BAKER
DISTINGUISHING FEATURES OF THE CLASS: Working under general supervision, an employee in this class is responsible for the preparation of baked goods, for the food service unit of an institution. Supervision may be exercised over a small number of food service helpers.
TYPICAL WORK ACTIVITIES:
Bakes bread, rolls, pies, cakes and other baked goods;
Mixes and kneads dough, greases baking tins, places dough in oven and regulates proper oven temperature;
Prepares puddings, cookies and other desserts;
Cleans baking utensils and other kitchen equipment;
May assist in the serving of food;
May assist in the cleaning of food-preparation and food-service areas;
The above examples of duties are intended only as illustrations of the various types of work performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.
FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND/OR PERSONAL CHARACTERISTICS: Good knowledge of modern baking equipment and methods; working knowledge of kitchen and food sanitation procedures; skill in preparing pies, pastries, hot breads and cakes; ability to understand and follow oral and written directions; ability to supervise others.
MINIMUM QUALIFICATIONS: One year of experience in the baking of breads, cakes, pies and pastries.
Non-Competitive Class