Bakers

At a Glance

Work for small bakeries and restaurants or for large companies
Use hands extensively
Have a good sense of taste and smell
May work late nights or early mornings
Most train on the job

Career summary

Bakers mix and bake ingredients to produce breads, pastries, and other baked goods.

Bakers may specialize in certain types of baked goods. Some workers may be called bakery or pastry chefs.

Some bakers work in kitchens in restaurants, grocery stores, and bakery shops. Other bakers work for companies that manufacture large quantities of baked goods. These packaged goods are sold through businesses such as grocery stores. Both types of bakers perform similar tasks but on a different scale. They may also develop new recipes of their own.

Bakers check their production schedule to determine the variety and quantity of goods to bake that day. They measure flour and other ingredients into various-sized containers, following recipes. They sometimes mix ingredients by hand, but usually use electric mixers or large mixing machines. Then they roll, shape, and cut the dough. Bakers use rolling pins to roll pie crust thin, and then cut it to fit pie pans. They use cookie cutters to cut cookies. They use their hands to mold and shape bread dough. When baking pies, bakers cut and peel fruit fillings. They mix or sometimes cook the fillings and pour them into pie shells.

Bakers select the appropriate pans for various baked goods. They place the dough in pans, molds, or on sheets, and bake it in the oven. They set the controls and adjust the temperature. They may also observe products as they bake, checking color and adjusting controls. When groups of items are done, bakers mix icings and select toppings. Then they decorate cakes, pastries, or breads using spatulas or brushes. Sometimes they sprinkle sugar or seeded toppings on cookies or breads.

Related careers

This career is part of the Agriculture, Food, and Natural Resources cluster of careers.

Related careers include:

Military careers

Food Service Specialists

Job duties

Task list

The following list of tasks is specific to bakers.

Check production schedule to determine variety and quantity of goods to bake.
Measure and mix ingredients to form dough or batter. Follow recipes.
Roll, cut, and shape dough to form rolls, pie crusts, tarts, cookies, and other products.
Cut, peel, and prepare fruit for pie fillings.
Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust ovens.
Mix icings and other toppings and decorate cakes, pastries, and other baked goods.
Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
May develop new recipes.
Set ovens to correct temperatures. Set time and speed controls for mixing and blending machines.
Check equipment to make sure it meets health and safety regulations.
Order and receive supplies and equipment.

Common work activities

Bakers perform the following tasks. These tasks are common to many careers.

Monitor events, materials, and surroundings
Get information needed to do the job
Inspect equipment, structures, or materials
Identify objects, actions, and events
Organize, plan, and prioritize work
Communicate with supervisors, peers, or subordinates
Teach others
Make decisions and solve problems
Judge the value of objects, services, or people

Work requirements

Working conditions

In a typical work setting, bakers:

Interpersonal relationships

Have a medium to high level of social contact. They often talk to customers and baker's assistants.
Are somewhat responsible for the health and safety of others.
Communicate with others in face-to-face discussions on a daily basis. They also often talk on the telephone, such as when taking orders.
May work as part of a team.

Physical work conditions

Always work indoors.
Are sometimes exposed to hazardous situations, depending on the work setting. Bakers who produce large quantities for manufacturing companies are more likely to be exposed to cuts and minor burns.
Sometimes wear a special uniform.
May be exposed to very hot temperatures from ovens.
May work close to others, usually within a few feet.
May work in settings that are loud or have distracting noises, such as from large mixers.
Usually wear safety equipment such as gloves and hair nets.

Work performance

Must be sure that all details are done and their work is exact. Leaving out an ingredient could ruin products.
Make decisions and determine daily tasks and goals based on orders and quotas.
Must sometimes work under deadlines.

Hours/travel

May work part time or full time.
May work early mornings, late evenings, holidays, and weekends. This is more likely for bakers who work in restaurants, grocery stores, and bakery shops.

Physical demands

Bakers frequently:

Stand for long periods of time.
Use their hands to handle, control, or feel objects, tools, or controls.
Repeat the same movements.
Walk or run for long periods of time.

It is important for bakers to be able to:

See details of objects that are less than a few feet away.
See differences between colors, shades, and brightness.
Understand the speech of another person.
Speak clearly so listeners can understand.
Hold the arm and hand in one position or hold the hand steady while moving the arm.
Use one or two hands to grasp, move, or assemble objects.
Use fingers to grasp, move, or assemble very small objects.
Make quick, precise adjustments to machine controls.

