Baker job description template

Table 1: Position Identification

1. Position Summary

The Baker makes the breads, pastries, cookies, cakes and other baked goods sold at [ORGANIZATION_NAME]. The day usually starts very early so the cases are full when the doors open. The Baker scales and mixes doughs and batters, shapes and proofs them, bakes them, and finishes them with fillings, glazes or icing. The Baker also keeps the bakery clean, keeps allergens under control, and tells [REPORTS_TO_TITLE] what needs to be ordered. The job is done well when products come out the same every day, there is enough to sell without a lot left over, and labels are right.

2. Key Responsibilities

2.1 Scaling and mixing (25% of time)

• Read the production sheet and plan the order of work so every item is ready on time.
• Weigh ingredients on the scale to the recipe, and scale recipes up or down when the batch size changes.
• Mix doughs, batters and fillings in the spiral or planetary mixer, and check dough temperature and texture.
• Feed and look after sourdough starters and pre-ferments if the bakery uses them.

2.2 Shaping, proofing and baking (30% of time)

• Divide, round and shape loaves, rolls and buns by hand or with the divider and sheeter.
• Laminate croissant and puff pastry dough, keeping butter and dough at the right temperature.
• Proof dough in the proofer or retarder, and judge when it is ready to bake.
• Load the deck, rack or convection oven, set times and temperatures, and check colour and doneness.
• Cool products on racks before slicing, packing or finishing.

2.3 Finishing and decorating (15% of time)

• Fill, glaze, ice and decorate pastries, cakes and cookies to the house standard.
• Make icings, creams, custards and fruit fillings, and keep perishable fillings cold.
• Write on and decorate custom cakes from the order sheet.

2.4 Food safety and allergens (10% of time)

• Wash hands and sanitize surfaces between tasks, and keep raw eggs and dairy cold.
• Keep nuts, sesame and other allergens apart, and clean equipment between allergen and non-allergen batches.
• Label packaged items with the product name, ingredients and allergens as [REPORTS_TO_TITLE] directs.
• Date and rotate stock, and throw out products and fillings past their shelf life.
• Follow the public health rules for food premises in [PROVINCE].

2.5 Stock and ordering (10% of time)

• Check deliveries of flour, butter, sugar, eggs and dairy against the invoice.
• Store dry goods off the floor in sealed bins, and keep the storeroom free of pests.
• Count stock each week and tell [REPORTS_TO_TITLE] what is running low.
• Write down unsold and wasted product so production can be adjusted.

2.6 Cleaning and equipment care (10% of time)

• Clean mixers, sheeters, benches, pans and racks after use, with the power off and guards in place.
• Sweep up flour so floors are not slippery, and clean ovens and proofers on the schedule.
• Report broken equipment, worn belts or faulty oven controls to [REPORTS_TO_TITLE] right away.
• Use cleaning chemicals as the label and safety data sheet say, wearing [REQUIRED_PPE].

3. Qualifications & Experience

Table 2: Qualifications Matrix

4. Competencies

Table 3: Core Competencies and Behavioural Indicators

5. Working Conditions & Performance Measures

5.1 Working Conditions and Physical Demands

The physical and environmental demands described below are those needed to do the main parts of this job. [ORGANIZATION_NAME] will accommodate employees with disabilities under human rights law, up to the point of undue hardship.

Table 4: Physical Demands and Working Environment

5.2 Performance Measures

Table 5: Performance Evaluation Matrix

5.3 Career Path

• Typical Prior Roles: Baker's Helper, Prep Cook, Kitchen Helper, Baking Apprentice, Culinary Student.
• Typical Next Roles: Head Baker, Pastry Chef, Bakery Supervisor, Bakery Owner.

5.4 Acknowledgement and Sign-Off

This job description lists the main duties and qualifications for the Baker position at [ORGANIZATION_NAME]. It is not a full list of every task. Duties and schedules may change with reasonable notice to meet the needs of the business.

By signing below, the employee confirms they have received and read this job description.

Employee Name (Printed)

Employee Signature

Date (DD-MMM-YYYY)

Manager / Supervisor Name (Printed)

Manager / Supervisor Signature

Date (DD-MMM-YYYY)

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