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Massachusetts General Hospital


Reports directly to the Food Production Assistant Manager of the Bakeshop. Produces bakery items and desserts following established policies, procedures and standardized recipes in accordance with patients, retail and catering needs. Ensures that all bakeshop items meet standards for quality and portion control set by the department. Maintains safety and sanitation standards throughout the unit.


  1. Produces bakery items and desserts as assigned following standardized recipes. Ensures acceptable food temperatures, food quality and appearance.
  2. Weighs and measures products/recipe ingredients utilizing approved standardized equipment.
  3. Uses the following equipment: rotary baking oven, steam-jacketed kettle, mixers, blenders, bread slicer, dough divider, pie maker , scales, etc. Operates and maintains equipment in a safe and sanitary manner. Informs Food Production Asst. Manager for the Bakeshop of any malfunctioning equipment.
  4. Utilizes appropriate safety equipment when handling heavy and hot equipment.
  5. Informs Food Production Asst. Manager for the Bakeshop of food and non-food order needs.
  6. In Asst. Manager of the Bakeshop’s absence accesses inventory of baked goods and production schedules and adjusts production and orders based on needs.
  7. Communicates with other bakeshop staff any production and order changes
  8. Completes inventories upon request. Rotates food supplies on a routine basis. Covers, dates and labels food appropriately. Informs Food Production Asst. Manager for the Bakeshop of outdated, overproduced/leftovers and any discrepancies with the inventories. Helps utilize leftovers.
  9. Cleans and sanitizes equipment and work areas as assigned, meeting department standards.
  10. Attends meetings and inservices as scheduled.
  11. Works with the staff in the unit during changes brought on by food availability, staffing issues and equipment availability.
  12. Reports pest control issues to manager.
  13. Wrap and distribute baked goods according to unit needs and deliver to areas as requested.
  14. Cleaning performed as needed and assigned.
  15. Complies with local, State and Federal health regulations in regards to the cooking, holding and storing of food at appropriate temperatures and in approved containers. Monitors time and temperature controls continuously.
  16. Develops, tests, and evaluates new and existing recipes. Offers menu suggestions for patient, retail and catering services.
  17. Monitors food production equipment for safety and sanitation, records equipment temperatures (ie: refrigerators
  18. Complies and enforces local, State and Federal regulations and food handling principles.


Work is performed in a typical institutional kitchen. Required to go in and out of refrigerated areas, lift. Must be able to lift up to 50lb. and push/pull 100lb., stand 8 hrs.


In absence of Asst. Bakeshop Manager will access and communicate production schedule and order changes as needed.

FISCAL RESPONSIBILITY: Follows standardized recipes and portioning to minimize waste and preserve hospital resources. Monitors and adjusts inventory of dry goods and bake shop items as needed. SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:

Read, write and comprehend English. Ability to count and perform basic math skills. Ability to calculate weights and measurements. Demonstrated history of cooking skills required. Requires manual dexterity and repetitivemotions. Able to decorate and write on cakes.


Required: Minimum of 3 years of baking experience in high volume bakery, restaurant or institutional kitchen.

High School Diploma preferred.

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