Lead Bread Baker

Position Summary

The Culinary Services department at the College of Saint Benedict invites applications for a full-time (0.85 FTE), benefit eligible position of Lead Bread Baker.

The Lead Bread Baker is responsible for producing a wide variety of breads, including sourdough, baguettes, whole-grain loaves, and other items. The position works closely with the Head Baker and bakery team to ensure all products consistently meet the highest standards of quality, flavor, and consistency.

Key responsibilities include assisting in the development, execution, and refinement of bread recipes; maintaining clean, organized, and efficient workspaces; and upholding all food safety and sanitation standards. The Lead Bread Baker also performs other tasks as needed to ensure customer satisfaction and supporting a well-stocked and smoothly operating bakery.

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John's University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

CSB and SJU offer competitive salaries and a comprehensive benefits program (click the benefits tab above the position summary section to view more information). For further information regarding our institutions, visit CSBSJU.

Responsibilities

PRIMARY DUTIES AND RESPONSIBILITIES:

Preparation and Baking

• Measure, mix, knead, and ferment dough according to established recipes and procedures.
• Prepare and bake a wide range of bread products, including but not limited to sourdough, baguettes, ciabatta, and multigrain loaves.
• Ensure proper oven management, including loading and unloading ovens, monitoring baking times and temperatures, and achieving the desired texture and color for each bread product.
• Measure, mix and prepare a variety of desserts, including cookies, bars, fruit breads, crisps, specialty items and more.

Recipe Development and Execution

• Collaborate with the Head Baker to develop and enhance new recipes and techniques to expand bread and dessert offerings.
• Ensure consistent product quality by monitoring ingredient ratios, dough consistency, and the texture and flavor of the final product.
• Properly display, serve, and store all baked goods to maintain freshness and appeal.
• Monitor baking processes to achieve the desired texture, taste, and appearance in all products.

Additional Duties

• Assist in managing inventory, including monitoring supplies of flour, yeast, and other ingredients, and coordinating with the bakery team to reorder as needed.
• Follow all health and safety guidelines, maintaining a clean and safe work environment. Ensure workstations, tools, and equipment are clean, and perform necessary maintenance when required.
• Occasionally address customer inquiries regarding bread products, such as ingredient details and preparation techniques.
• Support timely preparation and delivery of items for residential, retail, and catering operations.
• Collaborate with bakers and kitchen staff to ensure smooth and efficient workflows.
• Maintain accurate production records.
• Participate in in-service training sessions and meetings as required

Qualifications

MINIMUM QUALIFICATIONS:

• High school diploma or equivalent
• Minimum of two years' proven experience as a baker focused on bread making
• Experience with various types of bread; gluten free, artisanal and specialty loaves preferred
• Formal training in baking or bread making preferred
• Strong knowledge of bread baking techniques, including fermentation, proofing, and oven management
• Creativity and interest in experimenting with new flavors, ingredients, and bread styles
• Proficient in both metric and imperial systems of measurement
• Ability to safely and effectively operate commercial bakery equipment
• Strong attention to detail and commitment to producing high-quality products
• Excellent communication skills and the ability to work well within a team
• Demonstrated ability to maintain neatness, cleanliness, and attention to food presentation and appearance.
• ServSafe Certification preferred; must obtain within one year of employment if not already certified
• Ability to work a flexible schedule, including early mornings, weekends, and holidays as needed.

PHYSICAL REQUIREMENTS:

• Ability to withstand temperature fluctuations
• Ability to perform physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, stooping and handling of materials
• Ability to lift and move 50 lbs. on occasion
• Frequent standing and walking.

TRAVEL REQUIREMENTS:

• N/A

To Apply

Applications are accepted online by clicking on "Apply." Candidates are asked to complete the application form and submit a letter of application and resume.

If you require an accommodation to participate in The College of Saint Benedict hiring process, please contact Human Resources at ... ....

It is the policy of CSB to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. CSB also utilizes E-Verify as part of its onboarding process to confirm work authorization.

The College of Saint Benedict is an Affirmative Action/Equal Opportunity Employer.