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Baking Jobs (NOW HIRING)

CIA

Baking & Pastry Chef Instructor

Hyde Park, NY · On-site

$75K - $80K/yr

POSITION SUMMARY The Culinary Institute of America, Hyde Park, NY, the world's premier culinary college is looking for Baking and Pastry Faculty member that is responsible for teaching students in ...

Devils Food

Baking/Pastry Assistant

Denver, CO · On-site

$16/hr

We pride ourselves on our scratch baking program and are looking for the right person to help with this growing kitchen. This is an entry level position with on the job training. An ideal candidate ...

COCC

Part Time Instructor Baking & Pastry (POOL)

Bend, OR

$17 - $22.25/hr

Part Time Instructor Baking & Pastry (POOL) Below you will find details for the position including any supplementary documentation and questions you should review before applying for this opening. To ...

Corner Store

Baking

Chatham, MA

$14 - $18.50/hr

Under limited direction from kitchen lead, measures, and mixes ingredients to make and bake whoopie pies, cookie dough, brownies, biscotti, toppings, icing, and other baked goods. Completes any ...

SusieCakes

Pastry/ Baking Team Lead

Dallas, TX · On-site

$20 - $22/hr

The Production Manager leads the culinary operation by means of baking and building of delicious cakes and other baked goods in house. They are in charged with ensuring the highest quality baked ...

EPI Breads

Baking/Packaging Assistant

Muskegon, MI · On-site

$14 - $16/hr

We are looking for Packaging and Baking Assistants for all our 3 shifts (morning, afternoon, and night), 6 days a week. Epi Breads is a wholesale food manufacturer that makes bread for restaurants ...

Epi Breads

Baking/Packaging Assistant

Muskegon, MI · On-site

$14 - $16/hr

We are looking for Packaging and Baking Assistants for all our 3 shifts (morning, afternoon, and night), 6 days a week. Epi Breads is a wholesale food manufacturer that makes bread for restaurants ...

Devils Food

Baking/Pastry Assistant

Denver, CO · On-site

$16/hr

We pride ourselves on our scratch baking program and are looking for the right person to help with this growing kitchen. This is an entry level position with on the job training. An ideal candidate ...

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How much do baking jobs pay per hour?

As of May 31, 2026, the average hourly pay for baking in the United States is $14.90, according to ZipRecruiter salary data. Most workers in this role earn between $12.50 and $16.35 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Baker, and why are they important?

To thrive as a Baker, you need strong knowledge of baking techniques, ingredient properties, and food safety, often supported by a culinary degree or apprenticeship. Familiarity with commercial baking equipment, inventory systems, and possibly certifications in food handling are also important. Attention to detail, time management, and creativity help bakers produce consistent, high-quality baked goods and adapt to customer preferences. These skills ensure product quality, efficient kitchen operations, and customer satisfaction in a competitive food industry.

What are some common challenges bakers face when working in a commercial bakery setting?

Bakers in commercial bakery settings often work early mornings or overnight shifts to ensure fresh products are available for customers each day. Managing large-scale production while maintaining consistency and quality can be challenging, especially during peak seasons or when fulfilling large orders. Coordination with other team members, such as pastry chefs and packagers, is crucial to keep operations running smoothly. Additionally, adapting to new recipes, ingredient substitutions, or changes in equipment may require flexibility and continuous learning.

What does a baker do?

A baker is responsible for preparing and baking a variety of breads, pastries, cakes, and other baked goods. They measure and mix ingredients, follow recipes, operate ovens and other baking equipment, and ensure products are cooked to perfection. Bakers often work early hours to provide fresh goods for customers, and may also be involved in decorating, packaging, and maintaining inventory. Attention to detail and creativity are important skills for success in this role.

What is the difference between Baking vs Pastry Chef?

