Baker (#RF0130)
$21.38-$25.99 Hourly / $3,706.61-$4,505.41 Monthly / $44,479.39-$54,064.98 Yearly

Under general supervision, performs skilled baking of varied products on a volume basis; and does related or other work as required in accordance with Rule 3, Section 3 of the civil Service Rules.

An employee in this class is responsible for using the full range of skills in the baking trade. This class is distinguished from other food service classes in that the latter have duties other than baking as their primary assignment.

• Receives instructions from supervisor as to kind and quantity of goods to be baked; selects recipes and determines sequence in which items are baked.
• Weighs, measures and mixes ingredients; kneads dough by hand; cuts dough into uniform portions and shapes with molding machine or by hand.
• Bakes a variety of confections including breads, muffins, pastries, rolls, cakes, cookies and pies; times and observes the baking process.
• Prepares fruit or other filling items; prepares desserts such as gelatins and custards.
• Cleans and maintains bakery equipment and utensils; notifies appropriate staff for equipment repair and maintenance; keeps work area in a clean and sanitary condition.
• Keeps records of recipes used in baking; modifies recipes to other specified quantities or to available bakery supplies.
• Leads and trains other personnel assigned to assist in the baking process.
• Assists in determining items and quantities to be ordered; may directly order supplies as needed.

Experience: Three years of varied experience in volume baking work; or completion of apprenticeship in the baking trade.

The standard techniques used in volume baking and food service work; principles and practices of cleaning, sanitation, personal hygiene as applied to work, and safety basic units of measure; care and use of baking equipment and general kitchen utensils.

Understand and follow oral and written instructions; perform skilled baking of varied products on a volume basis; use time management techniques; learn to adapt recipes to available bakery supplies and specific quantities; use basic arithmetic; stand constantly; may be required to kneel, bend and stoop frequently; lift and carry 25 pounds; use and operate standard baking equipment and utensils, including performance of manual dexterity tasks to include constant handling, reaching, grasping and fingering; withstand frequent exposure to heat emanated from equipment.