About this role
Job Title: Assistant Baker
FLSA Exemption Status: Non-Exempt
Classification Group: Food and Nutrition Services
Supervising Position: Executive Baker or designee
Pay Plan: Educational Support Personnel
Pay Range: Range 06
Last Updated: 2/22/2024
Pay Information
Benefits Information
JOB SUMMARY
The Assistant Baker is responsible for quality preparation of baked goods in an atmosphere of cleanliness and in an efficient manner as directed by the Executive Baker. Ensures Food and Nutrition Services Central Operations develop and promote good community relations.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Job Task Descriptions
Frequency
Percentage of Time
1. Packages and fills orders for each school kitchen and catering department.
Daily
25%
2. Operates all bakery equipment and preforms routine equipment preventative maintenance.
Daily
20%
3. . Applies mathematics (weights, measures, and quantities) to recipes.
Daily
10%
4. Works cooperatively with other central operation employees and school kitchen staff. Manages bakery on a temporary basis as needed in the absence of the Executive Baker/Baker.
Daily
10%
5. Assists in daily clean-up, including pots and pans
Daily
10%
6. Ability to adapt recipes and techniques to meet the regulations and guidelines of the National School Lunch and Breakfast program.
Daily
5%
7. Performs major cleaning of refrigerators, freezers, storeroom, ovens, and other equipment
Daily
5%
8. Assists with taste testing at schools and other locations as assigned.
Daily
5%
12. Daily
5%
13. Perform other duties as assigned or requested.
Daily
5%
TOTAL
100%
REPORTING RELATIONSHIPS
This job has no direct supervisory responsibilities.
MINIMUM QUALIFICATIONS
The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.
- Criminal background check and fingerprinting required
- High School Equivalency (HSE) diploma
- One (1) year of professional work experience
- Communicates effectively in both written and verbal form.
- Basic math and computer skills.
- Self- motivated with excellent attendance.
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS
The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions.
- Medium work strength level (lifting or carrying 50 pounds)
- Primarily works indoors
- Typically a loud noise level
- Work location is subject to change to meet the requirements of the organization
- Ability to perform frequent bending, reaching, and climbing.
- Ability to perform prolonged standing/walking.
- Ability to maintain visual concentration on equipment.
- Ability to react rapidly to physical changes (e.g., operating equipment). Possesses good motor skills—hand tools and machinery used daily.
- Ability to perform the daily moving of equipment, furniture, and materials.
- Ability to perform pushing and pulling.
- Ability to perform repetitive motions—bending.
- Ability to perform squatting and reaching/lifting overhead.
- Ability to adjust to hot and cold environments.
- Ability to work with others
DESIRED QUALIFICATIONS
Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.
- Experience working in the public sector.
- Experience in food service, including serving, catering, kitchen, bartending, or restaurant manager.
- Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds.
- Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.