AspectBakingPastry Chef
CredentialsHigh school diploma or culinary training, certifications varySimilar credentials, often with specialized pastry certifications
Work EnvironmentBakery, commercial kitchens, food production facilitiesBakery, restaurants, hotels, pastry shops
Industry UsageCommonly used in retail and commercial bakingUsed in fine dining, specialty pastry shops
Job FocusPreparing bread, cookies, and basic baked goodsCreating intricate desserts, pastries, and confections

While both baking and pastry chefs work in similar environments and share many skills, baking generally involves preparing bread and simple baked goods, whereas pastry chefs focus on complex desserts and pastries. The roles often overlap, but pastry chefs typically require more specialized skills and training.

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Baking jobs near you
Baking & Pastry Chef Instructor

Baking & Pastry Chef Instructor

CIA

Hyde Park, NY • On-site

$75K - $80K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 5 days ago

Culinary Institute Of America rating

5.7

Company rating: 5.7 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

496th of 530 rated colleges and universities

Job description

The anticipated hiring range for this position is $75,000 to $80,000 per year. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!
As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY
The Culinary Institute of America, Hyde Park, NY, the world's premier culinary college is looking for Baking and Pastry Faculty member that is responsible for teaching students in their particular course(s) in a professional manner. The responsibilities of the position include preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and developing the intellectual property of the CIA. Faculty members also provide professional and career advice for students pursuing careers in the foodservice industry, maintain office hours, assist students who are having difficulty with studies, and honor CIA policies. Faculty members are also expected to contribute to the overall operation of the college and support the mission of the Institute.
ESSENTIAL RESPONSIBILITIES
  • Prepare and execute upon daily lesson plans for classes and teach classes, in a manner consistent with the philosophy, policies, and guidelines of the CIA.
  • Continually participate in the assessment process of the student's educational development/goals as it relates to the needs of the Baking and Pastry Arts Department as well as the overall needs of the Institute.
  • Work individually with students who require extra help, have questions about course information, want career guidance, or who need assistance in their studies.
  • Provide regular and useful feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria; and file course grades promptly.
  • Prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, along with other relevant educational materials.
  • Conduct instruction and any food preparation in a quality manner within budgetary limits.
  • Teach courses as assigned and follow the schedule provided for that course.
  • Supervise students in preparing quality food within Institute guidelines.
  • Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's professionalism, uniform, and hygiene policy, and other academic policies.
  • Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, and/or classrooms.
  • Remain current with developments in the foodservice and hospitality industries; plan annual professional development; and strive to accomplish the goals set out in the formal annual plan.
  • Contribute to the growth of the CIA by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
  • Any and all other duties as assigned.

REQUIRED QUALIFICATIONS
Education:
  • Associate's Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of these disciplines.

Experience:
  • A minimum of eight (8) years' experience which includes managerial level duties and responsibilities in the Food Service/Hospitality Industry with a strong focus on Baking and Pastry.
  • Fine dining, Baking/Pastry production and prior training experience is required.

PREFERRED QUALIFICATIONS
  • Previous instructional experience preferred, with a strong preference given to a record of academic experience and scholarship.
  • Bachelor's degree or higher.
  • Advanced professional certification such as CEPC, CMPC, CMB, or ProChef®.
  • Certified Hospitality Educator (CHE).
  • ServSafe certification.

REQUIRED SKILLS
  • High skill level in Baking and Pastry Arts, management, food costing, and sanitary practices.
  • Strong written and oral communication skills, including the ability to break complex concepts down to an appropriate level for students.
  • Ability to identify learning outcomes, and execute plans to achieve those objectives with students.
  • Strong teamwork, organizational and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
  • Ability to stay abreast of industry trends and breakthroughs, and incorporate into curriculum.
  • Skilled in the use of Microsoft Office applications, including e-mail software, Excel, Word, and PowerPoint. Knowledge of or ability to quickly learn industry specific software relating to educational technology, grading systems, scheduling systems and purchase ordering systems.

WORKING CONDITIONS
  • Must have the ability to lift fifty (50) pounds on a frequent basis.
  • Must be able to stand for extended periods of time in a typical kitchen environment.
  • Must be able to perform hands on demonstrations of baking and pastry techniques and correct use of equipment.
  • Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.

Resume and Cover Letter must be submitted with application.
Applicants may be asked to provide a portfolio.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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