BAKER JOB DESCRIPTION

A Baker in grocery retail produces fresh-baked goods - breads, cakes, and specialty desserts - for sale directly to shoppers. This is a production-forward role operating within a regulated food safety environment, where HACCP compliance and health code adherence govern every stage of preparation. Shifts run across early mornings, evenings, and weekends, and the volume demands both physical stamina and technical consistency. Product quality is visible at the point of sale.

As the Baker, you drive fresh product availability and quality standards across the bakery department, ensuring every item meets company specifications before reaching the sales floor. The position operates within the broader grocery store hierarchy, supporting department leads while occasionally directing the work of food service workers and bakery apprentices.

Career Impact: Experience in high-volume grocery bakery production - with verifiable HACCP compliance and large-scale equipment operation - builds a technical foundation recognized across retail food service and institutional foodservice employers.

Business Impact: Shoppers make daily purchasing decisions based on what is stocked, fresh, and well-presented in the bakery case; your production output and department readiness directly shape those choices.

Growth Opportunity: Consistent performance in a grocery bakery role opens a path toward Lead Baker or Bakery Department Manager, with expanded responsibility over ordering, inventory, and staff training.

• Prepare and bake large-batch production items including breads, rolls, muffins, cakes, pies, and specialty desserts to meet daily volume targets.
• Operate commercial baking equipment including convection and steamer ovens, large-capacity mixers, and label and scale machines.
• Monitor and document food temperatures, pull dates, and storage conditions to maintain HACCP compliance throughout each shift.
• Execute cake decorating and special-order finishing work, maintaining adequate decorated cake inventory for customer demand.
• Package, label, price, and rotate finished products according to company and regulatory requirements.
• Maintain cleanliness and sanitation of all assigned workspaces, equipment, and preparation surfaces using approved cleaning procedures and chemicals.
• Assist in training food service workers and bakery apprentices on production standards and food safety protocols.
• Support department replenishment tasks including receiving, backstock management, and supply inventory.

• Bachelor's degree in Culinary Arts or Food Science, or equivalent work experience.
• 1 or more years of production bakery or patisserie experience, with demonstrated proficiency in large-batch baking techniques.
• Knowledge of food safety and sanitation standards, including HACCP verification procedures and proper temperature control.
• Ability to convert standard recipes to large production quantities and maintain simple records of ingredient usage and output volume.
• Physical capability to stand for an entire shift and lift, carry, or push/pull up to 50 pounds.
• Availability to work varied shifts including early mornings, nights, weekends, and holidays as business requires.
• Ability to communicate clearly with coworkers, supervisors, and customers in a fast-paced production environment.
• Comfort working with all food types and allergens, including eggs, nuts, soy, and wheat, in a shared kitchen facility.

• Food Handler certification or ServSafe equivalent, demonstrating formalized food safety training beyond on-the-job exposure.
• Grocery bakery experience, particularly with department replenishment, inventory procedures, and label compliance standards.
• Bilingual proficiency in English and Spanish, supporting communication across diverse store staff and customer populations.
• Familiarity with departmental financial goals and inventory management processes at the store level.

• Daily production completion rate, measuring whether scheduled item quantities are finished and stocked before peak floor hours.
• HACCP log accuracy rate, reflecting consistency of temperature checks, pull-date recording, and compliance documentation per shift.
• Special-order fulfillment rate, tracking how reliably custom-decorated cake orders are completed on time and to specification.
• Product waste percentage by department period, attributable to decisions made in rotation, labeling, and overproduction.
• Customer-facing shelf availability score, measuring how frequently the bakery case is stocked without gaps during store operating hours.
• Typical tools: commercial baking equipment (commonly convection ovens, steamer ovens); mixing and portioning equipment (commonly large-capacity floor mixers, digital scales, label machines).

• Base Salary Range: $32,000 to $48,000 annually; $15 to $23/hour depending on experience and market
• Bonus: Infrequent at this level; some retailers offer modest annual performance bonuses
• Equity: Not typically offered for this role
• Health Benefits: Medical, dental, and vision coverage; eligibility often begins after 60 to 90 days
• PTO: 5 to 10 days annually plus paid holidays; accrual-based in most grocery retailers
• Common Perks: Employee store discount, shift meal allowance, uniform provision, and union membership eligibility where applicable

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Successful background check completion is required as a condition of employment, and all offers are contingent on this review. Work authorization in the United States is required; sponsorship is not available for this position. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, or any other characteristic protected under applicable federal, state, or local law. Reasonable accommodations are available to individuals with disabilities throughout the application and employment process upon request.

The Baker owns the full production cycle from dough processing through packaging, baking large quantities of bread and baked goods each shift while following HACCP and food safety guidelines. Working within the culinary department, this role maintains cleanliness across all assigned areas and supports quality outcomes that meet company standards.

Key Responsibilities

• Set up equipment and process dough through machinery for bread and baked goods production.
• Package, label, store, and rotate finished baked products according to standards.
• Maintain proper inventory of all decorated cakes and specialty dessert items.
• Develop new products and decorate special order cakes as assigned.
• Follow all safety and HACCP guidelines, use proper protective gear, and verify food temperatures.
• Prepare high-quality food by following menu specifications to meet company standards.
• Oversee final prepared food quality using advanced kitchen equipment.
• Keep all assigned areas clean and sanitized using approved cleaning procedures and chemicals.
• Prepare and bake large quantities of baked goods during each shift.

