Upper Midwest HERC

The Culinary Services department at the College of Saint Benedict invites applications for a full-time (0.85 FTE), benefit eligible position of Lead Bread Baker. 

The Lead Bread Baker is responsible for producing a wide variety of breads, including sourdough, baguettes, whole-grain loaves, and other items. The position works closely with the Head Baker and bakery team to ensure all products consistently meet the highest standards of quality, flavor, and consistency.

Key responsibilities include assisting in the development, execution, and refinement of bread recipes; maintaining clean, organized, and efficient workspaces; and upholding all food safety and sanitation standards. The Lead Bread Baker also performs other tasks as needed to ensure customer satisfaction and supporting a well-stocked and smoothly operating bakery.

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.

PRIMARY DUTIES AND RESPONSIBILITIES:

Preparation and Baking 

• Measure, mix, knead, and ferment dough according to established recipes and procedures.

• Prepare and bake a wide range of bread products, including but not limited to sourdough, baguettes, ciabatta, and multigrain loaves.
• Ensure proper oven management, including loading and unloading ovens, monitoring baking times and temperatures, and achieving the desired texture and color for each bread product.
• Measure, mix and prepare a variety of desserts, including cookies, bars, fruit breads, crisps, specialty items and more.

Recipe Development and Execution

• Collaborate with the Head Baker to develop and enhance new recipes and techniques to expand bread and dessert offerings.
• Ensure consistent product quality by monitoring ingredient ratios, dough consistency, and the texture and flavor of the final product. 
• Properly display, serve, and store all baked goods to maintain freshness and appeal.
• Monitor baking processes to achieve the desired texture, taste, and appearance in all products.

Additional Duties 

• Assist in managing inventory, including monitoring supplies of flour, yeast, and other ingredients, and coordinating with the bakery team to reorder as needed.
• Follow all health and safety guidelines, maintaining a clean and safe work environment. Ensure workstations, tools, and equipment are clean, and perform necessary maintenance when required.
• Occasionally address customer inquiries regarding bread products, such as ingredient details and preparation techniques. 
• Support timely preparation and delivery of items for residential, retail, and catering operations.
• Collaborate with bakers and kitchen staff to ensure smooth and efficient workflows.
• Maintain accurate production records.
• Participate in in-service training sessions and meetings as required

MINIMUM QUALIFICATIONS:

• High school diploma or equivalent
• Minimum of two years' proven experience as a baker focused on bread making 
• Experience with various types of bread; gluten free, artisanal and specialty loaves preferred  
• Formal training in baking or bread making preferred
• Strong knowledge of bread baking techniques, including fermentation, proofing, and oven management
• Creativity and interest in experimenting with new flavors, ingredients, and bread styles

• Proficient in both metric and imperial systems of measurement
• Ability to safely and effectively operate commercial bakery equipment
• Strong attention to detail and commitment to producing high-quality products

• 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 preferred; must obtain within one year of employment if not already certified
• Ability to work a 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 50 lbs. on occasion
• Frequent standing and walking.

TRAVEL REQUIREMENTS:

• N/A

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About College of Saint Benedict/Saint John's University

The College of Saint Benedict (CSB), a liberal arts college for women, and Saint John's University (SJU), a liberal arts college for men, are located in the central lakes area of Minnesota, surrounded by more than 3,000 acres of pristine forests, prairies, and lakes. The campuses are minutes away from St. Cloud, an increasingly diverse regional center with a population of over 100,000, and 70 miles from Minneapolis and St. Paul. Some CSB/SJU faculty and staff choose to reside locally, while others commute from the Twin Cities. Both St. Cloud and the Twin Cities offer a wide range of fine arts, cultural, dining, recreational, and sporting opportunities. CSB and SJU are Catholic colleges in the Benedictine tradition enlivened by values of community, hospitality, stewardship, and justice. The schools are dedicated to cultivating an equitable, inclusive community founded on respect for all persons. Students, staff and faculty from many diverse belief systems and backgrounds collectively bring a rich dimension to the academic, cultural, and religious experience at CSB/SJU. We welcome faculty who devote themselves with passion and integrity to their disciplines and to a transformative ed...ucation of their students. With a total enrollment of approximately 3600 students, faculty members develop relationships with students in small classroom settings and have opportunities to work closely with students on research projects, experiential learning experiences, and study abroad programs. Recent initiatives to create a dynamic general education curriculum and to develop plans for a new teaching and learning center demonstrate strong institutional support for faculty development. CSB and SJU offer competitive salaries and a comprehensive benefits program.

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