Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws students from around the nation and world. The 425‐acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek, wooded hills, and hiking trails in the Crum Woods.

Through Swarthmore College's referral program, new hires in Swarthmore Dining will receive a $500 bonus award after completing six months of employment, if they were referred by a current Swarthmore staff member. For more information on the employee referral program at Swarthmore College, please visit https://www.swarthmore.edu/human-resources/employee-referral-award-program.

As a member of the Dining Services department, the Culinary Lead Baker will oversee the day to day operations for a specific function within dining services. Working in a fast-paced and dynamic environment, having a passion for food, enjoying being part of an energetic team and the opportunity to make a difference in the student’s dining experience on Swarthmore’s campus.

Bakes and decorates cakes, pies, muffins, breads, cookies and biscuits according to recipes. Develops new recipes for the bakery department in consultation with the culinary services director or sous chef. Continually strives to make new and exciting baked goods available for the residential dining program and catering. Prepares and serves food items according to standards. Uses and cleans commercial baking equipment.

Essential Responsibilities:
• Bake cookies, pies, cakes, and other pastries as necessary per the provided production and catering sheets; assists in production planning to meet daily requirements.
• Makes suggestions to sous chef for new dessert ideas /recipes
• Assigns tasks and menu production to each cook or baking assistant on shift and direct cooks on shift
• Communicate procedures when required in order to produce menu items according to recipe
• Reads recipes and produces product consistent with recipes and production
• Maintains departmental standards for all menu items
• Place finished products on the line in a timely manner.
• Ensures faculty, students and staff receive safe food products of the highest quality, freshness, and consistency, according to department standards
• Stores all food products properly. Wrap tightly, date and label all food items. Transport food to the appropriate walk-in refrigerator or freezer.
• Clean as you go and sanitize the cook line as well as equipment, walls, floors, hoods, walk-ins, and line coolers.
• Promotes teamwork by assisting in cleaning areas of the kitchen, sweeping and mopping, cleaning the coolers, organizing dry storage etc.
• Observes the basic rules of kitchen safety, sanitation and back door safety.
• Uses First in First Out (FIFO) rule to ensure proper rotation.
• Utilizes various cleaning chemicals in accordance with Material Safety Data Sheets (MSDS).
• Completes all running, opening and closing side work. Get checked out by management before leaving at the end of your shift.
• Providing friendly and competent customer service.
• Record food temp logs of hot and cold food items.
• Ensure proper cooling down of all hot food items before placing them in the refrigerator.
• Prepare all foods at the correct temperature according to the HACCP Guidelines.
• Make suggestions to sous chef for menu items and recipe adjustments
• Communicate clearly with front of house about menu items and portion sizes
• Record production clearly.
• Monitor and communicate with the line server/food runner about menu items and portion control.
• Maintain a visual contact with the front of the house and customers.
• Assists Sous chef with performance reviews

Additional Responsibilities:
• Serve on the line at beginning of lunch period and other time as assigned
• Collaborate and work with other areas of Dining Services department
• Participate in continuing education/training
• Assist management team in developing ideas for events and recipes.
• Performs other job-related duties as assigned

Supervisory Responsibilities:
• Provide leadership for bakery assistant and bakery associated.
• Prioritize and delegate tasks for daily menu and prep.
• Ensure all menu items are produced in a timely manner for prompt delivery to our customers
• Provide input into catering menus and develop new menu items
• Trains team on how to clean kitchen equipment carefully to prevent damage or injury.
• Responsible for recipe adjustments and execution of production
• Give feedback to chef for performance reviews

Required Qualifications:
• High school diploma with 2-3 years of experience in high volume food establishment or associate degree in culinary with 1-3 years of experience.
• Serve-safe certification
• Communicate clearly

Physical Demands:
• Sustained standing, frequent bending, reaching
• Move, lift and carry supplies, equipment and materials weighing up to 50 pounds without assistance from floor to waist height.
• Carry supplies up or down stairs as necessary
• Lift items above shoulder height

Working Conditions:
• Fast paced, high volume environment.
• Seven day operation, including nights and weekends.
• Must be able to adapt to ever-changing demands of college dining services.
• Must work in inclement and severe weather conditions
• Could be a noisy environment.
• Floors could be wet, non-slip shoes required.

Preferred Qualifications:
• Culinary program certificate with 3-5 years of experience in high volume food establishment
• Serv-safe certification
• Food Allergen knowledge/certification
• Valid PA driver's license

Notice to Applicants - Covid-19 Vaccination Requirement

Review the Swarthmore Benefits Guidebook, we offer benefit plans starting at zero cost! Upon benefit eligibility, the College contributes 10% of an employee’s salary to their retirement account. Employees are 100% vested in their accounts on the date participation begins.

Tuition Grant Program

Paid Time Off (Staff) 

Holiday Schedule

Swarthmore College actively seeks and welcomes applications from candidates with exceptional qualifications, particularly those with demonstrable commitments to a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer. Women and minorities are encouraged to apply.

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About Swarthmore College

Since its founding in 1864, Swarthmore College has given students the knowledge, insight, skills, and experience to become leaders for the common good. Offering a liberal arts and engineering curriculum, the College is private, yet open to all regardless of financial need. It is also decidedly global in outlook, drawing students from around the world and all 50 states. The diversity of perspectives represented by Swarthmore students, faculty, and staff - including different viewpoints, identities, and histories - contributes to the community's strong sense of open dialogue and engagement with ideas and issues.

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