Description
Examples of Duties
- Coordinates and works 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.
- Reviews daily production records, determines appropriate standardized recipes, and secures necessary ingredients and equipment for preparation and/or baking purposes.
- Accurately weighs, measures, and mixes ingredients in accordance with approved standardized recipes for daily/weekly production needs; performs mathematical calculations to adjust recipe yield to meet appropriate production record serving portion/size and/or bread equivalents.
- Prepares mixes for and bakes bread, rolls, buns, biscuits, muffins, pizza crusts, wiener in a blanket, and other baked goods.
- Sets-up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed.
- Portions and/or directs the portioning/packing of menu items for satellite meals.
- Cleans and maintains work areas, serving counters, and dining areas in a neat, clean, sanitary, and orderly manner; thoroughly cleans and sanitizes utensils and equipment after use.
- Properly labels, stores, and/or disposes leftover foods; documents on the production record; informs School Food Services Manager of leftovers; and may recommend their utilization.
- Receives provisions ordered, documents product temperature if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed.
- Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with baking, serving, and/or clean-up; assists in training new food service employees; and may supervise serving operations at satellite schools.
- Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture.
Minimum Qualifications
Education Requirement: Graduation from high school or equivalent.
Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below.
General Experience: Six (6) months of work experience as an apprentice or helper in a kitchen where the applicant has acquired basic skills in baking by assisting with such tasks as weighing, measuring and combining ingredients, mixing dough for simple baked products, scaling and shaping dough for rolls, buns, etc.
Specialized Experience: One (1) 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 the applicant’s 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 (e.g., 8 dozen cupcakes rather than 2 sheet cakes); 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 applicant’s ability to perform quantity baking required for the school food services program.
Non-Qualifying Experience: Applicants must have had experience in the whole process of baking in large quantities. Experience which is limited to serving food, cleaning, and washing dishes; only one phase of baking such as weighing, measuring, and combining ingredients, mixing and shaping dough; or other kinds of work not affording the opportunity to acquire the knowledge and skills of quantity baking will not be accepted as qualifying for the Specialized Experience requirements.
Substitutions Allowed:
- Possession of an associate’s degree from an accredited community college in a food service/culinary arts program which included training in quantity baking may be substituted for all of the required experience.
- Successful completion of a substantially full-time curriculum from an accredited technical school, community college or university which included coursework which provided the applicant with the knowledge of and hands-on practice in quantity baking comparable to the above required Specialized Experience may be substituted for the pertinent experience on a month-for-month basis.
- Excess Specialized Experience may be substituted for General Experience on a month-for-month basis.
Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant’s overall experience must have been of such scope and level of responsibility as to conclusively demonstrate the ability to perform the duties of the position.
Supplemental Information
Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years.
Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below:
- A copy of the applicant’s TA History Report or equivalent system-generated report;
- A signed letter from the applicant’s supervisor that includes the applicant’s name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or,
- Copies of the applicant’s signed SF-10 Forms.
Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education.
Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs. Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities. A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months. Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions. You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force.
Equal Opportunity
The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, and Americans with Disabilities Act of 1991. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes.
Payday
New employees can expect their first paycheck within the first 3 pay periods of their start date. Payday is on the 5th and 20th (or previous business day) of every month.
