General Information
| Job Description | BAKER | Working Title | Baker, Dining Services |
|---|---|---|---|
| Job Code | 005503 | Grade | |
| Department Name | Dining Services - D01209 | Department Head | Marcus Van Vleet |
| Supervisor | Allison Eagan | Effective Date | 09/15/2022 |
Position(s) Directly Supervised
| Job Code | Title | FTE |
|---|
Department Custom Scope
| The Baker is responsible for providing team leadership in the daily production of large batch and multiple bakery products from a cycle menu. Weighs, sifts, measures and mixes baking ingredients; prepares and bakes breads, rolls, cookies, pies, cakes, biscuits, puddings, cobblers, brownies and other baked good items. Operates ovens, mixers, and other equipment. Adheres to all food handling and sanitation guidelines. Follows established recipes and timelines for food production of items in a high-volume environment. |
Education & Experience Requirements
Education Requirements
| Degree | Requirement |
|---|---|
| Culinary Arts certificate or degree in a culinary field. | Preferred |
Experience Requirements
| Experience | Requirement |
|---|---|
| 3 years of 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 using Food Pro or similar inventory control system. | Preferred |
License Requirements
| License | Requirement |
|---|---|
| Valid Drivers License | Required |
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 |
|---|---|
| Baking: Follows the standard principles of food preparation: weighs, sifts, measures and mixes baking ingredients; adds shortening, yeast, leavening agents, seasoning, water and milk. Prepares ingredients and bakes bread, rolls, cookies, pies, cakes, biscuits and puddings. Operates ovens and maintains appropriate temperature levels; places items in ovens and removes from ovens when properly baked. Applies appropriate toppings, finishes and garnishes when needed and makes ready for presentation; may prepare desserts, fillings and icings and other products from scratch, mixes, proof and bake or frozen state. Operates standard and specialized kitchen equipment generally found in a large commercial kitchen/bakery to accomplish daily tasks. Carries, gathers, and/or transports food supplies, equipment and utensils to and from storage and work areas and work locations. Makes recommendations to unit leadership on problematic recipes and updates, corrects and modifies recipes as required. Trains and directs the work of student employees to perform the baking duties. Completes service records at end of meal period or shift. | 60 |
| Quality Assurance: Distributes prepared food at correct temperatures prior to service for meals in designated locations. Accounts for, communicates, and labels allergens for bakery prepared items. Batch bakes items as appropriate. Monitors and reports food temperatures. Stores products to maximize quality. Labels and stores leftover food properly and plans usage for leftovers. Rotates product using first in, first out standards; dates product to ensure proper rotation. | 20 |
| Safety and Sanitation: 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 food 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. Identifies problems with equipment and reports to Principal Cook or other supervisor to ensure prompt repair. Must be able to lift or move 20 pounds frequently and 50 pounds occasionally following safety guidelines. Assures that all trash is removed from counters, floor areas or food production and storage areas throughout the shift. Assures a clean and organized work space. Ensures that all products containing allergens are clearly identified for the customer. | 15 |
| Customer Service and Operational Support: Participates in ongoing customer service programs, ensuring positive interaction with customers. Performs other duties as assigned within the scope of the Baker position. | 5 |
Knowledge, Skills & Abilities
| Knowledge/Skill/Ability | Requirement |
|---|---|
| Ability to read, write and perform basic arithmetic calculations. | 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 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 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 customers. Ability to follow oral and written instructions and recipes. | Required |
| Knowledge of merchandising and presentation techniques for display bakery items. | Required |
| Knowledge of safety techniques and procedures for food preparation, storage and service. | Required |
| Ability to taste product for quality and adjust recipe accordingly for quality result. | 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 |
| Computer skills sufficient to use Excel, Word, Outlook and web-based programs to prepare or input data into reports. | Preferred |
Special Requirements & Conditions
| Special Condition | Requirement |
|---|---|
| Overtime | Required |
| Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours) | Required |
| Must successfully complete a pre-employment, post-offer physical and allergen test; and background check through the DOJ and FBI prior to appointment start date. | Required |
| Must wear University issued uniform and ID badge. | 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 |