This is supervisory and skilled work in baking pastries and
bread in a dining hall.
Work involves supervising and participating in baking a variety
of pastries and bread and for assuring proper quality and
quantity. Duties include supervision and instruction of Baker
I's and food service workers assigned to assist in baking
activities and in cleaning equipment and facilities. Assignments
are receive in the form of menus and through conference with a
food service supervisor, but an employee has considerable
independence in the actual preparation of bakery goods. All work
is checked by observance of the results obtained and by analysis
of the cost incurred.
DUTIES AND RESPONSIBILITIES
Supervises and participates in the work of preparing a large
volume of pastries and bread; consults with supervisor to
determine best methods of preparation for individual items;
assists in planning menus and devising means of using left-over
foods; relieves bakers as needed.
Prepares special pastries for banquets and other occasions.
Inspects work location and workers for cleanliness; supervises
clean-up; requisitions supplies.
Performs related work as required.
EDUCATION AND EXPERIENCE
Completion of eighth school grade; preferably supplemented by
vocational training in commercial baking, and some experience in
institutional or commercial baking; or any equivalent
combination of training and experience.
KNOWLEDGE, SKILLS AND ABILITIES
Considerable knowledge of the types and grades of ingredients
used in general pastry and bread baking.
Considerable knowledge of the methods and equipment used in
Some knowledge of health hazards in quantity baking and of
effective precautionary measures.
Ability to adapt standard recipes as required by variations in
Ability to maintain records of output, quantities of ingredients
used, and supplies on hand.
Ability to work long hours while standing and under conditions
of high temperatures.