The Culinary Services Department at the College of Saint Benedict invites applications for the full-time (.75 FTE), benefit-eligible position of Baker. $1,000 sign-on bonus valid through September 30, 2024. This position directly impacts the residential dining, catering, and retail programs. Reporting to the Head Baker, the baker will design, execute, and improve recipes, perform quality checks on ingredients and finished products, and enhance item presentation using icing, glazes, fillings, and decorations. Additionally, the baker will process customer orders, greet customers, and answer their questions. Responsibilities also include cleaning workstations and equipment and performing other duties to ensure customer satisfaction and maintain a well-stocked, smoothly operating bakery. Position Schedule: Every other weekend during the academic year. Shift examples may be 3am 11am, 5:00am 1:00pm, 6:30am 2:00pm. Over the summer they may work about 20 hours a week on average. This position provides the opportunity to take on custodial work over the summer to gain extra hours. It is also classified as essential staff, meaning the role is crucial to the organization and requires reporting to work during emergencies or situations where non-essential staff may not be needed. 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. Responsibilities Assemble all dry and wet goods for production. Measure or weigh flour and other ingredients to prepare batters, doughs, fillings, or icings using scales or graduated containers. Adapt ingredient quantities to match the amount of items to be baked. Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes. Utilize industrial equipment for efficient production, including mixers, blenders, heat sources, and other equipment to make baked goods like cookies, bread, and cakes. Decorate and display finished products in a neat and attractive manner. Handle all hot or dangerous items with care. Ensure proper storage and packaging of baked goods. Ensure timely completion of prepared items to various residential and retail outlets. Maintain accurate records relating to production levels. Clean and prep all baking materials for specific tasks, restock workstations, and sanitize equipment for the next shift. Maintain standards of sanitation and safety as established by the College of Saint Benedict (CSB), local, state, and federal health authorities. Check equipment to ensure compliance with health and safety regulations and perform maintenance or cleaning as necessary. Perform deep cleaning during slower periods to maintain health and safety standards. Design and improve recipes. Test ingredients and finished goods to ensure they meet food safety and quality standards. Monitor the color of baking products and adjust oven temperatures, humidity, or conveyor speeds as needed. Remain flexible to accommodate customer demands, including early morning, night, weekend, and holiday availability. Attend in-services and meeting as required Perform other duties as assigned.