Jobs

BAKER

Class Title: BAKER
Bargaining Unit: Use for all Job Titles
Class Code: 042215
Education and Experience: Experience equivalent to two years of full-time volume food service work including at least one year in baking work.

Other Requirements:

Necessary Special Qualifications: None.

Examination Method: Education and Experience, 100%, for Preferred Service positions.

Job Overview: Summary: Under general supervision, performs a variety of volume baking duties of average difficulty; and performs related work as required.

Distinguishing Features: This is the only class in the Baker sub-series. An employee in this class performs baking duties and assists with cleaning equipment and ordering supplies on an assigned shift.
Work Activities:

Organizing, Planning, and Prioritizing Work:
  1. Bakes a variety of pastries, rolls, breads, cornbread, biscuits, fruit pies, puddings, cookies, cakes, and cobblers and decorates cakes, etc. by measuring ingredients and following recipes. Air Force recipe guide.

Controlling Machines and Processes:

  1. Operates a variety of kitchen equipment including mixers, food grinders, proofers, ovens/ranges, and can openers.

Coordinating the Work and Activities of Others:

  1. Direct the work of helpers as assigned.

Repairing and Maintaining Mechanical Equipment:

  1. Cleans and maintains bakery equipment and work area.

Estimating the Quantifiable Characteristics of Products, Events, or Information:

  1. Plans menu by Coordinating with Supervisor.
  2. Orders supplies as needed, weekly.

Performing for or Working Directly with the Public:

  1. Plates, wraps, and places desserts in merchandisers or display cases.

Competencies (KSA’s):

Competencies:
  1. Self-Knowledge
  2. Patience
  3. Work/Life Balance
  4. Customer Focus
  5. Timely Decision Making
  6. Composure
  7. Peer Relationships
  8. Decision Quality
  9. Dealing with Ambiguity

Knowledge:

  1. Basic knowledge of food preparation techniques, tools, and equipment
  2. Basic knowledge of food storage and handling techniques
  3. Basic knowledge arithmetic and its application
  4. Basic knowledge of production and processing
  5. Basic management of material resources              

Skills:

  1. Time Management Skills
  2. Basic skills in preparing, cooking, and baking foods
  3. Basic skills in talking to others to convey information effectively
  4. Basic skills in monitoring oneself, others, and work being performed
  5. Basic skills in adjusting actions in relation to others actions
  6. Basic skills in teaching others how to do something
  7. Basic learning strategies skills
  8. Basic mathematical reasoning
  9. Basic Memorization                       

Abilities

  1. Ability to shift back and forth between two or more activities or sources of information
  2. Manual Dexterity
  3. Ability to exert muscle force to lift, push, pull, or carry objects
  4. Arm-Hand Steadiness
  5. Ability to quickly and repeatedly adjust controls of a machine to exact position
  6. Ability to bend, stretch, twist, or reach with body, arms, and/or legs
  7. Basic written comprehensive abilities
  8. Basic number facilities abilities
  9. Finger Dexterity
  10. Basic oral comprehensive abilities
  11. Ability to see details at close range
  12. Basic information ordering abilities 

Tools and Equipment Used:

  1. Industrial Mixer
  2. Whisks
  3. Scales
  4. Ovens
  5. Spatulas
  6. Sifters
  7. Proofing Cabinet
  8. Cake Decorating Tools
  9. Coolers/Freezers
  10. Food Grinder
  11. Commercial Cutlery
  12. Food Thermometer
  13. Can Opener
  14. Measuring Cups

 

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