Executive Baker

JOB SUMMARY: Oversee bakery production, ordering, and inventory, conducting routine testing, and research and development of recipes to comply with mandated nutritional guidelines. Responsible for expanding bakery offerings to ensure all baked items are made fresh in our bakery including new savory and breakfast options.   Plan daily operations to maximize productivity and efficiency. Implement established policies and procedures and coordinate with other District food service operations. Develop and promote good community relations among various community and school stakeholders.

ESSENTIAL DUTIES AND RESPONSIBILITIES: The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

REPORTING RELATIONSHIPS: This job has supervisor responsibilities including, but not limited to, interviewing, hiring, directing work, assigning work, supervising work, training, evaluating, disciplining, and terminating. Direct reports:

• Baker – 1-2 
• Assistant Baker – 7-10

MINIMUM QUALIFICATIONS: The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.

• Criminal background check and fingerprinting required
• Knowledge of commercial bakery procedures, guidelines, and requirements
• Three (3) years of professional work experience 
• Two (2) years of leadership experience with a medium size team or larger 
• Two (2) year culinary degree 
• May be required to drive to locations across the district in own vehicle – mileage paid
• Reliable transportation and current Driver’s License and insurance required 

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work location is subject to change to meet the requirements of the department and organization
• Medium work strength level (lifting or carrying 50 pounds)
• Primarily works indoors
• Typically a moderate noise level
• Frequent bending, reaching, climbing, pushing, pulling, squatting, overhead work 
• Prolonged standing/walking 
• Visual concentration on equipment 
• Rapid reaction to physical changes (e.g., operating equipment) Good motor skills-hand tools and machinery used daily
• Work takes place in hot and cold areas 

DESIRED QUALIFICATIONS: Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.

• Experience working in the public sector, specifically public education
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement
• K-12 experience preferred