Head Baker

The Culinary Department at the College of Saint Benedict invites applications for a full-time (0.92 FTE), benefit eligible position of Head Baker. 

$2,000 sign-on bonus valid through May 31, 2025. Terms applied to sign-on bonus can be provided by hiring manager.   

Under the general direction of the Executive Chef, the Head Baker oversees the preparation and production of high-quality baked goods for the college dining program, catering events, and other campus activities. This position ensures that the bakery operates efficiently and complies with food safety standards while delivering fresh and innovative baked goods.  

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John’s University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

CSB and SJU offer competitive salaries and a comprehensive benefits program (click the benefits tab above the position summary section to view more information). For further information regarding our institutions, visit CSBSJU.

Manage Bakery Operations 

• Work closely with the Executive Chef and department managers to design and refine bakery offerings for residential dining, catering, and retail outlets.
• Lead the preparation and production of breads, pastries, desserts, and other baked goods.
• Develop and innovate new bakery items, including signature recipes that enhance the menu.
• Coordinate with the Purchasing Manager to ensure timely ordering of ingredients and supplies to meet production demands.
• Establish and maintain standards for bakery production, quality control, and consistency.
• Develop, test, and document recipes to ensure uniform taste, presentation, and quality.
• Propose adjustments to materials or processes to enhance quality, increase efficiency, and manage food and labor costs effectively.
• Analyze data and feedback to make informed decisions to resolve challenges, ensuring operational success.
• Uphold exceptional customer service standards.        
• Inspect equipment and supplies regularly to identify and address issues or defects promptly.
• Participate in weekly production meetings and share relevant updates with bakery staff.
• Collaborate with the Menu Manager and Data Specialist to maintain accurate production records and recipes using food service software.
• Collect and incorporate feedback to continuously improve the bakery's offerings.

Supervisory Responsibilities

• Supervise, hire, train, and mentor bakery staff and student workers.
• Provide guidance and direction to bakery staff, including setting performance standards and monitoring performance.
• Schedule shifts and assign duties to ensure operational efficiency.
• Foster a positive and collaborative work environment.
• Identify the educational needs of the bakery staff and develop formal and informal educational training.

Other Duties as Assigned

MINIMUM QUALIFICATIONS:                                    

• High School Diploma or equivalent required, additional training in baking preferred
• Minimum of three years’ experience as a baker, with at least 1 year in a supervisory role.  
• Demonstrated high proficiency with all bakery products, especially pastries and breads
• Proficiency in basic computer skills and familiarity with relevant software is required
• Expertise in baking techniques, recipes, and use of kitchen equipment.
• Ability to train and mentor professional and student staff
• Effective time management skills and ability to prioritize
• Provide high quality customer service 
• Understanding of the metric and imperial systems of measurements    
• Strong attention to detail and a passion for quality
• Excellent communication skills and the ability to work well within a team
• Demonstrated ability to maintain neatness, cleanliness, and attention to food presentation and appearance.
• ServSafe Certification is preferred. Successful candidates will be required to complete ServSafe Certification within one year of employment.
• Ability to work flexible schedule including early mornings, weekends, and holidays as needed.

PHYSICAL REQUIREMENTS:

• Ability to withstand temperature fluctuations
• Ability to perform physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, stooping and handling of materials
• Ability to lift and move up to 50 lbs. occasionally.
• Frequent standing and walking.
  
  

Applications are accepted online by clicking on "Apply.” Candidates are asked to complete the application form and submit a letter of application and resume.

If you require an accommodation to participate in The College of Saint Benedict hiring process, please contact Human Resources at (320) 363-5500 or [email protected].

It is the policy of CSB to conduct a pre-employment background check.  An offer of employment is contingent upon a successful background check. CSB also utilizes E-Verify as part of its onboarding process to confirm work authorization.

The College of Saint Benedict is an Affirmative Action/Equal Opportunity Employer.