Baker- GCU Bake Shop

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! One of Arizona’s leading institutions of higher learning. Located in the Valley of Sun in the heart of Phoenix, Arizona, GCU is an institutionally accredited, private, nondenominational Christian University.

Do you pride yourself on the ability to provide dining guests with a high-quality dining experience? Grand Canyon University is seeking a Baker for our state of the art restaurants.

Schedule: Must be able to work evenings and weekends.

Position Summary

The Baker I is responsible for the daily production of artisan breads, laminated pastries, breakfast pastries, cookies, desserts, and specialty baked goods produced by the Grand Canyon University Bake Shop. This position supports the instructional mission of the Culinary Arts Program by producing high-quality baked products while mentoring culinary students in a commercial production environment.

The Baker serves as both a production professional and educator, demonstrating industry best practices in bread production, food safety, organization, equipment operation, and commercial bakery workflow.

Production supports multiple campus outlets including GCBC coffee locations, Canyon Catering & Events, Herd Stop, campus retail operations, university events, and future wholesale partnerships.

Essential Responsibilities

Daily Bread Production

• Produce artisan breads according to standardized GCU Bakery Production Manual formulas.

• Execute three-day bread production schedules including preferments, mixing, fermentation, shaping, overnight retarding, and morning baking.

• Produce French Bread, Deli Rye, Multigrain, Ciabatta, Focaccia, Brioche, Rolls, Baguettes, and seasonal specialty breads.

• Maintain strict adherence to dough temperatures, fermentation timelines, proofing standards, scoring techniques, and baking specifications.

• Monitor fermentation and make production adjustments based upon ambient conditions.

Pastry & Breakfast Production

• Produce a variety of baked goods including: Croissants

• Chocolate Croissants

• Danish

• Cinnamon Rolls

• Muffins

• Scones

• Cookies

• Brownies

• Quick Breads

• Coffee Cakes

• Seasonal Specialty Pastries

Maintain consistent lamination standards and proper handling of enriched doughs.

Production Planning

• Prepare daily production schedules.

• Forecast production quantities based upon historical sales.

• Maintain inventory of frozen doughs and par-baked products.

• Coordinate production with catering orders and retail demand.

• Assist in recipe scaling and production planning.

• Minimize waste while maintaining adequate inventory.

Student Instruction

Work alongside Culinary Arts students by demonstrating professional baking techniques including: Scaling ingredients, Dough mixing, Dough development, Fermentation management, Hand shaping, Scoring, Oven loading, Steam application, Cooling procedures, Packaging, Product evaluation.

Quality Assurance

Ensure every product meets established GCU quality standards regarding Appearance, Volume, Crust color, Crumb structure, Flavor, Texture, Finished weight, Packaging presentation. Evaluate products daily and document quality concerns.

Food Safety

Maintain compliance with Maricopa County Health Department regulations, HACCP principles, NSF sanitation standards, Arizona Food Code, University food safety policies. Maintain a clean, organized, inspection-ready bakery at all times.

Equipment Operation

Safely operate and maintain commercial bakery equipment including Spiral mixers, Planetary mixers, Dough sheeter, Bread divider and rounder, Avantco proof box, Rational Combi Oven, Commercial deck ovens, Reach-in refrigerators, Walk-in cooler, Walk-in freezer, Dough racks, Bakery scales, Bread slicers, Packaging equipment. Report maintenance concerns promptly.

Packaging & Distribution

Prepare products for daily delivery to GCBC Coffee Shops, Herd Stop, Campus Retail Operations, University Catering Events, Future Wholesale Customers. Ensure products are packaged, labeled, and staged for delivery according to established production timelines.

Administrative Responsibilities

Assist with inventory management. Receive bakery deliveries. Rotate inventory using FIFO principles. Maintain production records. Complete temperature logs. Assist with ordering ingredients. Participate in recipe development. Assist with cost analysis. Support special events and campus functions.

Required 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.

Preferred Qualifications

• Certified Baker credential

• Experience in higher education or teaching kitchens.

• Experience with wholesale bakery production.

• Experience using Rational Combi Ovens.

• Experience with three-day artisan bread production.

• Knowledge of production scheduling and inventory management.

Physical Requirements

• Ability to stand for extended periods.

• Frequently lift up to 50 pounds.

• Push and pull loaded speed racks.

• Work in hot, humid production environments.

• Perform repetitive mixing, shaping, lifting, and packaging tasks.

• Bend, stoop, kneel, and climb ladders as necessary.

Core Competencies

The successful candidate will demonstrate: Professionalism, Reliability, Initiative, Attention to detail, Time management, Teamwork, Adaptability, Positive attitude, Commitment to continuous improvement, Passion for artisan baking, Desire to mentor future culinary professionals

Performance Expectations

Success in this role will be measured by: Consistent production of high-quality baked goods, On-time completion of daily production schedules, Product consistency, Food safety compliance, Equipment care, Inventory accuracy, Student engagement and mentorship, Waste reduction, Customer satisfaction, Contribution to the continued growth of the GCU Bake Shop and Canyon Catering & Events

Mission Statement

The GCU Bake Shop exists to prepare students for successful careers in the baking and culinary industries by operating a professional, production-driven bakery that supplies exceptional artisan products to the Grand Canyon University community while providing meaningful, hands-on experiential learning in a real commercial environment.

#INDLOPESUP