Required Qualifications

• 6 months of production bakery or patisserie experience required.
• Completion of RCS Responsible Vendor Training and all required culinary department training required.
• Knowledge of food safety, HACCP guidelines, and allergen awareness in dining facility settings.
• Ability to work with all food types, including common allergens such as eggs, nuts, soy, and wheat.
• Ability to communicate effectively with guests, ambassadors, and leadership.
• Proven ability to multitask in a high-paced, high-production environment.
• Ability to stand for an entire shift and lift, carry, or push/pull up to 50 pounds.
• Ability to bend, reach, grasp, twist, turn, and move freely around work areas throughout the shift.
• Ability to work in all weather conditions and hot and cold temperature extremes.
• Available to work varying shifts, including opening, mid, and closing shifts on nights, weekends, and holidays.

Embedded within the bakery department, the Baker delivers consistent, high-quality baked goods by preparing dough and operating computerized ovens, mixers, and label machinery across each shift. Working closely with apprentices, food service workers, and management, this role supports department standards and customer service outcomes that keep bakery operations running smoothly.

Core Functions

• Prepare dough and bake bread, rolls, biscuits, muffins, cakes, cookies, pies, and other desserts.
• Operate computerized baking ovens, steamer ovens, and mixers using machine control panels.
• Operate the label machine and scales for product packaging and pricing.
• Maintain refrigerated product and uphold temperature controls, pull dates, and health code compliance.
• Clean bakery equipment, machinery, and work areas to maximum sanitation standards.
• Follow department procedures and standards for quality and consistency of finished products.
• Assist in training and directing food service workers, apprentices, and other bakery staff.
• Adhere to all company bakery operations, standards, policies, and procedures.
• Provide customer service as needed throughout the shift.

Qualifications & Experience

• Food Handling card required if applicable to the work location.
• 1 to 3 years of experience as a fully skilled baker, with grocery bakery experience a plus.
• Knowledge of safety and sanitation standards for large-scale bakery operations.
• Knowledge of basic math including addition, subtraction, multiplication, division, fractions, and decimals.
• Ability to convert standard unit recipes to desired production quantities.
• Ability to maintain simple records of ingredient usage and production volume.
• Ability to provide on-the-job training in food preparation to lower-level employees.
• Strong communication skills in both written and oral form, with bilingual English and Spanish a plus.
• Ability to maintain effective working relationships with coworkers and management.
• Ability to identify problems and apply logical resolution strategies.

Reporting to department leadership, the Baker leads bakery department operations, including staffing, inventory preparation, and financial goal attainment, while ensuring all products are properly packaged, weighed, priced, and labeled. Partnering with associates across the store, this role builds a foundation of consistent product quality and safety compliance that keeps customers satisfied and no competitor a viable alternative.

Primary Duties

• Support bakery department operations, including staffing, price maintenance, inventory preparation, financial goals, and cleanliness.
• Support replenishment and inventory processes, including ordering, receiving, invoicing, back stock, reclamation, and returns.
• Adhere to all proper equipment procedures, including cleaning and maintenance requirements.
• Follow company and food safety production guidelines and ensure all products are properly packaged, weighed, priced, and labeled.
• Adhere to department cleaning standards using only approved equipment and chemicals in all production and service areas.
• Apply critical thinking and logic to define and resolve operational issues in an organized manner.
• Consistently produce high-quality products and services while following procedures that protect personal and team safety.

Skills & Qualifications

• High school diploma or G.E.D. equivalent preferred.
• Able to interpret, understand, and follow instructions in a shifting-priority environment.
• Can lift, carry, and place merchandise and supplies weighing up to 50 pounds without assistance.
• Can perform frequent physical tasks, including reaching, bending, squatting, kneeling, stooping, and twisting.
• Can stand and walk continuously throughout the shift.
• Ability to visually locate merchandise and verify information, including small print.
• Ability to work in varied environmental conditions, including weather extremes, dust, humidity, and exposure to cleaning chemicals or allergens.
• Adaptable to changing situations and able to respond with flexibility to shifting priorities and rapid change.
• Willing to work a flexible schedule including evenings, early mornings, weekends, and holidays.

Sitting at the intersection of culinary expertise and food science, the Master Baker shapes new product development by leading benchtop formulation, managing ingredient supplier relationships, and converting concepts into market-ready bakery solutions. Operating across sales, marketing, and operations teams while reporting to the Senior Manager of Operations, this role delivers the technical and customer-facing innovation that expands the company's bakery product portfolio.

Leadership Responsibilities

• Partner with key customers to provide customized bakery solutions and lead product innovation.
• Lead benchtop formulation and execution of lab work supporting new product development, line extensions, and quality improvements.
• Apply scientific knowledge and technical skills to business opportunities, documenting work accurately and proactively.
• Convert ideas and concepts into product reality through hands-on and directed work environments.
• Provide technical support and culinary advice to internal departments throughout the organization.
• Support scale-up, first production, and quality assurance practices through the commercialization process.
• Manage relationships with outside ingredient suppliers to meet R&D objectives.
• Present products to customers frequently in support of the sales team.
• Identify and monitor new technological developments for application in the bakery business.

Requirements

• B.S. degree in Food Sciences or Cereal Science, or Certified Master Baker designation required.
• Minimum 10 years of experience in bakery product development required.
• Strong understanding of the bakery industry including processes, products, and market applications.
• Experience presenting to customers and collaborating with customer marketing, purchasing, and culinary teams.
• Strong project management skills with the ability to prioritize multiple activities simultaneously.
• Proficiency with word processing, spreadsheet, database, and other standard software applications.
• Proven initiative, leadership, and a strong track record of high performance.
• Strong interpersonal, written, and oral communication skills for internal and external stakeholders.
• Strong problem-solving, critical-thinking, and organizational abilities.
• Willingness to travel frequently to bakery and customer locations.