Baker - Culinary Arts & Hospitality Management Pool

Del Mar College - Corporate Services; Corpus Christi (TX); On-site; USD 22,000 - 31,000; Part time

Job summary

Del Mar College - Culinary Arts & Hospitality Management is seeking a Baker to prepare, produce, and present high-quality baked goods for the institute's restaurant and for banquet and catering orders. You will work closely with the Executive Chef, cooks, and faculty to ensure items meet recipes, presentation standards, and service timelines.

This role supports a professional, student-focused kitchen environment, maintaining sanitation and safety, assisting with food orders, inventory, and

Qualifications

• 15 college credit hours in Baking & Pastry, Culinary Arts, or related field.
• 2+ years of professional baking experience in a commercial setting.
• Valid Food Handler certification prior to first day.
• CFPC certification or must obtain within 6 months of hire.

Responsibilities

• Prepare a variety of baked goods for daily service, catering, and events.
• Follow standardized recipes and adjust formulas as needed for quality and quantity.
• Maintain high quality, taste, texture and presentation of products.
• Coordinate production schedules to meet service times.
• Assist with menu and recipe development in collaboration with staff.

Education

CFPC certification (ACF)

15 college credit hours in Baking & Pastry or Culinary Arts

Associate degree in Baking & Pastry or related field (preferred)

Job description

Position Information

• Posting Number PT3696
• Job Title Baker - Culinary Arts & Hospitality Management
• Pool Department Culinary Arts and Hospitality Management
• Position Type Non-Exempt
• Employment Status Part-Time
• Salary $19.00 per hour
• Open Date 09/15/2026
• Close Date Open Until Filled No

Position Summary Information

Responsible for the preparation, production, and presentation of high-quality baked goods, pastries, and confections for in the restaurant located at the Hospitality and Culinary Institute and for any banquet/catering orders. Working closely with the Executive Chef, Cooks, other staff, and faculty, the Baker ensures that items are executed according to recipes, presentation standards, and service timelines.

This position supports the mission of the Culinary Arts and Hospitality program by contributing to a professional, student-focused, and collaborative kitchen environment. Maintain cleanliness and adhere to sanitation and safety protocols and requirements. Assist with food orders and receiving, inventory and assisting customers.

Minimum Qualifications

• Minimum of at least 15 earned college credit hours in Baking & Pastry, Culinary Arts, or related field.
• Minimum of two (2) years of professional baking experience in a commercial kitchen, bakery, and/or pastry operation.
• Valid Food Handler certification (documentation of current certification is required prior to first day of employment).
• Certified Fundamentals Pastry Chef (CFPC) certification or higher issued by the American Culinary Federation (ACF) OR must obtain within six (6) months of hire.

Required Job Knowledge, Skills, Abilities

• Knowledge of baking techniques, equipment, ingredient functions, and food safety standards.
• Strong time management and communication skills.
• Knowledge of principles and procedures for storage, care, preparation, baking, cooking, service of food and kitchen sanitation and safety.
• Safe food handling procedures.
• Knowledge of nutritional food values and food group substitutions.
• Experience purchasing food and related accounting, food inventory and documentation.
• Ability to work in a fast-paced food service environment.
• Skill in preparing and cooking all baking and pastry items using appropriate equipment to provide safe and efficient food service.
• Experience planning, organizing, and conducting training to other food service staff.
• Experience with menu planning.
• Ability to determine food quantity necessary for groups of varying sizes.

Preferred Qualifications

• Certificate or Associate degree in Baking & Pastry, Culinary Arts, or related field.
• Demonstrated proficiency with scratch baking, laminated doughs, gluten-free or vegan baking, and seasonal/local ingredients.
• Ability to train recipes and baking production to student workers.
• Food Manager’s certification or ability to obtain within 30 days of hire.
• Certified Pastry Chef (CPC) certification or higher issued by the American Culinary Federation (ACF).
• Three (3) years related experience.

Special Instructions to Applicants

This is a security-sensitive position. Employment resulting from this advertisement is subject to federal laws requiring verification of identity and authorization to work in the United States. Employment is contingent upon the successful completion of a criminal background check and reference checks. The College reserves the right to cancel, extend, or otherwise modify recruitment actions. Del Mar College is an Equal Opportunity Employer. Upon request, reasonable accommodations will be provided to qualified individuals with disabilities throughout the application process. Del Mar College supports veteran employment and provides consideration to qualified veterans consistent with Texas law. This position is not eligible for employment visa sponsorship now or in the future.

Our Culture

Del Mar College is committed to fostering a culture aligned with The Viking Way, which emphasizes respect, integrity, collaboration, accountability, and a commitment to excellence. Employees are expected to contribute to a positive work environment by demonstrating professionalism, supporting colleagues and students, and engaging in continuous learning and development. In support of the College’s Strategic Plan 2024–2029, Guiding Star III: Cultivate, all employees are encouraged to actively participate in opportunities that promote personal and professional growth, advance a culture of belonging, and strengthen the College’s ability to serve its students and community.

Job Duties

BAKING & PRODUCTION

• Prepare a variety of baked goods including breads, pastries, desserts, and specialty items for daily service, catering, and events.
• Follow standardized recipes and adjust formulas as needed for quality and quantity.
• Ensure consistent product quality in taste, texture, and appearance.
• Coordinate production schedules to meet service times.
• Assist in developing seasonal and instructional bakery menus in collaboration with the Executive Chef and faculty.
• Maintaining low food costs by utilizing proper portions and eliminating waste.
• Properly using all equipment including ovens, stoves, steamer, slicers, mixers, food processors, grills, steam tables, smokers, utensils, proofers, specialized equipment and knives.
• Holding and storing all foods at the proper temperature.
• Assist with menu and recipe development as requested.

KITCHEN OPERATIONS

• Maintain cleanliness and organization of assigned station and kitchen areas throughout and after service.
• Follow all safety and sanitation protocols in compliance with ServSafe and local health department standards.
• Label, date, and store food products properly to ensure freshness and reduce waste. Organize all food products and supplies in refrigerators and storage areas.
• Report any equipment malfunctions or safety hazards to the Kitchen Manager or Executive Chef immediately.

EVENT & SPECIAL SERVICE SUPPORT

• Assist with preparation and execution of special events, tastings, or catering functions as needed.
• Follow event-specific menus and service timelines under the guidance of the Executive Chef.
• Processes orders for food and supplies by making lists for needed items.
• Ordering produce daily or as needed.
• Checking in all orders received and storing all items from orders in correct location. Conduct inventory control of food and supplies.

TEAM COLLABORATION & INSTRUCTIONAL SUPPORT

• Work collaboratively with culinary faculty, staff, and students during service and classes.
• Assist in training and mentoring students on proper cooking techniques, station setup, and kitchen professionalism.
• Contribute to an efficient and respectful team environment that supports both service and learning.
• Maintain a professional kitchen environment that models industry standards for sanitation, mise ten place, and teamwork.