"Lead Baker"

Position Summary

The Culinary Services team at the College of Saint Benedict invites applications for a full-time (0.80 FTE), benefit-eligible position of Lead Baker.

Why Join Us?

The College of Saint Benedict and Saint John's University offer a competitive and comprehensive benefits package for full-time employees, including:

• Health, Dental, and Vision Insurance
• 18 Paid Holidays Annually
• Generous Vacation and Sick Leave
• Life and Long-Term Disability Insurance
• Tuition Remission for Eligible Dependents
• Employer Contributions to a Retirement Plan
• Employee Assistance Program with access to free or discounted counseling, legal guidance, financial coaching, and more

Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

To learn more about our benefits, visit mycsbsju.edu/jobs.

This Lead Baker focuses on supervising daily bakery operations while having the skill set to produce high-quality, from scratch breads such as sourdough, baguettes, and whole-grain loaves. In the absence of the Director of Baking Operations they support and direct staff, ensure smooth workflow, and maintain quality and food safety standards. The Lead Baker works closely with the Director of Baking Operations to create staff schedules, set production numbers and PARs, implement new processes and procedures, and ensure the whole bakery team has the tools, resources, and information to complete their work.

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. For further information regarding our institutions, visit CSBSJU.

Preparation and Baking

• Measure, mix, knead, and ferment bread 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.
• Measure, mix and prepare a variety of desserts, including cookies, bars, fruit breads, crisps, specialty items and more.

Recipe Development and Execution

• Collaborate 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, oven management and cooking times to achieve the desired texture, taste, and appearance in all products.

Additional Duties

• Schedule staff and assign duties to ensure operational efficiency.
• Provide guidance, direction and supervision to bakery staff, including setting performance standards and monitoring performance.
• 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.
• Perform other duties as assigned.

Minimum qualifications:

• High School Diploma or equivalent required
• Formal training in baking or bread making preferred
• Minimum of 2 years of experience as a baker, bread baking preferred, with one or more years' experience in a supervisory role
• Strong knowledge of bread baking techniques, including fermentation, proofing, and oven management
• Experience with various types of bread; gluten free, artisanal and specialty loaves preferred
• Creativity and interest in experimenting with new flavors, ingredients, and bread styles
• Understanding of the metric and imperial systems of measurements
• Ability to safely operate commercial bakery equipment
• Strong attention to detail and a passion for quality
• 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 is preferred. Successful candidates will be required to complete ServSafe Certification within one year of employment
• Ability to work 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