General Information
| Job Description | BAKER SR | Working Title | Senior Baker, Dining Services |
|---|---|---|---|
| Job Code | 005502 | Grade | |
| Department Name | Dining Services - D01209 | Department Head | Robin Hungerford |
| Supervisor | Allison Eagan | Effective Date | 08/23/2021 |
Position(s) Directly Supervised
| Job Code | Title | FTE |
|---|
Department Custom Scope
| Under the direction of the Bakery Assistant Culinary Manager, the Senior Baker is responsible for providing supervision, team leadership, training and support in the production, service and documentation of multiple baked products for multiple stations or units from a specified menu. Follows established timelines for bakery production as required by customer flow. Interacts with team members and guests in a high volume dining setting. Incumbents typically act as working supervisors for groups of Bakers and Assistant Bakers; maintains quality through efficient food preparation methods; and may prepare specialized culinary menus. |
Education & Experience Requirements
Education Requirements
| Degree | Requirement |
|---|---|
| Culinary Arts certificate or degree in a culinary field. | Preferred |
Experience Requirements
| Experience | Requirement |
|---|---|
| 4 years of recent experience in the preparation of high volume baking and general maintenance of a bakery or kitchen area; or an equivalent combination of education and experience. | Required |
| Experience in computer skills sufficient to use Excel, Word, Outlook and web based programs to prepare or input data into records. | Required |
| Experience with training, supervising, and evaluating the performance of assigned personnel. | Preferred |
| Experience in directing, organizing, and prioritizing workload to meet required deadlines and department objectives. | Preferred |
| Experience in a supervisory role responsible for evaluating, scheduling, directing, and complaint resolution. | Preferred |
License Requirements
Certification Requirements
| Certification | Requirement |
|---|---|
| Serve Safe Food Safety Certification. | Preferred |
Educational Condition Requirements
| Condition | Requirement |
|---|---|
| Hired candidate must successfully complete online Food Handlers Certificate Training within the first thirty (30) days of appointment start date. | Required |
Key Responsibilities
| Description | % Time |
|---|---|
| Food Preparation, Supervision, Training, and Quality Assurance, 1 of 2: Responsible for Bakery preparation and production support for multiple workstations or units. Including but not limited to, combining and finishing ingredients, preparation of specialty menu items, and standardized menu items. Pre-preps components of menu items for assigned work station, combining components of finishing preparation of menu for multiple work stations. Performs preparation, cooking and baking functions following simple to complex standardized recipes, portion guidelines, production guidelines and requirements, and quality standards to produce and present assigned menu items for multiple workstations. Prepares and assembles food to order. Samples Bakery items to ensure quality control and proper flavor profile. Finishes and presents all menu items in a restaurant style including proper garnish. Ensures that appropriate service equipment and supplies are assembled and stocked for assigned area prior to the start of any meal period. Pulls frozen items according to menu allowing sufficient time to prepare while maintaining proper temperatures. Maintains, monitors, and records food items at proper temperatures during production, service, and transport. Logs food usage, labels, and stores food in accordance with established guidelines. Attends and/or conducts daily production meetings. Participates in quarterly bakery cycle menu development. Participates in providing cost control measures. Monitors and reports waste, quality, and shortage issues. Estimates food consumption in order to purchase supplies or procure food from storage and participate in weekly inventories. Leads taste panels daily to ensure the highest quality standards. Participates in bakery menu focus groups internally and with the campus community. | 40 |
| Food Preparation, Supervision, Training, and Quality Assurance, 2 of 2: Assigns, prepares, and monitors menu items utilizing standardized recipe production guidelines and quality standards and ensures completion for service at required time and throughout meal period. Trains and monitors work team in proper utilization of equipment, food production methods, food safety, sanitation, customer service, and presentation. Assigns duties and supervises work team during meal periods to ensure proper preparation of menu items, while utilizing standardized recipes and approved food production methods and practices. Trains and monitors work team to maintain proper food levels in assigned area throughout meal service. Assists the unit manager in scheduling and evaluating the members of the work teams. Trains and monitors team to correctly complete production records. Directs the work of student helpers during a meal period. Follows established recipes and timelines for food bakery production of items in a high-volume environment. Weighs, sifts, measures, and mixes baking ingredients; prepares and bakes breads, rolls, cookies, pies, cakes, biscuits, puddings, cobblers, brownies, and other baked items. Distributes prepared bakery food items at correct temperatures prior to service for meals in designated locations. Batch bakes items as appropriate Maintains proper food rotation Ensures all employees are well groomed and in proper uniforms Assigns breaks for schedule shifts in bakery | 40 |