It is not as important, but still necessary, for bakers to be able to:

Move two or more limbs together (for example, two arms, two legs, or one leg and one arm) while remaining in place.
See details of objects that are more than a few feet away.
Use stomach and lower back muscles to support the body for long periods without getting tired.
Hear sounds and recognize the difference between them.
Focus on one source of sound and ignore others.
Be physically active for long periods without getting tired or out of breath.
Bend, stretch, twist, or reach out.
Use muscles to lift, push, pull, or carry heavy objects.
React quickly using hands, fingers, or feet.
Make fast, repeated movements of fingers, hands, and wrists.
Adjust body movements or equipment controls to keep pace with speed changes of moving objects.
Use muscles for extended periods without getting tired.
Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
Determine the distance between objects.

Skills and abilities

Bakers need to:

Communicate

Understand spoken information.
Speak clearly so listeners can understand.
Listen to others and ask questions.
Understand written information.

Reason and problem solve

Notice when something is wrong or is likely to go wrong.
Concentrate and not be distracted while performing a task.
Judge the costs and benefits of a possible action.
Develop rules that group items in various ways.
Analyze ideas and use logic to determine their strengths and weaknesses.
Understand new information or materials by studying and working with them.
Use reasoning to discover answers to problems.
Follow guidelines to arrange objects or actions in a certain order.

Manage oneself, people, time, and things

Check how well one is learning or doing something.
Manage the time of self and others.

Work with people

Change behavior in relation to others' actions.

Perceive and visualize

Quickly and accurately compare letters, numbers, objects, pictures, or patterns.

Education and training

Educational programs

The programs of study listed below will help you prepare for the occupation or career cluster you are exploring.

Programs of study directly related to this occupation

Culinary Arts

Other programs of study to consider

Food Services

Training

To work as a baker, you typically need to:

complete long-term, on-the-job training.

Education after high school

No formal education is required for this job. However, many employers prefer that you have a high school diploma or its equivalent. Some bakers enroll in formal training programs. Professional-technical schools, two-year colleges, and special culinary schools offer courses.

Culinary training includes courses in menu planning, food preparation, and the selection and storage of food. Some programs teach you how to bake specialty items such as pastries and gourmet breads. Training includes hands-on experience. Many programs include courses in business management.

On-the-job training

Most bakers learn their skills on the job from an experienced worker. You begin as a baker trainee. Training includes:

selecting and preparing ingredients;
baking;
decorating cakes;
baking processes; and
handling food.

Training can last for several years. Some employers train apprentices. After training, an experienced baker supervises your work. As you gain experience you receive more difficult tasks and more independence.

Military training

The military trains people to be food service specialists. This occupation includes bakers. Training takes nine to 14 weeks, depending on the specialty. Further training occurs on the job.

Helpful high school courses

You should take a general high school curriculum that meets the state's graduation requirements. You will be required to take both math and science classes to graduate.

Helpful electives to take in high school that prepare you for this career include:

Chemistry
Culinary Arts
Food and Nutrition
Food Service

The courses listed above are meant to help you create your high school plan. If you have not already done so, talk to a school counselor or parent about the courses you are considering taking.

You should also check with a teacher or counselor to see if work-based learning opportunities are available in your school and community. These might include field trips, job shadowing, internships, and actual work experience. The goal of these activities is to help you connect your school experiences with real-life work.

Join some groups, try some hobbies, or volunteer with an organization that interests you. By participating in activities you can have fun, make new friends, and learn about yourself. Maybe one of them will help direct you to a future career. Here are examples of activities and groups that may be available in your high school or community.

Things to know

Employers may prefer applicants who have a high school diploma or equivalent. Employers may also prefer applicants who have food handling and preparation experience. In addition, employers prefer applicants with a keen sense of taste and smell. Personal cleanliness is also important.

Most states require food workers to get health certificates showing they are free from communicable diseases. This may be required before bakers are hired.

Tips

Opportunities may be best for graduates of a one- to two-year baking program at a community college or vocational school. The ability to be punctual and work as part of a team is important.

Costs to workers

Some workers may be required to supply their own uniforms. All wholesale bakers and many retail bakers belong to the Bakery, Confectionery, Tobacco Workers, and Grain Millers International Union and must pay an initiation fee and monthly dues. Some workers also may be required to have a food worker's card. Food worker cards are $10. The initial card is valid for two years. After that period, cards must be renewed every three years. With additional food safety training, workers can qualify for a five-year card.

