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Responsible for the daily production of artisan breads, pastries, and desserts for various campus outlets. The role also involves mentoring culinary arts students by demonstrating professional baking techniques and industry best practices.
Requires an associate degree in Baking & Pastry Arts or equivalent experience, with at least three years of professional artisan bread production experience. Candidates must be proficient in operating commercial bakery equipment and managing fermentation processes.
Grand Canyon University! One of Arizona’s leading institutions of higher learning. Located in the Valley of Sun in the heart of Phoenix, Arizona, GCU is an institutionally accredited, private, nondenominational Christian University.
Do you pride yourself on the ability to provide dining guests with a high-quality dining experience? Grand Canyon University is seeking a Baker for our state of the art restaurants.
Schedule: Must be able to work evenings and weekends.
Position Summary
The Baker I is responsible for the daily production of artisan breads, laminated pastries, breakfast pastries, cookies, desserts, and specialty baked goods produced by the Grand Canyon University Bake Shop. This position supports the instructional mission of the Culinary Arts Program by producing high-quality baked products while mentoring culinary students in a commercial production environment.
The Baker serves as both a production professional and educator, demonstrating industry best practices in bread production, food safety, organization, equipment operation, and commercial bakery workflow.
Production supports multiple campus outlets including GCBC coffee locations, Canyon Catering & Events, Herd Stop, campus retail operations, university events, and future wholesale partnerships.
Essential Responsibilities
Daily Bread Production
Produce artisan breads according to standardized GCU Bakery Production Manual formulas.
Execute three-day bread production schedules including preferments, mixing, fermentation, shaping, overnight retarding, and morning baking.
Produce French Bread, Deli Rye, Multigrain, Ciabatta, Focaccia, Brioche, Rolls, Baguettes, and seasonal specialty breads.
Maintain strict adherence to dough temperatures, fermentation timelines, proofing standards, scoring techniques, and baking specifications.
Monitor fermentation and make production adjustments based upon ambient conditions.
Pastry & Breakfast Production
Produce a variety of baked goods including:
Croissants
Chocolate Croissants
Danish
Cinnamon Rolls
Muffins
Scones
Cookies
Brownies
Quick Breads
Coffee Cakes
Seasonal Specialty Pastries
Maintain consistent lamination standards and proper handling of enriched doughs.
Production Planning
Prepare daily production schedules.
Forecast production quantities based upon historical sales.
Maintain inventory of frozen doughs and par-baked products.
Coordinate production with catering orders and retail demand.
Assist in recipe scaling and production planning.
Minimize waste while maintaining adequate inventory.
Student Instruction
Work alongside Culinary Arts students by demonstrating professional baking techniques including:
Scaling ingredients
Dough mixing
Dough development
Fermentation management
Hand shaping
Scoring
Oven loading
Steam application
Cooling procedures
Packaging
Product evaluation
Provide coaching while maintaining commercial production standards.
Quality Assurance
Ensure every product meets established GCU quality standards regarding:
Appearance
Volume
Crust color
Crumb structure
Flavor
Texture
Finished weight
Packaging presentation
Evaluate products daily and document quality concerns.
Food Safety
Maintain compliance with:
Maricopa County Health Department regulations
HACCP principles
NSF sanitation standards
Arizona Food Code
University food safety policies
Maintain a clean, organized, inspection-ready bakery at all times.
Equipment Operation
Safely operate and maintain commercial bakery equipment including:
Spiral mixers
Planetary mixers
Dough sheeter
Bread divider and rounder
Avantco proof box
Rational Combi Oven
Commercial deck ovens
Reach-in refrigerators
Walk-in cooler
Walk-in freezer
Dough racks
Bakery scales
Bread slicers
Packaging equipment
Report maintenance concerns promptly.
Packaging & Distribution
Prepare products for daily delivery to:
GCBC Coffee Shops
Herd Stop
Campus Retail Operations
University Catering Events
Future Wholesale Customers
Ensure products are packaged, labeled, and staged for delivery according to established production timelines.
Administrative Responsibilities
Assist with inventory management.
Receive bakery deliveries.
Rotate inventory using FIFO principles.
Maintain production records.
Complete temperature logs.
Assist with ordering ingredients.
Participate in recipe development.
Assist with cost analysis.
Support special events and campus functions.
Required Qualifications
Associate degree in Baking & Pastry Arts, Culinary Arts, or related discipline; equivalent professional experience considered.
Minimum three years of professional artisan bread production experience.
Experience operating commercial bakery equipment.
Thorough understanding of fermentation, preferments, sourdough, dough development, and artisan bread production.
Knowledge of laminated dough production.
Strong organizational skills.
Ability to work independently.
Excellent communication skills.
Ability to mentor student employees in a positive learning environment.
Preferred Qualifications
Certified Baker credential
Experience in higher education or teaching kitchens.
Experience with wholesale bakery production.
Experience using Rational Combi Ovens.
Experience with three-day artisan bread production.
Knowledge of production scheduling and inventory management.
Physical Requirements
Ability to stand for extended periods.
Frequently lift up to 50 pounds.
Push and pull loaded speed racks.
Work in hot, humid production environments.
Perform repetitive mixing, shaping, lifting, and packaging tasks.
Bend, stoop, kneel, and climb ladders as necessary.
Core Competencies
The successful candidate will demonstrate:
Professionalism
Reliability
Initiative
Attention to detail
Time management
Teamwork
Adaptability
Positive attitude
Commitment to continuous improvement
Passion for artisan baking
Desire to mentor future culinary professionals
Performance Expectations
Success in this role will be measured by:
Consistent production of high-quality baked goods
On-time completion of daily production schedules
Product consistency
Food safety compliance
Equipment care
Inventory accuracy
Student engagement and mentorship
Waste reduction
Customer satisfaction
Contribution to the continued growth of the GCU Bake Shop and Canyon Catering & Events
Mission Statement
The GCU Bake Shop exists to prepare students for successful careers in the baking and culinary industries by operating a professional, production-driven bakery that supplies exceptional artisan products to the Grand Canyon University community while providing meaningful, hands-on experiential learning in a real commercial environment.
#INDLOPESUP
Embrace the challenge, enrich our future. #gcuhonors
The Honors College at Grand Canyon University is designed to produce exemplary graduates who are uniquely equipped to lead and serve in the workplace as well as within their local and global communities. Our mission is to develop servant leaders and change agents who are primed to enter the world with a competitive advantage over their contemporaries in the fields of problem solving, communication, critical thinking, evidence-based decision-making and cultural awareness.
Offices: 3300 W Camelback Rd, Phoenix, Arizona, US
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