Executive Baker - Revere Parkway Warehouse

Cherry Creek

3d•Onsite

About The Position

The Executive Baker oversees bakery production, ordering, and inventory; conducts routine testing and recipe research and development to meet mandated nutritional guidelines; and expands bakery offerings so baked items are made fresh in the bakery, including new savory and breakfast options. The role plans daily operations to maximize productivity and efficiency, implements established policies and procedures, and coordinates with other District food service operations. It also develops and promotes positive community relations among school and community stakeholders. The position plans production schedules in line with District menus and participation levels; supervises, assigns, coaches, and evaluates bakers and assistant bakers; and helps implement production methods that support product quality and cost-effective performance. It monitors inventory and prepares purchase orders, coordinates ordering with warehouse and kitchen staff, and arranges product taste tests with students. The role also plans and performs routine equipment maintenance, requests repairs as needed, and collaborates on food literacy events to promote student engagement, culinary education, and nutrition awareness. The role has supervisory responsibilities, including directing and assigning work, training, evaluating, disciplining, and terminating employees. Direct reports include 1–2 Bakers and 7–10 Assistant Bakers. Work location may change to meet departmental and organizational needs. The position primarily works indoors in moderately noisy conditions, including hot and cold areas, and may require travel to locations across the District in the employee’s own vehicle; mileage is paid.

Requirements

Knowledge of commercial bakery procedures, guidelines, and requirements.
Three years of professional work experience.
Two years of leadership experience with a medium-sized team or larger.
Two-year culinary degree.
Criminal background check and fingerprinting required.
May be required to drive to locations across the District in the employee’s own vehicle; mileage is paid.
Reliable transportation, a current driver’s license, and current vehicle insurance are required.
Ability to meet the stated physical requirements, including lifting or carrying up to 50 pounds; frequent bending, reaching, climbing, pushing, pulling, squatting, and overhead work; prolonged standing and walking; visual concentration on equipment; rapid reaction to physical changes; and use of hand tools and machinery.

Nice To Haves

Experience working in the public sector, specifically public education.
Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds.
Racially conscious and culturally competent, with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.
K–12 experience preferred.

Responsibilities

Plan and prepare production schedules to produce products as needed according to District menus and current participation levels.
Supervise and assign work to bakers and assistant bakers; coach employees, document performance, complete evaluations, and recommend advancement.
Implement production policies, procedures, and methods in consultation with administrative staff to achieve high-quality bakery goods and cost-effective performance.
Monitor inventory and prepare purchase orders when stock reaches reorder points; adjust production schedules to meet participation demand.
Coordinate taste tests with Food & Nutrition Services leadership at school sites so students can provide feedback on new and existing products.
Communicate with the Warehouse Manager, Purchasing Manager, and Kitchen Managers to ensure accurate ordering and make order adjustments as needed.
Plan, document, and perform routine maintenance; request repairs through the Equipment Supervisor when necessary; plan for equipment parts or replacement.
Collaborate with the Food Literacy Team to plan, coordinate, and participate in onsite and offsite food literacy events.
Perform other duties as assigned or requested.
Oversee bakery production, ordering, and inventory, conduct routine testing, and research and develop recipes that comply with mandated nutritional guidelines.
Expand bakery offerings, including fresh-made baked goods and new savory and breakfast options.
Plan daily operations to maximize productivity and efficiency and coordinate with other District food service operations.
Develop and promote good community relations with school and community stakeholders.
Exercise supervisory responsibilities, including directing, training, evaluating, disciplining, and terminating employees.