Baker (Part-Time)

PRIMARY FUNCTION

The Baker is responsible for preparing high-quality baked goods that support Fork in the Road's culinary operations and earned revenue initiatives. The Baker utilizes professional baking expertise to maintain standards for quality, consistency, food safety, and sanitation while providing youth participants with hands-on instruction in foundational baking skills, production techniques, food safety standards, and commercial bakery operations to support workforce readiness in the baking and hospitality industries.

KEY ROLES (Essential Job Responsibilities)

1. Prepare baked goods, pastries, desserts, breads, and specialty items that support catering operations, special events, and retail initiatives while maintaining established standards for quality, presentation, consistency, and portion control.

2. Coordinate bakery production schedules to ensure timely completion of orders and fulfillment of client expectations.

3. Assist in the development, testing, and refinement of bakery products and menu offerings to support earned revenue opportunities, product innovation, and evolving market trends.

4. Maintain compliance with food safety and sanitation standards, including proper labeling, storage, product rotation, and adherence to health department regulations and organizational policies.

5. Monitor inventory levels and communicate purchasing and supply needs to support efficient operations.

6. Provide hands-on instruction and mentorship to youth participants in foundational baking skills, commercial bakery operations, food safety practices, and workplace readiness skills, including teamwork, communication, professionalism, and time management.

7. Train participants in recipe execution, scaling, measuring, mixing, baking, decorating, and finishing techniques to build technical competency and confidence in the kitchen.

8. Evaluate participant performance and provide coaching and feedback to support skill development and career exploration within the culinary and hospitality industries.

9. Collaborate with culinary team members to support catering events, meal production, special projects, and other organizational initiatives as assigned.

10. Support marketing efforts by assisting with the promotion of Fork in the Road's catering, bakery, and event services, including participation in social media initiatives, as needed.

11. Additional duties as assigned.

ADDITIONAL RESPONSIBILITIES

1. Actively participate in ongoing training sessions and professional development activities to enhance skills, knowledge, and overall program delivery.

2. Serve as a positive role model by exemplifying professionalism, strong work ethic, and respect for others. Mentor both youth members and peers by setting a high standard of conduct.

3. Ensure kitchen equipment, tools, and workspaces are properly maintained, clean, and in good working order, and provide instructions on their safe and appropriate use.

4. Participate in team meetings and contribute to effective communication and collaboration across the department.

5. Assist with special programs, events, and organizational initiatives as assigned.

6. Complete all required onboarding, compliance, and ongoing training in accordance with organizational requirements.

7. Support quality assurance efforts by adhering to established procedures, standards, and continuous improvement practices.

RELATIONSHIPS

Internal: Maintain close daily contact with the Culinary Department and Club staff to receive and provide information. Exhibit courtesy and understanding to staff and customers.

External: Maintain contact as needed with volunteers, partners, vendors, donors, and board members.

SKILLS/KNOWLEDGE REQUIRED

1. High School diploma or GED required.

2. Formal baking, pastry, culinary, or hospitality training preferred.

3. Minimum three years of professional baking or pastry experience preferred.

4. Experience in commercial bakery, catering, restaurant, hotel, club, or food service operations.

5. Experience producing baked goods in volume production environments preferred.

6. Experience teaching, coaching, mentoring, or supervising youth preferred.

7. ServSafe Manager Certification or the ability to obtain within 90 days of employment.

8. First Aid and CPR certification within 90 days of employment.

9. Interpersonal skills to deal courteously and effectively with members, staff, and the public.

Physical Demands

These physical demands represent the physical requirements necessary for an employee to perform the essential functions of this position successfully. Reasonable accommodation can be provided to enable people with disabilities to perform the essential functions described in this position.

While performing this position's responsibilities, the employee must talk and listen. The employee is often required to stand, walk, reach with arms and hands, climb or balance, lift up to 40 pounds, and stoop, kneel, crouch, or crawl. The vision abilities required by this job include close vision.

Work Environment

While performing the responsibilities of this position, these work environment characteristics are representative of the environment this position will encounter. Reasonable accommodation may be made to enable people with disabilities to perform the essential functions of this position.

While performing the duties of this job, the employee may be exposed to moving mechanical parts and vehicles.

Pay: $25.00 per hour

Work Location: In person