

• Maricopa County Health Department regulations
• HACCP principles
• NSF sanitation standards
• Arizona Food Code
• University food safety policies

Maintain a clean, organized, inspection-ready bakery at all times.

Equipment Operation

Safely operate and maintain commercial bakery equipment including:

• Spiral mixers
• Planetary mixers
• Dough sheeter
• Bread divider and rounder
• Avantco proof box
• Rational Combi Oven
• Commercial deck ovens
• Reach-in refrigerators
• Walk-in cooler
• Walk-in freezer
• Dough racks
• Bakery scales
• Bread slicers
• Packaging equipment

Report maintenance concerns promptly.

Packaging & Distribution

Prepare products for daily delivery to:

• GCBC Coffee Shops
• Herd Stop
• Campus Retail Operations
• University Catering Events
• Future Wholesale Customers

Ensure products are packaged, labeled, and staged for delivery according to established production timelines.

Administrative Responsibilities

• Assist with inventory management.
• Receive bakery deliveries.
• Rotate inventory using FIFO principles.
• Maintain production records.
• Complete temperature logs.
• Assist with ordering ingredients.
• Participate in recipe development.
• Assist with cost analysis.
• Support special events and campus functions.

Required Qualifications

• Associate degree in Baking & Pastry Arts, Culinary Arts, or related discipline; equivalent professional experience considered.
• Minimum three years of professional artisan bread production experience.
• Experience operating commercial bakery equipment.
• Thorough…