Third Cook - Baker

Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff.

Job Description:

Amherst College invites applications for the Third Cook - Baker position. The Third Cook - Baker is a full-time, year-round position. The expected salary range for this job opportunity is: $21.24 to $21.75 per hour.

The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information.

The Third Cook - Baker supports daily bakery production that enhances the campus dining experience and contributes to student life. This position is responsible for preparing baked goods and related menu components in accordance with Dining Services standards for quality, consistency, presentation, and timeliness. Working collaboratively with culinary and service team members, the Third Cook - Baker helps ensure that production needs are met in a supportive, team-oriented environment.

This role requires a baker with solid foundational skills and experience in basic baking techniques and recipe execution. The Third Cook - Baker should be comfortable working in a production setting, following standardized recipes, and maintaining organized work habits. Attention to detail, reliability, and a willingness to work as part of a team are essential.

The schedule varies in response to operational needs and flexibility is required, as this position may support early morning shifts, assist with catering production, or contribute to campus-wide events. This part-time role provides additional support during high-volume periods to help maintain consistent bakery operations.

Food Safety and Allergen Awareness

All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members.

Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues.

Summary of Responsibilities:

Bakery Production

• Prepare and bake quality products for student dining, catering, faculty dining, and retail operations in accordance with departmental standards
• Follow standardized recipes and established production methods
• Scale, mix, shape, bake, finish, and platter assigned baked goods
• Assist with daily production of cookies, bars, breads, pastries, and other bakery items
• Complete production tasks accurately and within established timelines
• Communicate product shortages, equipment concerns, or production issues to supervisors
• Work collaboratively with team members to meet daily operational needs
• Support special events and catering production as assigned

Organization, Stocking, and Sanitation

• Maintain a clean, orderly, and sanitary bakery at all times
• Clean and break down equipment during and after production
• Properly store tools and equipment and ensure work areas are organized
• Assist with stocking ingredients and rotating product using FIFO practices
• Monitor storage areas and communicate restocking needs
• Support waste reduction efforts and maintain quality control standards

Qualifications:

Required

• High School Diploma or equivalent
• 1 to 3 years of related experience
• Equivalent work experience in lieu of minimum education and related experience; 5+ years in bakery production
• Foundational knowledge of basic baking techniques (mixing methods, scaling ingredients, baking times and temperatures)
• Ability to accurately follow standardized recipes and written production sheets
• Basic knife skills and safe equipment handling
• Ability to work efficiently in a fast-paced environment
• Strong organizational skills and attention to detail
• Reliable attendance and punctuality
• Ability to work independently on assigned tasks and as part of a team
• Ability to lift up to 50 lbs. and stand for extended periods
• Commitment to working in a welcoming and inclusive community
• Successful completion of required reference and background checks
• An acceptable criminal offender records information (CORI) check
• Successful completion of pre-employment physical and lift test

Preferred

• 5+ years of experience in a bakery, café, or high-volume food service operation
• Culinary or Baking & Pastry coursework, certificate, or apprenticeship experience
• Experience with basic doughs, batters, and finishing techniques
• Familiarity with commercial bakery equipment
• ServSafe Certification

Interested candidates are asked to submit a resume and cover letter online at https://amherst.wd5.myworkdayjobs.com/Amherst_Jobs. Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request.

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.