Description
The Baker leads the end-to-end bakery operation at a Dexterra workforce accommodations facility, producing bread, desserts, and baked goods for approximately 500 guests per day with plans to scale to 4,000+. Reporting to the Executive Chef or delegate, the role oversees production, quality control, food safety, menu planning, inventory, allergen needs, and night-shift staff, while identifying operational improvements. Candidates need culinary education or a baking designation, food safety certification, at least four years of professional baking experience in a high-volume environment, large-batch production experience, and supervisory or lead-hand experience.
