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GENERAL DESCRIPTION OF CLASS
The BAKER prepares and bakes assorted breads, pastries, and other
desserts in a central volume baking operation.
DISTINGUISHING FEATURES
This is a single classification and not currently part of a series
of classes.
DUTIES AND RESPONSIBILITIES
- Baking.
Typical tasks: gathers and prepares baked goods according to standardized recipes described on production work
schedule; weighs, measures, mixes, kneads, molds, and brings the dough to proper lightness; bakes breads, rolls,
buns, and biscuits; measures and mixes the batter for cakes, cookies, pies, and other desserts; performs finish
work on pastries by glazing rolls and donuts, icing and decorating cakes, sprinkling sugar on cookies, and fluting
pie shells; counts and prepares baked goods for distribution to food service units or institutional wards; fills
orders from other institutions; delivers baked goods to institutional wards or food service units; slices and wraps
bread; uses bakery equipment such as mixers, choppers, steam-jacket kettle, and pastry cutter; adjusts recipes
for larger quantities and makes recipe changes when necessary to obtain a better quality product.
- Requisitioning.
Typical tasks: requests needed products from the warehouse such as flour and sugar; maintains adequate products
and supplies for baking operations; requests, through the supervisor, bakery products which need to be ordered
by purchase order; checks food products or supplies delivered by vendors to be sure products received meet the
type, quantity, and quality specified by purchase order.
- Recordkeeping.
Typical tasks: assists the supervisor by keeping records of bakery ingredients used, production volume, distribution,
and sales of baked goods; assists the supervisor by keeping track of worker hours and labor costs; records changes
when recipes are altered; counts equipment such as kitchen utensils for inventory.
- Miscellaneous.
Typical tasks: trains, assigns, and reviews work of residents, students, and/or food service staff and workers
in baking methods and procedures; participates with the supervisor in recipe development and testing; places leftovers
in proper containers for storage; keeps records of leftovers stored in cooler; washes and cleans utensils and equipment
used in the bakery shop; washes and scrubs pots and pans; cleans sinks, ovens, countertops, tables, coolers, walls,
and floors.
RELATIONSHIPS WITH OTHERS
Employees in this class have regular in-person contact with residents,
students, and/or inmates who assist in baking and cleaning activities. They also have occasional contact with food
vendors, by telephone or in person, to order and receive goods.
SUPERVISION RECEIVED
Employees in this class receive general supervision from a manager
or a supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a
daily basis for the quality and quantity of baked goods prepared, conformance to standardized recipes, and to ensure
conformance to safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation
regulations as applicable to operations of a volume bakery. Food service policies and procedures are applied to
baking and related service activities.
GENERAL INFORMATION
Positions in this class are located in bakery area in food service
facilities found in central and remote locations throughout State government (e.g., human or natural resource agencies,
correctional, mental health, or higher education institutions, hospitals, etc.). They require the willingness to
work within the environment associated with the position's location and purpose.
MINIMUM QUALIFICATIONS
- one year of experience as a
Baker in an institution or commercial bakery.
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