BREAD BAKER

JOB SUMMARY:

The Bread Baker at High Watch Recovery Center and Wilson’s by High Watch is responsible for the daily production of high-quality breads and other yeast-based baked goods. Working under the direction of the Executive Pastry Chef, this position follows standardized recipes and production schedules to ensure consistent quality, appearance, flavor, and availability.

The Bread Baker is responsible for all stages of bread production, including ingredient preparation, mixing, fermentation, shaping, proofing, scoring, baking, cooling, and proper storage. This position also supports general bakery operations by maintaining organized work areas, properly rotating ingredients, minimizing waste, and assisting with additional bakery production as needed.

The Bread Baker must be dependable, organized, and capable of working independently while also collaborating effectively with the bakery and culinary teams.

JOB DUTIES:

The following duties are illustrative and not exhaustive. The omission of specific statements or duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.

• Prepare and bake a variety of breads, rolls, buns, focaccia, sourdough, and other yeast-based products according to standardized recipes and production schedules.
• Accurately weigh, measure, and scale ingredients to ensure consistency and quality.
• Mix, knead, ferment, shape, proof, score, and bake doughs using appropriate bread-production techniques.
• Monitor fermentation, proofing times, dough temperatures, oven temperatures, and baking times.
• Evaluate finished products for flavor, texture, appearance, size, and overall quality.
• Follow daily and weekly production schedules to meet the operational needs of High Watch Recovery Center and Wilson’s by High Watch.
• Coordinate with the Executive Pastry Chef and bakery team regarding production priorities, special orders, seasonal offerings, and anticipated volume.
• Assist with testing and refining bread recipes under the direction of the Executive Pastry Chef.
• Maintain accurate production records and communicate ingredients or supply needs in a timely manner.
• Monitor bread ingredients and supplies, including flour, yeast, salt, grains, seeds, and specialty ingredients.
• Follow proper inventory rotation procedures and immediately report low-stock items to the Executive Pastry Chef.
• Properly label, date, store, and rotate ingredients and finished products.
• Minimize waste by following recipes, production quantities, storage standards, and appropriate repurposing procedures.
• Maintain clean, organized, and sanitary workstations throughout each shift.
• Clean and sanitize mixers, proofing equipment, ovens, racks, baking tools, worktables, and other bakery equipment.
• Assist with the organization and cleanliness of the walk-in refrigerator, walk-in freezer, dry storage areas, and bakery production spaces.
• Follow all food safety, sanitation, hygiene, and allergen-control procedures in compliance with organizational policies and applicable health regulations.
• Communicate equipment maintenance or repair needs to the Executive Pastry Chef promptly.
• Safely operate and properly handle mixers, ovens, proofers, sheeters, scales, slicers, and other bakery tools and appliances.
• Assist with pastry, dessert, or general bakery production when operational needs require.
• Provide production support during vacations, sick leave, special events, holidays, or periods of increased demand.
• Participate in bakery team meetings, training sessions, and discussions regarding production improvements and product development.
• Perform other duties as assigned by the Executive Pastry Chef or Director of Culinary Services.

KNOWLEDGE, ABILITIES, AND ATTITUDES REQUIRED

• Previous professional or commercial bread-baking experience is strongly preferred.
• Working knowledge of yeast doughs, sourdough starters, fermentation, proofing, shaping, scoring, and baking techniques.
• Experience producing breads in moderate to high volumes is preferred.
• Ability to follow standardized recipes and accurately scale ingredients.
• Basic math skills for recipe scaling, measurement, yield calculations, and production planning.
• Strong attention to detail and commitment to consistent product quality.
• Ability to organize and prioritize daily production responsibilities.
• Ability to work independently with limited supervision while also functioning effectively as part of a team.
• Strong communication, time-management, and problem-solving skills.
• Ability to work efficiently in a fast-paced production environment.
• Dependable attendance and punctuality, particularly for early-morning production shifts.
• Willingness to assist with other bakery responsibilities when operationally necessary.
• Flexible availability, including early mornings, weekends, holidays, and occasional nights as required.

MINIMUM QUALIFICATIONS

Physical Demands:

The physical demands and work environment require the ability to walk, bend, stand, climb stairs, speak English, hear, use a telephone, drive, and operate standard office equipment. Must be able to lift and carry up to 50 pounds. Reasonable accommodation may be made for individuals with disabilities.