Baker, NA-08

Benefits

Parental leave

Not verified

Non-birth-parent leave

Not verified

Family-building benefits

• Fertility benefits: Not verified
• Adoption assistance: Not verified
• Surrogacy assistance: Not verified

Mental health support

Not verified

Relocation assistance

Not verified

Childcare support

Not verified

Learning budget

Not verified

Verification

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Salary

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401(k) match

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Market context

U.S. role benchmark (BLS OEWS)

$35,198 U.S. median for this role

Projected growth (BLS Employment Projections)

+5.7% - Faster than average

Matched to SOC 35-3023 - Hospitality aggregate by role bucket.

Source: U.S. Bureau of Labor Statistics, OEWS, May 2024 and Employment Projections, 2024-2034.

Role

Role function

Hospitality From the posting source checked Jun 20, 2026

Seniority

Mid From the posting source checked Jun 20, 2026

Schedule

Shift type

Not verified

Weekend work

Not verified

Application

Cover letter

Not verified

Assessment

Required From the posting source checked Jun 20, 2026

Deadline

Aug 27, 2026 From the posting source checked Jun 20, 2026

Where they hire

Hires in: HI From the posting source checked Jun 20, 2026

About this role

Baker, NA-08 Honolulu, Hawaii Summary Serves as a Baker in the Kitchen Department of the Hale Koa Hotel. The first cut-off date will be on 6/5/2026. Additional lists will be pulled after this first cut-off date at the request of the hiring manager. Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered. Duties Major Duties: The incumbent is involved with the preparation of a full range of baked products found on regular and special diet menus such as breads, rolls, cakes, cookies, biscuits, pastries, puddings, fillings and icings. The incumbents at this level make more complicated baked products such as puff pastry, quick breads, batter and sponge cakes, and Danish pastries. Grade 8 bakers receive assignments from the supervisor either orally or through menus, recipes, and worksheets. The incumbent will also plan their work and select the tools and equipment with which to prepare attractive, appetizing baked products in the quantities and at the time desired. The bakers decide whether to adjust recipes, substitute, or leave out ingredients to change or improve the product. From appearance, smell, temperature, and consistency, they decide when items are properly baked. Their completed work is checked by the supervisor to insure foods are baked according to instructions. Skills and Knowledge: Knowledge of the full variety of ingredients used in baked goods; e.g., hard or soft flour, leavening agents, soda, butter or shortening, hard, soft, or mineral water.

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