Director of Baking Operations

Overview

The Culinary Services departments at the College of Saint Benedict (CSB) and Saint John’s University (SJU) invite applications for a full-time (1.0 FTE), benefit-eligible position of Director of Baking Operations. The role oversees baking and pastry vision across CSB and SJU campuses, including recipe development, product innovation, staff training, and quality assurance for all baked goods and dessert programs. The Director of Baking Operations ensures dining services offer exceptional, consistent, and customer-focused baked items that meet nutritional, dietary, and operational standards while fostering a culture of creativity, continuous learning, and excellence.

To learn more about benefits, visit the benefits page  posted wage represents CSB and SJU’s good faith estimate of likely compensation at the time of posting. Actual pay will depend on experience, qualifications, and skills and may fall outside the indicated range.

• Health, Dental, and Vision Insurance
• 18 Paid Holidays Annually
• Generous Vacation and Sick Leave
• Life and Long-Term Disability Insurance
• Tuition Remission for Eligible Dependents
• Employer Contributions to a Retirement Plan
• Employee Assistance Program with access to free or discounted counseling, legal guidance, financial coaching, and more

Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

• Coordinate with bakery staff and operations across both campuses, ensuring adherence to production schedules, quality standards, and sanitation guidelines.
• Standardize processes and implement best practices to maintain consistency in appearance, taste, and quality of baked goods.
• Work closely with purchasing managers to source ingredients and evaluate vendor quality.
• Monitor food cost, waste management, portion control, and efficiency metrics to meet budget goals.
• Ensure compliance with all health, safety, and food-handling regulations.
• Oversee and assist with food preparation and execution
• Cover shifts as needed to address absences or staffing shortages.

• Create, test, and standardize recipes for breads, pastries, desserts, and special dietary offerings.
• Lead innovative initiatives to continually refresh menus, increase variety, and align product offerings with customer preferences and food trends.
• Collaborate with culinary leadership to integrate baking programs into seasonal menus, special events, and retail concepts.
• Evaluate new ingredients, equipment, and techniques to enhance product quality, efficiency, and sustainability.

• Train staff and student employees in proper baking techniques, equipment use, and food safety standards.
• Provide supervision, support, and direction to bakery team employees.
• Conduct regular performance evaluations and provide constructive feedback to team members.
• Develop ongoing training programs, including skill assessments, workshops, and demonstrations.
• Mentor and support bakery teams to build expertise, creativity, and consistency.
• Ensure a safe, inclusive, and collaborative work environment that supports continuous growth.

• Partners with campus dining leadership, marketing teams, and student groups to gather feedback and develop customer centered bakery offerings.
• Participate in campus events, tastings, and community engagement initiatives to promote the bakery program.
• Work with nutrition teams to analyze recipes, accommodate dietary needs, and support wellness initiatives.

Other duties as assigned.

• Degree, or certificate, in Baking & Pastry Arts, Culinary Arts, Hospitality, or related field, or equivalent professional experience.
• Five or more years of progressive experience in baking and pastry operations, preferably in a high-volume or multi-site environment.
• Experience with in college/university dining services or large-scale bakery operation preferred.
• Strong background in recipe development, menu creation, and bakery production systems.
• Demonstrated experience training and mentoring staff.
• Knowledge of current baking trends, dietary needs, and…