School Baker - Lanai & Elementary

Description

Salary Range:
School Baker, BC‑06: $5,054.00 per month

• 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.

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 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 (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 including knowledge of types of ingredients, 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; methods of handling and storing foods; and food and kitchen safety at sanitation practices.

Non‑Qualifying Experience
:
Applicants must have had experience in the whole process of baking in large quantities. Experience limited to serving food, cleaning, and washing dishes; or 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 that included training in quantity baking may be substituted for all of the…