# Added food worker info as saw ad for baker at Safeway that said card may be required, 2/7/18 cj.

Licensing/certification

Some bakers may be required to have a food worker card. To get a card, workers must pay a fee and pass a written examination.

For more information on food worker cards, contact your local county health department listed in the county government section of your phone book. You may also find more information at the Washington Department of Health's Food Worker Card page. (external link)

Job listings

Listed below are links to job categories from the National Labor Exchange that relate to this career. Once you get a list of jobs, you can view information about individual jobs and find out how to apply. If your job search finds too many openings, or if you wish to search for jobs outside of Washington, you will need to refine your search.

Bakers

To get a listing of current jobs from the WorkSource system, go to the WorkSource website (external link) .

Wages

The minimum wage for Washington State as of January 1, 2020 is $13.50 per hour. Some areas of the state may have a higher minimum wage.

Bakers (SOC 51-3011)

Location	Pay Period
Location	Pay Period	10%	25%	Median	75%	90%
Washington	Hourly	$11.82	$12.75	$14.97	$17.92	$22.82
	Monthly	$2,048	$2,210	$2,594	$3,106	$3,955
	Yearly	$24,580	$26,520	$31,140	$37,270	$47,460
Bellingham	Hourly	$12.16	$13.15	$14.86	$17.53	$21.85
	Monthly	$2,107	$2,279	$2,575	$3,038	$3,787
	Yearly	$25,299	$27,364	$30,914	$36,472	$45,443
Bremerton-Silverdale	Hourly	$13.37	$14.95	$17.05	$19.30	$24.82
	Monthly	$2,317	$2,591	$2,955	$3,345	$4,301
	Yearly	$27,795	$31,099	$35,467	$40,135	$51,626
Clarkston-Lewiston	Hourly	$9.61	$10.71	$12.11	$14.08	$15.47
	Monthly	$1,665	$1,856	$2,099	$2,440	$2,681
	Yearly	$19,996	$22,272	$25,193	$29,288	$32,166
Kennewick-Richland	Hourly	$11.95	$12.26	$13.39	$15.40	$19.01
	Monthly	$2,071	$2,125	$2,320	$2,669	$3,294
	Yearly	$24,843	$25,503	$27,846	$32,039	$39,548
Longview	Hourly	$11.90	$12.11	$12.72	$17.30	$19.03
	Monthly	$2,062	$2,099	$2,204	$2,998	$3,298
	Yearly	$24,733	$25,182	$26,468	$35,980	$39,603
Mount Vernon-Anacortes	Hourly	$12.11	$14.01	$16.71	$18.90	$23.59
	Monthly	$2,099	$2,428	$2,896	$3,275	$4,088
	Yearly	$25,188	$29,139	$34,773	$39,308	$49,054
Olympia-Tumwater	Hourly	$12.02	$12.92	$15.36	$18.94	$24.80
	Monthly	$2,083	$2,239	$2,662	$3,282	$4,298
	Yearly	$25,002	$26,863	$31,958	$39,399	$51,594
Seattle-Tacoma-Bellevue	Hourly	$12.37	$13.67	$15.79	$18.73	$25.38
	Monthly	$2,144	$2,369	$2,736	$3,246	$4,398
	Yearly	$25,725	$28,419	$32,844	$38,944	$52,787
Spokane-Spokane Valley	Hourly	$11.92	$12.16	$12.80	$15.34	$19.48
	Monthly	$2,066	$2,107	$2,218	$2,658	$3,376
	Yearly	$24,795	$25,295	$26,606	$31,915	$40,524
Vancouver	Hourly	$11.65	$12.73	$14.66	$17.72	$22.89
	Monthly	$2,019	$2,206	$2,541	$3,071	$3,967
	Yearly	$24,242	$26,480	$30,484	$36,851	$47,608
Walla Walla	Hourly	$12.09	$12.68	$14.97	$17.48	$19.08
	Monthly	$2,095	$2,197	$2,594	$3,029	$3,307
	Yearly	$25,139	$26,389	$31,143	$36,368	$39,685
Wenatchee	Hourly	$11.93	$12.14	$13.06	$14.94	$18.79
	Monthly	$2,067	$2,104	$2,263	$2,589	$3,256
	Yearly	$24,803	$25,258	$27,173	$31,080	$39,083
Yakima	Hourly	$11.91	$12.10	$14.57	$18.15	$19.74
	Monthly	$2,064	$2,097	$2,525	$3,145	$3,421
	Yearly	$24,763	$25,175	$30,291	$37,746	$41,069
United States	Hourly	$9.56	$10.87	$12.75	$15.72	$19.40
	Monthly	$1,657	$1,884	$2,210	$2,724	$3,362
	Yearly	$19,880	$22,610	$26,520	$32,690	$40,350