| Safety, Organization: Follows the Standard principles of safety and sanitation in food production: ensures the cleanliness, safety and sanitation of designated storage and work areas, large and small equipment and utensils used in bakery production. Works in a safe and responsible manner while not putting others at risk. This includes complying with applicable policies and regulations, using personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions. Safely operates and maintains equipment appropriate to the classification. Operates and properly utilizes, proofers, mixers, ovens, thermometers, can openers, slicers, knives and other bakery utensils Operates all kitchen equipment in accordance with OSHA and EH&S standards. Complies with all food handler procedures required by the department, federal, and state laws. | 15 |
| Customer Service and Operational Support: Participates in ongoing guest service programs, ensuring positive interaction with guests Provides gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the department's program Maintains a professional posture utilizing positive body language such as eye contact, facial expressions, gestures and posture that reflects an outgoing, friendly, attentive and responsive communication to guests. | 5 |
Knowledge, Skills & Abilities
| Knowledge/Skill/Ability | Requirement |
|---|---|
| Ability to read, write and perform basic arithmetic calculations and conversions. | Required |
| Knowledge and expertise in a variety of baking techniques and recipes prepared for a large dining/food service program. Ability to prepare recipes of a complexity appropriate to the job level and perform multiple task simultaneously. | Required |
| Ability to accurately read and understand recipes and menus, accurately estimate food inventory requirements, check production and keep records in order to accurately produce baked goods. | Required |
| Knowledge of safety techniques and procedures for food preparation, storage and service. | Required |
| Ability to communicate in English with skills and abilities sufficient to interact with co-workers, direct other staff, provide training to less experienced staff and students, and interact with guests. Ability to follow oral and written instructions and recipes. | Required |
| Must adhere and meet the Injury Illness Prevention Program Guidelines: Work in a safe and responsible manner while not putting self or others at risk. Comply with applicable policies and procedures and regulations, using personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions. Must be able to exert well-paced mobility of up to four (4) hours in length and stand continuously throughout an eight (8) hour shift on uncarpeted surfaces. Must be able to move 20 pounds frequently and 50 pounds occasionally following proper safety guidelines. Must be able to stand, walk, climb, stoop, push, pull, reach and crouch for extended periods of time, as required to complete job assignments. Ability to work in temperature extremes, continuous noise and physical risks found in food service environments. | Required |
| Demonstrated skills in working as part of a team and collaborating with colleagues. Demonstrated skill in establishing and maintaining cooperative working relationships. | Preferred |
| Knowledge of supervisory and management principles equivalent to certificate or coursework in a supervisory development program. | Preferred |
| Proven ability to invite information, constructive criticism, and cooperation from others. | Preferred |
| Proven ability to work effectively in a strong service environment that is subject to constantly changing priorities. | Preferred |
| Knowledge of and/or experience working with automated menu management systems. | Preferred |
Special Requirements & Conditions
| Special Condition | Requirement |
|---|---|
| Valid Drivers License | Required |
| Overtime | Required |
| Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours) | Required |
| Must be willing to work overtime as is necessary to keep the facilities running 100% and variable shifts to cover special events. | Required |
| Must be willing to work at any dining services location. | Required |
| Must wear University issued shirt and nametag. | Required |
| Must successfully complete a pre-employment, post offer physical and allergen test; and background check though DOJ and FBI prior to appointment start date. | Required |
Other Special Requirements & Conditions
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Level of Supervision Received
| General Supervision |
Environment
Working Environment
| Campus |
Other Requirements
Items Used
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Physical Requirements
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Mental Requirements
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Environmental Requirements
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Critical Position
| Is Critical Position: Yes |