Open Menu Close Menu
SA Hospitality Group - Logo

Overnight Baker

The baker is responsible for the daily production of bread and other baked goods at the facility.

  • Weigh, measure, and mix ingredients according to recipes, using various kitchen and baking utensils and equipment.
  • Check all orders received from restaurant locations and make sure they are executed.
  • Inspect food preparation and baking areas to ensure observance of safe, sanitary food-handling practices.
  • Update orders if necessary
  • Perform consistent quality check of all baked products throughout the overnight shift.
  • Substitute for or assist other cooks during emergencies or rush periods or in their absences.
  • Prepare the work area and product for the next shift following overnight (4am).
  • Maintain professional demeanor with staff at all times.
  • Follow opening and closing procedures and organize freezer and refrigerator for the morning pastry team to be set for success.

  • Measure and mix ingredients into dough according to a recipe.
  • Observe all safety rules and regulations including use of personal protective equipment.
  • Loads ingredients into mixing machines.
  • Operates and monitors mixing equipment, scales, and meters according to established standards and procedures.
  • Insure that all ingredients are set up prior to start of production to aid in efficiency of production.
  • Be responsible for accurately weighing and measuring ingredients and materials ( might do manual changes to insure quality and correct and consistent weights).
  • Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust controls.
  • Use exact measurements and pay strict attention to timing.
  • Mix icings and other toppings and decorate the cookies.
  • Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
  • Stay organized and focused on work at all times.
  • Check and make sure that quantities that are being produced are coherent with the order.
  • Be innately creative and communicate your ideas to Executive Chef.
  • Stay alert when handling ingredients to identify signs of spoilage or substandard quality.
  • Loads ingredients into mixing machines.
  • Know all safety buttons and shut offs within your work area.

  • The ability to work as part of a team, and personal cleanliness.
  • Very basic food handling, preparation, and cleaning skills are welcomed.
  • Time management and ability to work under pressure to manage high volume of production.
  • Active listening and learning skills.
  • Reading and speaking comprehension skills.
  • Discipline to follow set standards.
  • Ability to lift up to 50lbs.

SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.