Executive Baker - Revere Parkway Warehouse

Cherry Creek School District; Colorado; On-site; USD 52,000 - 76,000; Full time

Job summary

The Cherry Creek School District seeks an Executive Baker to lead bakery operations, drive production planning, and develop fresh offerings across district sites.

You will manage daily production, quality standards, and a small baking team with focus on meeting nutritional guidelines and community needs.

Qualifications

• Two or more years of leadership experience managing a baking team required.
• Knowledge of commercial bakery procedures, guidelines, and safety requirements.

Responsibilities

• Plan and prepare production schedules to meet district menus and participation levels.
• Supervise and assign work for bakers and assistants; coach and evaluate staff.
• Implement production policies and methods for high-quality bakery items and cost efficiency.
• Monitor inventory levels and place purchase orders; adjust schedules as needed.
• Coordinate taste tests with leadership to gather student feedback.
• Communicate with Warehouse, Purchasing, and Kitchen Managers for accurate ordering.
• Plan routine maintenance or repairs with Equipment Supervisor; anticipate parts/equipment replacement.
• Collaborate with Food Literacy Team to promote culinary education and student engagement.
• Perform other duties as assigned.

Skills

Leadership experience

Bakery procedures knowledge

Education

Two-year culinary degree

Job description

Job Title: Executive Baker

FLSA Exemption Status: Non-Exempt

Classification Group: Food and Nutrition Services

Supervising Position: Executive Chef

Pay Plan: Educational Support Personnel

Pay Range: Range 09

Last Updated: 10/20/2026

Pay Information

Benefits Information

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.

1. 1. Plan and prepare production schedules to produce all products as needed per district menus and current participation levels.

   Daily

   30%

2. 2. Supervise and assign the work for all baker/assistant bakers. Provide coaching, document employee performance, complete evaluations, and provide recommendations for employee advancement.

   Daily

   20%

3. 3. Implement policies, procedures, and methods for production in consultation with administrative staff to achieve high quality bakery goods and cost-effective performance objectives.

   Daily

   15%

4. 4. Monitor inventory levels and prepare purchase orders when stock items reach reorder point. Adjust production schedules to meet demands of participation when needed.

   Daily

   10%

5. 5. Coordinate taste tests with Food & Nutrition Services leadership team at school sites to ensure students can provide feedback on new and existing products to encourage increased participation.

   Daily

   5%

6. 6. Communicate with the Warehouse Manager, Purchasing Manager, and all Kitchen Managers to ensure accurate ordering and provide order adjustments as needed.

   Daily

   5%

7. 7. Plan, document, and perform routine maintenance and, if necessary, request repairs through the Equipment Supervisor. Plan in advance for any equipment parts and or total equipment replacement.

   Daily

   5%

8. 8. Collaborate with Food Literacy Team to plan, coordinate, and participate in food literacy events both onsite and offsite to promote student engagement, culinary education, and food and nutrition awareness.

   Daily

   5%

9. 9. Perform other duties as assigned or requested.

   Daily

   5%

TOTAL 100%

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