Occupation · SOC 51-3011
Bakers
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Median wage
$36,650
$27,560–$48,260
Projected growth
+5.7%
Average growth
Annual openings
1,400
per year
Employed (US)
231,890
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
104 mapped
Core skills
MonitoringJudgment and Decision MakingActive ListeningSpeakingCritical ThinkingActive LearningCoordinationTime Management
Knowledge areas
Production and ProcessingCustomer and Personal ServiceFood ProductionEnglish LanguageMathematics
Technology & tools
Time accounting softwareEnterprise resource planning ERP softwareData base user interface and query softwareAnalytical or scientific softwareElectronic mail software
Representative tasks
Check products for quality, and identify damaged or expired goods.Set oven temperatures, and place items into hot ovens for baking.Combine measured ingredients in bowls of mixing, blending, or cooking machinery.Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.Check the quality of raw materials to ensure that standards and specifications are met.Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.Adapt the quantity of ingredients to match the amount of items to be baked.Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.Decorate baked goods, such as cakes or pastries.Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.Direct or coordinate bakery deliveries.Order or receive supplies or equipment.Prepare or maintain inventory or production records.Operate slicing or wrapping machines.Develop new recipes for baked goods.
Competency framework
Skill expectations by proficiency level.
emerging
Oven temperatures and timer settings — identify and apply under direct supervision in a production bakery.Measured flour and basic ingredients — weigh and combine using scales or graduated containers following a written recipe.Mixing and blending machinery controls — set time and speed parameters according to supervisor instructions on the production floor.Dough portions — place into pans, molds, or sheet trays under guidance in a commercial baking environment.Baked product color and surface appearance — observe and report deviations to a lead baker during a production shift.Raw material quality checks — perform visual inspections of incoming ingredients against basic standards with trainer oversight.Finished baked goods — identify visibly damaged or expired items during a routine quality check on the packaging line.Hand tools and bench equipment — use safely and clean properly at the end of each shift in a bakery production area.Verbal instructions from supervisors — listen actively and follow step-by-step baking protocols in a high-volume kitchen.Basic food safety and sanitation rules — apply consistently during ingredient handling and workspace preparation on the production floor.
developing
Oven temperature and humidity settings — adjust independently based on product type and batch size during a routine production run.Ingredient measurements for multiple recipes — weigh and prepare batters, doughs, fillings, and icings with minimal oversight in a commercial bakery.Mixing machine and steam kettle controls — configure time and speed settings to meet recipe specifications across standard product lines.Dough proofing and pan-loading sequences — execute consistently and on schedule to maintain production throughput targets.Product color and texture during baking — monitor and make real-time oven or conveyor speed adjustments to meet quality standards.Raw material specifications — evaluate incoming ingredients against quality standards and flag non-conforming stock to a supervisor.Damaged or expired goods — identify and segregate systematically during end-of-shift quality audits with limited direction.Production time blocks — manage personal workflow across multiple bake cycles to meet daily output goals in a mid-size bakery.ERP or time-accounting software — enter basic production data such as batch quantities and completion times as directed by facility procedures.Coordination with co-workers on adjacent stations — communicate clearly to keep ingredient prep, mixing, and baking stages synchronized.
proficient
Full bake cycle from ingredient prep through finished product — execute autonomously across diverse product lines in a high-volume production bakery.Non-routine quality defects in texture, color, or structure — diagnose root causes and implement corrective adjustments to oven settings or formulations.Ingredient scaling and recipe conversion — perform accurately for varying batch sizes using mathematical ratios and production specifications.Complex mixing, proofing, and baking sequences — coordinate across multiple machines and ovens simultaneously to sustain production schedules.Raw material quality standards — enforce rigorously by evaluating supplier deliveries and documenting non-conformances in facility tracking systems.Oven humidity, temperature, and conveyor variables — optimize concurrently for seasonal or equipment variation to maintain consistent product quality.Production and processing knowledge — apply to troubleshoot equipment performance issues and recommend process improvements to management.Spreadsheet or analytical software — use to track batch yields, waste rates, and quality metrics and identify trends over a production period.New team members — guide through hands-on demonstration of mixing, loading, and quality-check procedures on the production floor.Customer and product specifications — interpret and translate into precise production parameters ensuring finished goods meet retail or wholesale requirements.
advanced
Bakery production standards and quality frameworks — develop and implement across all product lines and shifts in a large-scale manufacturing facility.Competency development plans for baking staff — design and oversee to build team capability from entry-level through proficient practice.ERP and materials requirements planning software — lead configuration and adoption to optimize ingredient procurement, inventory, and production scheduling.Cross-functional quality improvement initiatives — direct by analyzing production data, identifying systemic defects, and driving corrective action programs.Facility-wide oven calibration and equipment maintenance schedules — establish and enforce to ensure consistent output quality and regulatory compliance.Organizational production targets and cost controls — set and monitor by interpreting yield data, waste metrics, and labor efficiency reports.Recipe and product development strategy — lead by integrating customer service insights, food production science, and market trends into new offerings.Food safety and sanitation programs — author and sustain at the organizational level ensuring alignment with regulatory and certification requirements.Supplier relationships and raw material specifications — manage strategically to secure ingredient quality and continuity of supply for production operations.Presentation of production performance and improvement plans — deliver to senior leadership using data visualizations and office suite tools to inform strategic decisions.
Also known as
65 alternate job titles map to this occupation.
Medical Specialist Corps Officer (Army 65)Services Apprentice (Air Force 3F131)Services Journeyman (Air Force 3F151)Production BakerLeading Culinary Specialist (Navy 001007)Pastry BakerPan DumperPastry DecoratorHotel and Restaurant CookDiet Therapy (Air Force 4D0X1)ScalerPie BakerPastry FinisherManufacturing BakerPastry ChefSubmarine Leading Culinary Specialist (Navy 002768)Bakery AssociateBagel MakerFrench Pastry CookDiet Therapy Manager (Air Force 4D000)Cake DecoratorBaker ApprenticeBread BakerSponge MakerLeading Culinary Specialist (Navy R01A)Diet Therapy Helper (Air Force 4D011)Pastry CookIndustrial CookFood Service Specialist (Army 92G)Roll Machine OperatorBakery ClerkServices (Air Force 3F1X1)Diet Therapy Craftsman (Air Force 4D071)Bakery Team MemberSpongerHotel and Restaurant BakerDonut MakerOven DumperPannerServices Craftsman (Air Force 3F171)