Baker- GCU Bake Shop
Core
Produce artisan breads, laminated pastries, breakfast pastries, cookies, and desserts for campus outlets while mentoring culinary students in a commercial production environment.
Role type
Production Baker and Student Mentor
Builds
Artisan breads, pastries, and baked goods for GCBC coffee locations, Canyon Catering & Events, Herd Stop, campus retail, and university events
Domain
Higher Education / 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, laminated dough production, fermentation management, commercial bakery equipment operation, production scheduling, inventory management, food safety compliance, student mentorship
Preferred skills
Certified Baker credential, higher education teaching kitchen experience, wholesale bakery production experience, Rational Combi Oven operation
Technologies
Spiral mixers, Planetary mixers, Dough sheeter, Bread divider and rounder, Avantco proof box, Rational Combi Oven, Commercial deck ovens, Reach-in refrigerators, Walk-in cooler, Walk-in freezer, Dough racks, Bakery scales, Bread slicers, Packaging equipment
Responsibilities
Execute three-day bread production schedules including preferments, mixing, fermentation, shaping, and baking; Produce French Bread, Deli Rye, Multigrain, Ciabatta, Focaccia, Brioche, Rolls, Baguettes, and seasonal specialty breads; Maintain strict adherence to dough temperatures, fermentation timelines, proofing standards, and baking specifications; Produce croissants, Danish, Cinnamon Rolls, Muffins, Scones, Cookies, Brownies, Quick Breads, and Coffee Cakes; Prepare daily production schedules and forecast quantities based on historical sales; Demonstrate professional baking techniques to Culinary Arts students including scaling, mixing, shaping, and oven loading; Ensure products meet quality standards for appearance, volume, crust color, crumb structure, flavor, and texture; Safely operate and maintain commercial bakery equipment including mixers, ovens, and proofers; Package and stage products for delivery to campus outlets and catering events.
Seniority
Mid-level, hands-on IC with mentorship duties