Baker

The Baker prepares fresh breads, breakfast pastries, desserts, snacks, and other baked goods that contribute to the daily rhythm, comfort, and celebration of life at Jameson Ranch Camp. Working under the direction of the Lead Chef, the Baker ensures that baked items are prepared safely, consistently, attractively, and on schedule for meals, special events, and camp traditions.

This position is ideal for a dependable, organized, creative culinary professional who enjoys working as part of a small, collaborative kitchen team. The Baker understands that food at camp is more than fuel: it is a daily expression of care for campers, staff, and the community they build together each summer.

Position Summary

The Baker is responsible for planning and producing assigned bakery items; accurately measuring, mixing, shaping, baking, finishing, cooling, storing, and serving baked goods; and maintaining a clean, safe, well-organized bakery work area. The Baker works under the supervision of the Lead Chef and coordinates closely with the Sous Chef and other kitchen staff.

The Baker may prepare items including breads, rolls, muffins, cookies, cakes, bars, pies, cobblers, breakfast pastries, desserts, special-diet baked goods, and other menu items assigned by the Lead Chef.

Primary Responsibilities

Bakery Production

• Prepare fresh baked goods for breakfast, lunch, dinner, snack service, staff needs, special events, and camp traditions as assigned by the Lead Chef.
• Follow standardized recipes, production schedules, portion expectations, and culinary directions established by the Lead Chef.
• Measure, weigh, scale, mix, shape, proof, bake, cool, finish, portion, package, and store products accurately and consistently.
• Produce bakery items that meet Jameson Ranch Camp's expectations for quality, taste, appearance, freshness, portion size, and timely service.
• Assist with the preparation of desserts and other meal components when bakery production is complete or when kitchen needs require additional support.
• Adapt production appropriately when directed by the Lead Chef to address dietary restrictions, food allergies, special events, changing attendance numbers, or available ingredients.
• Help develop practical, camp-appropriate bakery ideas and seasonal desserts that are appealing, efficient, safe, and feasible within the camp's food-service operation.

Equipment and Work Area

• Safely operate bakery and kitchen equipment, including ovens, mixers, proofers, scales, refrigeration equipment, food processors, sheet pans, hand tools, and other assigned equipment.
• Inspect equipment and work areas before use and promptly report malfunctioning, damaged, or unsafe equipment to the Lead Chef or Camp Director.

Food Safety and Sanitation

• Follow all Jameson Ranch Camp food-safety procedures and all applicable Kern County Health Code and Food Safety Code requirements.
• Maintain strict standards for personal hygiene, handwashing, food handling, temperature control, allergen awareness, cross-contamination prevention, cleaning, and sanitation.
• Keep bakery equipment, counters, storage areas, utensils, mixers, ovens, cooling racks, floors, and food-contact surfaces clean and sanitary throughout each workday.
• Safely store raw ingredients, prepared doughs, finished goods, and potentially hazardous foods at required temperatures.
• Follow established procedures for cleaning, sanitizing, dishwashing, waste disposal, and end-of-day shutdown.

Teamwork and Camp Service

• Work willingly and effectively beside the Lead Chef, Sous Chef, kitchen staff, counselors, and other Jameson Ranch Camp coworkers.
• Communicate clearly about production timing, ingredient needs, special-diet concerns, completed tasks, and anticipated challenges.
• Assist with meal service, dishwashing, kitchen cleanup, food preparation, or other kitchen duties as assigned.
• Maintain a steady, flexible, and respectful presence during early mornings, busy meal periods, special events, and unexpected operational changes.
• Support the Lead Chef's systems, standards, menu plan, and decisions while bringing appropriate initiative, creativity, and problem-solving to daily work.

Qualifications

• Demonstrated baking experience in a commercial, institutional, camp, school, catering, restaurant, bakery, or high-volume food-service environment.
• Working knowledge of baking methods, ingredient measurement, scaling, dough and batter preparation, oven operation, cooling, finishing, portioning, and storage.
• Ability to follow recipes precisely while producing food efficiently for a large group.
• Knowledge of safe food handling, allergen awareness, cross-contamination prevention, cleaning and sanitation, and time-and-temperature food-safety requirements.
• Food-handler certification as required by Jameson Ranch Camp and applicable local regulations; food safety certification or comparable training is preferred.
• Ability to work early-morning hours and to meet production deadlines reliably.
• Ability to stand, walk, bend, lift, carry, and perform repetitive kitchen tasks for extended periods; ability to lift up to 50 pounds is preferred.
• Ability to work independently on assigned production while remaining a collaborative and responsive member of the kitchen team.

Supervision and Schedule

The Baker reports to the Lead Chef and works in close coordination with the Sous Chef. This seasonal position requires dependable attendance, early-morning availability, flexibility, and a willingness to work evenings, weekends, and extended hours when necessary to support the camp schedule.