Baker

Camp Denali is a small, family-run wilderness lodge located in the heart of Denali National Park. The Park Road is temporarily closed at its midway point, meaning that our only access is by air. We are currently operating as a fly-in lodge and we will continue to do so until the Park Road reopens, likely Summer 2027.

Position Description:

The baker is responsible for producing all baked goods for guests and staff at Camp Denali, approximately 60 people per day in 2023. The position can be 5 days per week or 2-3 days per week paired with breakfast cook shifts to fill-in the balance of the workweek (refer to breakfast cook job description for specifics), depending on company need.

Compensation:

Pay begins at $21.00 per hour / $31.50 per OT hour / $215.25 per 9.5-hour day. Employer may pay higher wages based on seniority with Camp Denali and level of skill. Room and professionally prepared meals are provided free for the summer. A travel stipend is paid upon completion of a full season. Gratuities are pooled and divided equally among all staff, amounting to approximately $500/person/month.

Major Functions:

The baker is responsible for producing all baked goods for approximately 30 guests and 30 staff. These items include breakfast pastries and sweet breads, lunch sandwich breads, dinner rolls and breads (e.g. focaccia, sourdough baguettes, challah), cookies and bars, dinner desserts and sauces (e.g. panna cotta, fruit tarts, cakes, galettes, souffles).

Other responsibilities include, but are not limited to, maintaining sourdough starter, making yogurt and buttermilk, restocking bakery supplies, and remaking any items that did not turn out well. Bakers must have strong verbal and written communication skills and be able to work collaboratively with the entire food service team. Bakers are responsible for providing clear written instructions for the dinner cook and assistant cook concerning the precise plating and garnishing of dinner breads and desserts. All members of the food service team participate in washing dishes and maintaining a clean and tidy workspace upon shift completion. Bakers participate in menu planning, updating and adding new recipes, and scaling recipes. Must be able to effectively communicate issues and proposed solutions to the Executive Chef, as needed.

Knowledge, Skills, Abilities:

Bakers create premium quality products made from basic ingredients, without dependence on pre-made, commercial mixes. Bakers take an active role in reducing food waste by thoughtfully incorporating appropriate leftovers into bakery products. Experience and demonstrated ability with volume production, portion control, and organization are necessary. Some breakfast cooking experience, including the use of a grill is preferred, but not required. The baker may train and mentor breakfast cooks in the creation of muffins, biscuits, and scones. To be successful in this role, one must be self-directed in their daily tasks, be highly detail-oriented, bring top-notch time/space management, and need little oversight but be willing to receive supervision.

Other Requirements:

• Bring a genuine desire to live and work in a remote, self-sufficient, small community setting. ● Asolid educational and/or experiential background in baking is essential, including a minimum of two years of professional bakery/pastry experience.
• Bakers will need to bring a working knowledge of Microsoft Word and Excel, as well as basic familiarity with Google Docs.
• All staff are required to have a current Alaska Food Worker card (online, on-demand, valid for three years).

Working Conditions & Physical Demands:

Physical demands include lifting/carrying 50# sacks, moving heavy trays of product, being on one’s feet for long periods, loading/unloading heavy objects from hot ovens and dishwashers