Pay Range: Range 09
Last Updated: 10/20/2026
JOB SUMMARY: Oversee bakery production, ordering, and inventory, conducting routine testing, and research and development of recipes to comply with mandated nutritional guidelines. Responsible for expanding bakery offerings to ensure all baked items are made fresh in our bakery including new savory and breakfast options. Plan daily operations to maximize productivity and efficiency. Implement established policies and procedures and coordinate with other District food service operations. Develop and promote good community relations among various community and school stakeholders.
ESSENTIAL DUTIES AND RESPONSIBILITIES: The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1.
Plan and prepare production schedules to produce all products as needed per district menus and current participation levels.
Daily 30%
2.
Supervise and assign the work for all baker/assistant bakers. Provide coaching, document employee performance, complete evaluations, and provide recommendations for employee advancement.
Daily 20%
3.
Implement policies, procedures, and methods for production in consultation with administrative staff to achieve high quality bakery goods and cost-effective performance objectives.
Daily 15%
4.
Monitor inventory levels and prepare purchase orders when stock items reach reorder point. Adjust production schedules to meet demands of participation when needed.
Daily 10%
5.
Coordinate taste tests with Food & Nutrition Services leadership team at school sites to ensure students can provide feedback on new and existing products to encourage increased participation.
Daily 5%
6.
Communicate with the Warehouse Manager, Purchasing Manager, and all Kitchen Managers to ensure accurate ordering and provide order adjustments as needed.
Daily 5%
7.
Plan, document, and perform routine maintenance and, if necessary, request repairs through the Equipment Supervisor. Plan in advance for any equipment parts and or total equipment replacement.
Daily 5%
8.
Collaborate with Food Literacy Team to plan, coordinate, and participate in food literacy events both onsite and offsite to promote student engagement, culinary education, and food and nutrition awareness.
Daily 5%
9.
Perform other duties as assigned or requested.
Daily 5% TOTAL 100%
REPORTING RELATIONSHIPS: This job has supervisor responsibilities including, but not limited to, interviewing, hiring, directing work, assigning work, supervising work, training, evaluating, disciplining, and terminating. Direct reports:
MINIMUM QUALIFICATIONS: The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
DESIRED QUALIFICATIONS: Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.
