Artisan Baker & Mentor (Evenings & Weekends)

Retail Bakers of America; Phoenix (AZ); On-site; USD 52,000 - 76,000; Full time

Job summary

Grand Canyon University seeks a Baker I to lead daily production of artisan breads, laminated pastries, and breakfast items in a state-of-the-art bakery. You will mentor culinary students while maintaining quality, safety, and efficiency across campus outlets and events.

The role requires three years of artisan bread production experience, formal baking education, and strong organizational skills. This on-site position supports the Culinary Arts Program and production planning.”

Qualifications

• Associate degree in Baking & Pastry Arts, Culinary Arts, or related discipline; equivalent professional experience considered.
• Minimum three years of professional artisan bread production experience.
• Experience operating commercial bakery equipment.
• Thorough understanding of fermentation, preferments, sourdough, dough development, and artisan bread production.
• Knowledge of laminated dough production.
• Strong organizational skills.
• Ability to work independently.
• Excellent communication skills.
• Ability to mentor student employees in a positive learning environment.

Responsibilities

• Daily Bread Production: Produce artisan breads according to standardized GCU Bakery Production Manual formulas and schedules.
• Pastry & Breakfast Production: Bake croissants, Danish, cinnamon rolls, muffins, scones, cookies, brownies, quick breads, coffee cakes, and seasonal pastries.
• Production Planning: Prepare daily production schedules and forecast quantities; manage inventory of frozen doughs and par-baked products.
• Student Instruction: Mentor Culinary Arts students and demonstrate professional baking techniques.
• Quality Assurance: Ensure products meet appearance, flavor, texture, weight, and packaging standards; document quality concerns.
• Food Safety & Equipment: Maintain HACCP compliance, sanitation standards, and operate/maintain equipment.
• Packaging & Distribution: Prepare products for daily deliveries to campus locations; label and stage for delivery.
• Administrative Responsibilities: Manage inventory records, temperature logs, ordering ingredients, and cost analysis.

Skills

Artisan bread production

Fermentation management

Dough development & lamination

Inventory management

Mentoring students

Quality control

Strong communication

Independent work

Education

Associate degree in Baking & Pastry Arts or related

Tools

Rational Combi Oven

Commercial bakery equipment

Job description

Grand Canyon University seeks a Baker I to lead daily production of artisan breads, laminated pastries, and breakfast items in a state-of-the-art bakery. You will mentor culinary students while maintaining quality, safety, and efficiency across campus outlets and events.

The role requires three years of artisan bread production experience, formal baking education, and strong organizational skills. This on-site position supports the Culinary Arts Program and production planning.”