Baker

WHAT’S THE JOB?

The Baker is responsible for the end‑to‑end bakery operation at a Dexterra workforce accommodations facility. This role provides hands‑on production leadership while ensuring consistent quality, food safety compliance, and sufficient supply of baked goods to support daily meal service.

The operation will initially support approximately 500 guests per day and is expected to scale rapidly to service 4,000+ guests per day. The Baker plays a critical role in maintaining product consistency and availability as the site grows.

Reporting to the Executive Chef or their delegate, the Baker is accountable for baking production, quality control, food safety, and the supervision of night‑shift bakery staff, while continuously identifying opportunities to improve efficiency and execution.

 

YOUR WORK WILL INCLUDE

• Full responsibility for daily bakery and pastry production, including bread, desserts, and baked goods prepared both par baked and from scratch ingredients.

• Supervising night‑shift employees, providing mentorship, guidance, and on‑the‑job training

• Preparing and baking goods from scratch in accordance with approved recipes and menus

• Creating and following bakery and dessert menus to ensure quality, consistency, and production efficiency

• Restocking pastry and bakery shelves to maintain a sufficient, fresh, and visually appealing supply of baked goods

• Ensuring baked goods meet client quality standards and contractual requirements

• Supporting special dietary needs, including allergen‑aware and modified recipes as required

• Identifying areas for operational improvement within the bakery and overall food service operation

• Ensuring compliance with all Food Safety Act requirements, FOODSAFE, and HACCP principles

• Maintaining cleanliness through regular cleaning, washing, and sanitizing of equipment and work areas

• Monitoring product rotation, labelling, and storage to maintain freshness and food safety

• Collaborating with culinary leadership to align bakery output with service volumes and guest demand