About This Role
This role as a School Baker involves coordinating with other food service employees to prepare baked goods in a timely manner for meal service and satellite delivery. The Baker reviews production records, determines recipes, and secures ingredients and equipment.
Responsibilities
- Coordinate and work closely with other food service employees to ensure baked goods are prepared in a timely manner to meet meal service times and/or satellite delivery schedule
- Review daily production records, determine appropriate standardized recipes, and secure necessary ingredients and equipment for preparation and/or baking purposes
- Accurately weigh, measure, and mix ingredients in accordance with approved standardized recipes for daily/weekly production needs
- Perform mathematical calculations to adjust recipe yield to meet appropriate production record serving portion/size and/or bread equivalents
- Prepare mixes for and bake bread, rolls, buns, biscuits, muffins, pizza crusts, wiener in a blanket, and other baked goods
- Set up serving counters for meal service, serve students and staff, and replenish food and other supplementary items as needed
- Portion and/or direct the portioning/packing of menu items for satellite meals
- Clean and maintain work areas, serving counters, and dining areas in a neat, clean, sanitary, and orderly manner
- Thoroughly clean and sanitize utensils and equipment after use
- Properly label, store, and/or dispose of leftover foods; document on the production record; inform School Food Services Manager of leftovers; and may recommend their utilization
- Receive provisions ordered, document product temperature if applicable, and report discrepancies to School Food Services Manager
- Date and store goods in proper manner and place; record supplies and ingredients used; and assist in completing monthly inventory and maintaining routine records as directed
- Direct/instruct cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with baking, serving, and/or clean-up
- Assist in training new food service employees; and may supervise serving operations at satellite schools
- Attend and participate in staff meetings, workshops, and in-service training
- Achieve the annual minimum required training hours as outlined by the United States Department of Agriculture
Requirements
- Graduation from high school or equivalent
- General Experience: Six months of work experience as an apprentice or helper in a kitchen where basic skills in baking were acquired by assisting with tasks such as weighing, measuring and combining ingredients, mixing dough for simple baked products, scaling and shaping dough for rolls, buns, etc.
- Specialized Experience: One year of work experience as a baker in a restaurant, hotel, hospital, school, or institution which included actual hands-on experience in producing a variety of baked goods from scratch and in large quantities. Such experience must demonstrate proficiency in quantity baking which includes knowledge of types of ingredients used in baking, their properties, functions, and substitutions; standard procedures for adjusting standardized recipes to meet production needs, calculating bread equivalents, and determining baking times for non-standard batch sizes; the use, care, and safe handling of utensils, tools, and equipment used in baking; methods of handling and storing foods; and food and kitchen safety at sanitation practices. The overall knowledge and experience must conclusively demonstrate the ability to perform quantity baking required for the school food services program.
