Oregon Public Universities

 

Classification Specifications

BAKER

Classification Number: 9110

SALARY RANGE

  Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10
Salary Range 16 $2476 $2555 $2664 $2769 $2892 $3016 $3152 $3300 $3458 $3623

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.