Baker Lead

Job Description

The Lead Baker is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. May be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs.

Job Responsibilities

• Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks
• Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.
• Cooks and prepares a variety of food according to production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
• Safely uses a variety of utensils including knives
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods
• Arranges, garnishes, and portions of food according to established guidelines
• Properly stores food by adhering to food safety policies and procedures
• Cleans and sanitizes work areas, equipment, and utensils
• Maintains excellent customer service and positive demeanor towards guests, customers, clients, and co-workers
• Adheres to Aramark safety policies and procedures including proper food safety and sanitation

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Previous experience as a supervisor in a related role preferred
• Experience as a baker or cook required
• Ability to work independently with limited supervision required
• Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
• Required to obtain food safety certification(s)
• Demonstrates basic math and counting skills
• Demonstrates interpersonal and communication skills, both written and verbal

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on  Facebook ,  Instagram and  Twitter .

1. Baking and Food Preparation

• Prepare, bake, finish, and display donuts, muffins, cookies, pastries, and other approved bakery products according to Tim Hortons standards and procedures.

• Follow established recipes, baking times, temperatures, and product-handling guidelines.

• Ensure products are fresh, properly cooked, consistently presented, and available throughout operating hours.

• Plan baking and preparation quantities based on sales trends, peak periods, and expected customer demand.

• Monitor product quality, appearance, freshness, and shelf life, removing products that do not meet standards.

2. Team Leadership and Training

• Lead, guide, and support bakery team members during daily operations.

• Assign baking, preparation, cleaning, and restocking duties to ensure work is completed efficiently.

• Train new employees on baking procedures, equipment operation, food safety, and quality standards.

• Monitor employee performance and provide coaching and feedback when required.

• Ensure team members follow scheduled breaks, assigned duties, and established workplace procedures.

3. Inventory and Waste Management

• Monitor bakery ingredients, frozen products, packaging, and other supplies to maintain appropriate stock levels.

• Assist with ordering and communicate replenishment requirements to the manager or supervisor.

• Check incoming deliveries for quantity, quality, damage, and proper storage conditions.

• Rotate inventory using FIFO (First In, First Out) and monitor expiry dates.

• Track production, unsold products, and waste to reduce unnecessary losses and control food costs.

4. Food Safety and Sanitation

• Ensure compliance with food safety requirements, company policies, and Tim Hortons operating procedures.

• Monitor and record required food, refrigerator, and freezer temperatures.

• Ensure proper thawing, storage, labelling, dating, and handling of ingredients and finished products.

• Maintain high standards of personal hygiene, handwashing, and sanitation.

• Ensure baking equipment, utensils, work surfaces, floors, and storage areas are cleaned and sanitized according to established schedules.

• Identify and report food safety risks, equipment issues, and potential workplace hazards to the manager.

5. Production Planning and Operational Standards

• Prepare and maintain daily bakery production sheets, temperature logs, and waste records.

• Monitor product availability and replenish bakery displays and backup stock as needed.

• Adjust production quantities based on sales, customer demand, and product availability.

• Ensure opening, shift-change, and closing baking responsibilities are completed on time.

• Coordinate with front-counter team members to prioritize urgent product requirements and maintain smooth operations.

6. Equipment Operation and Maintenance

• Operate ovens, proofers, freezers, mixers, and other bakery equipment safely and according to training.

• Check equipment regularly to ensure it is operating correctly and producing consistent results.

• Report equipment malfunctions, maintenance requirements, and calibration concerns to the manager.

• Ensure equipment is cleaned, maintained, and ready for use according to established procedures.

7. Communication and Reporting

• Communicate product shortages, inventory concerns, waste levels, and operational issues to the supervisor or manager.

• Provide updates on production progress and any delays affecting product availability.

• Work collaboratively with front-counter employees, supervisors, and other team members.

• Complete assigned reports and maintain accurate production and inventory records.

• Perform other related duties as assigned by management.

These responsibilities reflect common bakery leadership duties, including production planning, staff training, inventory management, quality control, and food safety.