Overnight Baker - Cook I & III
Core
Produce artisan breads, rolls, sourdoughs, laminated doughs, and specialty baked goods overnight to support breakfast, banquet, and restaurant operations.
Role type
Overnight Baker / Cook I & III
Builds
Fresh, handcrafted bakery products for hotel guests
Domain
Hospitality / Commercial Bakery
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Artisan bread production, sourdough fermentation, laminated dough techniques, commercial bakery equipment operation, food safety compliance, FIFO rotation, temperature monitoring, recipe execution, shift handover coordination
Preferred skills
Pastry or bakery environment experience, culinary diploma, Canadian Food Handler Certification, apprenticeship interest
Technologies
Mixers, sheeters, ovens, proofers, blast freezers, fryers, steamers
Responsibilities
Prepare and bake artisan goods from mixing to finishing, execute standardized recipes and production schedules, maintain food safety and sanitation standards, operate and maintain commercial bakery equipment, support production planning and process improvement
Seniority
Entry-level to Mid-level (6 months to 2+ years experience)