Wages vary greatly depending on the area of the country and the employer. In general, bakers who work for manufacturing companies tend to earn higher wages than those who work for small bakeries.

Benefits also vary by employer. Full-time bakers often receive typical benefits, but part-time bakers usually do not. Typical benefits include paid vacation, sick leave, and health insurance. Some employers provide uniforms. Bakers who work for restaurants may receive free meals.

Employment and outlook

Washington outlook

In Washington, the outlook depends on technological advances in bakery materials and methods, and the expansion of bakery products and services in retail establishments such as grocery stores and restaurants. The demand for bakery products may be affected by diet trends.

Turnover in this occupation is relatively low. Employment for bakers is steadier than for most food processing occupations. Economic conditions have little affect on the consumption of baked goods. There is some seasonal variation, however, especially for holidays.

The table below provides information about the number of workers in this career in various regions. It also provides information about the expected growth rate and future job openings.

Bakers (SOC 51-3011)

		This occupation	All occupations
Location	Current employment	Growth over 10 years		Annual openings
Washington	5,937	9.3%	16.1%	984
Adams, Chelan, Douglas, Grant, and Okanogan Counties	134	1.5%	13.4%	19
Asotin, Columbia, Ferry, Garfield, Lincoln, Pend Oreille, Stevens, Walla Walla, and Whitman Counties	71	0.0%	8.6%	10
Benton and Franklin Counties	123	4.9%	15.0%	18
Clallam, Jefferson, and Kitsap Counties	250	8.0%	11.9%	40
Clark, Cowlitz, and Wahkiakum Counties	280	7.5%	15.2%	45
Grays Harbor, Lewis, Mason, Pacific, and Thurston Counties	243	9.1%	14.1%	39
Island, San Juan, Skagit, and Whatcom Counties	340	10.9%	14.6%	58
King County	2,844	9.9%	19.6%	475
Kittitas, Klickitat, Skamania, and Yakima Counties	288	9.0%	13.8%	47
Pierce County	625	12.0%	15.2%	108
Snohomish County	165	1.8%	12.4%	24
Spokane County	554	10.5%	13.9%	94
United States	191,900	5.8%	5.2%	28,100

National employment

Major employers:

Bakery products manufacturers
Grocery stores
Bakeries and pastry stores
Restaurants

National outlook

Demand for bakers will grow as fast as average. The popularity of fresh-baked breads and pastries should spur the growth in jobs for bakers. Growth will be slower for bakers who work in manufacturing. This is because production equipment is efficient and bakers can produce a lot of baked goods quickly.

Job openings occur as people retire or leave the occupation.

Other resources

American Bakers Association
601 Pennsylvania Avenue NW, Suite 230
Washington, DC 20004
202.789.0300

American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095
800.624.9458
904.824.4468

Bakery, Confectionery, Tobacco Workers, and Grain Millers International Union
10401 Connecticut Avenue
Floor 4
Kensington, MD 20895
301.933.8600

International Association of Culinary Professionals

National Restaurant Association
2055 L Street NW, Suite 700
Washington, DC 20036
800.424.5156
202.331.5900

National Restaurant Association Educational Foundation
2055 L Street NW
Washington, DC 20036
800.424.5156

Retail Bakers of America
15941 Harlem Avenue, #347
Tinley Park, IL 60477
800.638.0924
985.643.6504

The Bread Bakers Guild of America
1129 Industrial Avenue, Suite 206
Petaluma, CA 94952
707.935.1468

Washington Business Week
PO Box 1170
Renton, WA 98057
253.237.3545

References

Career cluster

Agriculture, Food, and Natural Resources

Career path

Realistic (Technical)

O*Net occupation

Bakers (51-3011.00)

O*Net job zone

Job Zone 2 - Some preparation needed. Some previous work-related skill, knowledge, or experience may be helpful in these occupations, but usually is not needed.