BREAD BAKER

A bread baker prepares, scales, mixes, ferments, shapes, and bakes various types of artisan and commercial breads and rolls according to standardized recipes and food safety regulations

• Dough Preparation: Measure, mix, knead, fold, and ferment dough by hand or using commercial mixers and proofers.
• Shaping & Baking: Divide, shape, score, and bake breads in commercial ovens while monitoring temperatures, steam levels, and bake times.
• Quality Control: Inspect raw ingredients and finished loaves to ensure proper texture, crust, flavor, and adherence to baker's percentages or recipes.
• Starter & Inventory Management: Maintain sourdough starters, track flour and ingredient usage, coordinate stock needs, and minimize waste.
• Sanitation & Safety: Follow strict food safety and hygiene guidelines, clean equipment (mixers, proofers, scales, tables), and maintain a safe workspace.
• Team Coordination: Work with prep, packaging, or sales staff to meet daily production schedules and fulfill customer orders.

Qualifications/Requirements:

• Education: High school diploma or equivalent; formal training from a culinary or technical school is often preferred. • Experience: Prior experience in commercial bread production, a central kitchen, or a retail bakery (typically 6 months to 2+ years depending on the role).