Baker

Dexterra•Oklahoma City, OK

8d•Onsite

About The Position

The Baker is responsible for the end‑to‑end bakery operation at a Dexterra workforce accommodations facility. This role provides hands‑on production leadership while ensuring consistent quality, food safety compliance, and sufficient supply of baked goods to support daily meal service. The operation will initially support approximately 500 guests per day and is expected to scale rapidly to service 4,000+ guests per day. The Baker plays a critical role in maintaining product consistency and availability as the site grows. Reporting to the Executive Chef or their delegate, the Baker is accountable for baking production, quality control, food safety, and the supervision of night‑shift bakery staff, while continuously identifying opportunities to improve efficiency and execution.

Requirements

Culinary education or designation, with specialty in baking
Food Safety certification
Minimum 4 years of professional baking experience in a hotel, institutional, camp, or similar high‑volume environment
Proven experience preparing baked goods for large numbers of guests
Prior supervisory or lead‑hand experience, preferably on night shift
Strong understanding of scratch baking techniques and large‑batch production
Ability to maintain quality and consistency under high‑volume production demands
Physically able to stand for extended periods and lift up to 35 pounds
Strong attention to detail, organization, and cleanliness
Professional attitude with a strong sense of ownership and accountability

Responsibilities

Full responsibility for daily bakery and pastry production, including bread, desserts, and baked goods prepared both par baked and from scratch ingredients.
Supervising night‑shift employees, providing mentorship, guidance, and on‑the‑job training
Preparing and baking goods from scratch in accordance with approved recipes and menus
Creating and following bakery and dessert menus to ensure quality, consistency, and production efficiency
Restocking pastry and bakery shelves to maintain a sufficient, fresh, and visually appealing supply of baked goods
Ensuring baked goods meet client quality standards and contractual requirements
Supporting special dietary needs, including allergen‑aware and modified recipes as required
Identifying areas for operational improvement within the bakery and overall food service operation
Ensuring compliance with all Food Safety Act requirements, FOODSAFE, and HACCP principles
Maintaining cleanliness through regular cleaning, washing, and sanitizing of equipment and work areas
Monitoring product rotation, labelling, and storage to maintain freshness and food safety
Collaborating with culinary leadership to align bakery output with service volumes and guest demand