KIPP NYC Baker, Culinary Team

Company Description

KIPP NYC Public Schools is a non-profit network of free, public charter schools that prepares students for success in college and life. In 1995 we started our first middle school, KIPP Academy, in The Bronx.  Our goal was to graduate students with the strength of character and academic abilities needed to succeed in high school, college and beyond – and in so doing, to prove what is possible for all students.  Today, our New York City network is comprised of eight elementary schools, nine middle schools, one high school, and KIPP Forward, a comprehensive support program for our alumni. KIPP NYC Public Schools currently serves more than 9,350 students and alumni and has a staff of more than 850 and continues to grow!

Job Description

Position Overview:

The Baker, working an afternoon to evening shift, is responsible for preparing, baking, and ensuring the quality of a variety of baked goods in compliance with USDA Child Nutrition Program standards and school food service guidelines. This role requires an individual who can work independently during afternoon and evening shifts, producing fresh, nutritious baked goods that meet the needs of students, staff, and school events.

Roles & Responsibilities:

• Baking and Preparation
  • Prepare and bake a variety of baked goods, including but not limited to breads, rolls, muffins, cookies, and desserts, following standardized recipes and portion control guidelines.
  • Ensure all baked goods meet USDA nutritional standards for the National School Lunch Program (NSLP) and breakfast program.
  • Monitor production schedules to ensure that baked goods are prepared on time for the next day’s meal service.
• Quality Control
  • Check the quality of ingredients and finished products to ensure that baked goods meet quality standards.
  • Adjust oven temperatures, baking times, and ingredient quantities as necessary to maintain the consistency of baked goods.
  • Conduct taste tests and visual inspections of products to maintain high standards of food quality and presentation.
• Sanitation and Food Safety
  • Follow all USDA and local Department of Health (DOH) food safety regulations, including proper storage, labeling, and temperature control for ingredients and finished products.
  • Maintain a clean and organized baking area, including work surfaces, ovens, and all baking equipment.
  • Ensure that all food handling procedures are compliant with HACCP (Hazard Analysis Critical Control Points) guidelines.
• Inventory and Ordering
  • Monitor inventory levels of baking ingredients and supplies and communicate with the Kitchen Manager regarding reorders as needed.
  • Ensure that all ingredients are fresh and rotated using the FIFO (First In, First Out) method to minimize waste.
• Collaboration and Communication
  • Work closely with the kitchen team and cafeteria staff to coordinate baked goods production with other meal components.
  • Communicate with the Kitchen Manager or Head Chef regarding any special baking requests or menu adjustments.
• Special Events and Catering
  • Assist in preparing baked goods for special school events, celebrations, or catering needs, ensuring consistency in quality and presentation.
• Record Keeping
  • Maintain accurate production logs, including batch sizes, baking times, and temperatures.
  • Record ingredient usage to ensure compliance with portion control and to assist with inventory management.

Working Conditions:

• Exposure to heat from ovens, burners and steam trays; exposure to cutting and slicing equipment and machines with moving parts; exposure to wet conditions, uneven and slick surfaces; exposure to high noise levels from kitchen equipment and students at meals; 
• Required to move heavy supplies and full pans of food weighing up to fifty (50) pounds, sometimes above and below shoulder height; 
• Required to comply with KIPP NYC Covid-19 Precautions including regular testing and mask wearing.
• Professional  development opportunities 
• Daily meals
• Growth opportunities to full time, benefited positions.

Qualifications

• Current food safety certification (e.g., ServSafe) is required or must be obtained within 30 days of employment.
• Prior experience as a baker, preferably in a school, institutional, or commercial kitchen setting.
• Familiarity with USDA Child Nutrition Program standards and school meal guidelines is preferred.
• Strong understanding of baking techniques, including measuring, mixing, proofing, and b