Under direct supervision, the Baker is expected to perform a variety of duties in the preparation of various food products. Other responsibilities include following recipes and/or product directions for preparing breads, rolls, muffins, biscuits, pies, cakes, cookies, pastries and other desserts.
DESCRIPTION OF DUTIES AND RESPONSIBILITIES:
This information is intended to be a descriptive of the key responsibilities of the position. The list of essential functions below does not identify all duties performed by any single incumbent in this position. Perform other duties as assigned.
Following recipes and/or product directions, prepare breads, rolls, muffins, biscuits, pies, cakes, cookies, pastries and other desserts. Mix cream cheese/butter for bagels and breads.
Using a variety of measuring devices, mold ingredients into loaves/shapes, placing product in correctly prepared pans, placing items in ovens, and removing them when they are baked. Apply appropriate toppings.
Regulate the draft and temperatures of the ovens.
Prepare fresh cookies during dinner meal period.
Decorate cakes, cookies, pastries and other baked goods.
Set-up food lines in their entirety, including but not limited to, fill water and/or ice containers, placing food on serving line, garnishing food, etc.
Check production and keep accurate records, in order to accurately plan production requirements.
Requisition supplies and equipment, as needed. Label and date perishable supplies and any leftover foods.
Maintain cleanliness of work area, cleaning and sanitizing workstations and equipment, following all applicable food regulatory rules and procedures.
Assist in the kitchen as needed.
Participate in training sessions as provided by the College. Assist in the training of other staff members as appropriate.
Perform other essential duties and tasks specific to the position as directed.
Active support for the College's Principles of Community and Principles for Diversity in the performance of job duties.
REQUIRED KNOWLEDGE, SKILLS, ABILITIES:
This individual must possess the knowledge, skills and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.
Knowledge of safe working methods and procedures, including use of food preparation and kitchen equipment, such as knives, slicers, wedgers, dicer, chopper, grater, and mixer.
Ability to read and follow recipes.
Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), Personal Protective equipment (PPE) requirements, and to comply with California Health & Safety Code requirements. Ensure compliance by staff with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds.
Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, and lift boxes and break down up to 50 pounds without assistances. Must be able to work on feet for prolonged periods.
Ability to communicate orally and/or in writing with co-workers and patrons in English.
Ability to establish and maintain cooperative working relationships.
Ability and willingness to work a rotating schedule as needed. Ability and willingness to work overtime, including weekends and holidays as needed.
Ability to provide the highest quality of service to customers at all times.
QUALIFICATION STANDARDS :
EDUCATION & EXPERIENCE
Any combination of education, training or experience for a period of up to one year or more which provides the required knowledge, skills and abilities to function in a general Food Service position.
LICENSES / CERTIFICATES:
State law requires a current California Food Handler's Card.
HOURS, CLASSIFICATION, AND STATUS:
This is a regular, full-time, 12-month, non-exempt position. Benefits eligible.
Employees in this classification may work alone or with a team; most work is done indoors, but some activities are outdoors. Not all facilities are air-conditioned.
The scheduled hours of this position are Saturday-Tuesday 11 am-7:30 pm and Wednesday 9 am-5:30 pm. Hours may vary based on the needs of the department.
The individual in this position may be required to work in the Facilities Department during the summer while the dining hall has reduced operations. Assignments are determined each summer and are evaluated based on the needs of the dining hall. Training is provided for all assignments.
Hourly rate range: $17.75-$18.80. The hourly rate of the finalist(s) selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty, and training.
GROOMING AND PROFESSIONAL APPEARANCE:
In accordance with California, state, and local laws Scripps College seeks to maintain a neat and professional image at all times while in the workplace. Pursuant to California's Health and Safety Code 113969, all food employees preparing, serving, or handling food or utensils must wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair (including beard hair) from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment varies. Bakers are routinely exposed to high temperatures when working around hot ovens.
Physical and Mental Requirements
Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy and precision; basic math skills, especially knowledge of fractions as needed to adjust recipes; capable of giving, receiving, and analyzing information, formulating work plans, and articulating goals and action plans.
Standing for extended periods. Occasional sitting in a normal seated position for extended periods. Reaching and extending hand(s) or arm(s) in any direction. Finger dexterity required to manipulate objects with fingers rather than the whole hand(s), or arm(s), for example, using decorating tools such as piping tips. Whole hand and arm dexterity required to perform skills such as kneading dough, stirring batter, and inserting and removing baked goods from ovens. Communication skills using the spoken word. Ability to see within normal parameters. Ability to hear within normal parameters. Ability to bend and stoop, for example, to place or remove items from ovens, and to pick up supplies from low shelves or the floor. Ability to move about. Ability to lift and carry short distances up to 50 lbs., for example to lift or move supplies such as bulk ingredients (for example, bulk size bags of flour), bakery equipment such as mixers, and other packages.
Regular employment at the College is for no specified period of time; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Scripps College is an At-Will employer. Employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law
The Claremont Colleges, a consortium of five undergraduate liberal arts colleges, two graduate institutions, and Claremont University Consortium, which provides shared institutional support services, is reminiscent of the Oxford-Cambridge model. The undergraduate colleges include Pomona College, Scripps College, Claremont McKenna College, Harvey Mudd College, and Pitzer College. The two graduate institutions include Claremont Graduate University and Keck Graduate Institute.