Baker - Commissary Kitchen

Job summary

Prepare and finish breads, pastries, desserts, and other baked goods for catering, conferences, and retail outlets while following recipes, schedules, and quality standards. Plan production, manage ingredient orders and inventory, maintain food safety and sanitation, reduce waste, and collaborate with kitchen staff.

Job details

The Alma Mater Society (AMS) is the University of British Columbia’s (UBC) student society, and works to improve the academic, social and personal lives of the 56,000 UBC students at its Vancouver campus. The AMS also runs nine food and beverage outlets, a catering and conference operation, and the AMS Student Nest, providing on-campus employment opportunities and generating revenue that goes directly back into supporting the students at UBC. Position title: Baker Department: Food & Beverage (Commissary Kitchen) Reports to: Sous Chef Supervises: 1st Cook, 2nd Cook, 3rd Cook/Dishwasher Employee status: Full-time, Permanent Hours per week: up to 37.5 Compensation: $23.93 per hour This position is included under the MoveUP 378 Bargaining Unit. This position is in-person. Position Purpose The Baker is responsible for producing high-quality breads, pastries, desserts, and other baked goods for AMS Catering and Conferences and food service outlets. Working closely with the Chef de Cuisine and Sous Chef, the Baker ensures consistent product quality, maintains appropriate inventory levels, and adheres to AMS health, safety, and food safety standards. This role contributes to a positive, efficient, and collaborative kitchen environment while creating exceptional baked goods in culinary operations. Duties & Responsibilities Prepare, bake, and finish a variety of breads, pastries, desserts, and baked goods for catering and retail operations. Follow standardized recipes, production schedules, and quality standards to ensure product consistency. Assist with production planning to meet daily operational requirements and special event demands. Order ingredients and manage inventory using Optimum Control. Maintain food safety, sanitation, and workplace safety standards at all times. Monitor product quality, freshness, and presentation to ensure guest satisfaction. Minimize food waste through effective planning, storage, and production practices. Collaborate with chefs and kitchen staff to ensure smooth and efficient daily operations. Perform other related duties as assigned. Qualifications Minimum 2 years of experience in a commercial bakery, catering, hotel, or high-volume food service environment. Strong knowledge of bread, pastry, dessert, and baked goods production. Food Safe Level 1 Certification (or equivalent). Excellent organizational skills, attention to detail, and ability to work effectively within a team. Ability to work independently in a fast-paced environment. Ability to lift up to 50 lbs and perform the physical demands of the position. To Apply: Please submit your resume and cover letter. Application deadline: 11:59pm October 30, 2026. At the AMS, we believe that a diverse workforce enriches our organization and we value individual life experiences, knowledge and self-expression that different people bring. We actively seek to create an environment where all employees, regardless of their background, race, ethnicity, gender, age, sexual orientation, disability, or any other characteristics, feel valued, respected, and empowered to contribute their best. We warmly welcome and encourage individuals from any underrepresented group to apply for this position. We are dedicated to maintaining fair and inclusive practices in our hiring, promotion, and professional development processes to create the necessary conditions for a rewarding career. Due to the large volume of resumes we receive at the AMS, we are only able to contact those we are interested in interviewing and cannot reply to email/phone/walk-in inquiries regarding application status.

What you’ll do

Prepare and finish breads, pastries, desserts, and other baked goods for catering, conferences, and retail outlets while following recipes, schedules, and quality standards. Plan production, manage ingredient orders and inventory, maintain food safety and sanitation, reduce waste, and collaborate with kitchen staff.

Requirements

Requires at least two years of experience in a commercial bakery, catering, hotel, or high-volume food service environment, along with strong knowledge of baked goods production. Candidates need Food Safe Level 1 or equivalent, organizational and teamwork skills, the ability to work independently in a fast-paced kitchen, and the ability to lift up to 50 pounds.

Listed skills

• Production Planning · Preferred
• Teamwork · Preferred
• Organization · Preferred
• Attention to detail · Preferred
• Food safety · Preferred
• Quality Control · Preferred
• Occupational safety · Preferred
• Sanitation · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Bread Production
• Pastry Production
• Dessert Production
• Baking
• Recipe Execution
• Production Planning
• Inventory Management
• Optimum Control
• Food Safety
• Sanitation
• Workplace Safety
• Quality Control
• Food Waste Reduction
• Teamwork
• Organization
• Attention To Detail
• Retail Operations
• Organizational Skills
• Lifting Ability
• Planning
• Breads
• Food Services
• Food Safety And Sanitation
• Operations
• Retail Sales
• Product Quality (QA/QC)
• Detail Oriented

Job areas

• Food & Beverage
• Hospitality
• Trades
• Commissary Manager
• Baker
• Bakers, Pastry-cooks and Confectionery Makers
• Bakers

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