- Hourly / - BiWeekly /
- Monthly / $24,538.00-$37,949.00 Yearly
Baker II is the intermediate level of work in baking. Employees in this classification may supervise lower-level employees engaged in food production.
Employees in this classification receive moderate supervision from a designated staff member of the food service program. Employees in this classification may be required to work on weekends and holidays, may be assigned to any one of the two shifts and may be called to duty during office hours in order to maintain coverage. Work performed in the central kitchen may require employees to work in areas with extreme heat or cold temperatures. The work takes place in various hospitals or residential facilities located throughout the State.
Positions in this classification are evaluated using the classification job evaluation methodology. The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of a class specification.
The Baker I and Baker II are differentiated on the basis of degree of supervisory control exercised by the supervisor over these positions. The Baker I learns to perform the duties under close supervision while the Baker II performs the duties under close supervision at times and under moderate supervision at other time, depending on the on the complexity of the specific duty being performed.
Measures and mixes flour, sugar, shortening and other ingredients according to recipes;
Prepares batters, doughs, fillings and icings; Rolls, cuts and shapes dough;
Bakes breads, pastries, sweet rolls, pies, tarts, cookies and related baked goods;
Applies glaze, icing or other toppings;
Cleans utensils and work area and maintains sanitary conditions;
Uses mixing and measuring machines, bowls, steam kettles, revolving ovens, scales and graduated containers;
Plans baking schedules;
May develop or modify bakery recipes;
Keeps records of supplies used and number of persons served;
Orders necessary equipment and supplies;
Protects equipment, utensils, food and other items from contamination, spoilage and pilferage;
May supervise and train Dietary Workers or Food Service Assistants in the techniques of baking;
Performs other related duties.
Knowledge of methods of bakery products and dessert preparation;
Knowledge of methods of measuring, weighing and mixing ingredients;
Knowledge of operation, cleaning and care of bakery equipment;
Knowledge of principles and practices of sanitation and safety in baking areas;
Ability to read and perform arithmetic computations;
Ability to follow recipes and production schedules;
Ability to instruct and supervise employees and other staff;
Ability to clean and operate baking equipment, appliances and utensils;
Ability to protect state property from theft and misuse;
Ability to keep records of supplies used and number of persons served.
Education: Completion of the sixth grade.
Experience: Three years experience in the preparation of baked goods in a large scale food service oper4ation in an institutional, commercial, industrial or similar organization.
1. Graduation from an accredited vocational/technical high school with a major in food service or a related field may be substituted for up to two years of required experience.
2. Candidates may substitute U.S. Armed Forces military experience as a non-commissioned officer in Culinary classifications or Food Services specialty code in the Equipment Services and Facilities field of work on a year-for-year basis for the required experience.
Class specifications are broad descriptions covering groups of positions used by various State departments and agencies. Position descriptions maintained by the using department or agency specifically address the essential job functions of each position.
This is a Skilled Service classification in the State Personnel Management System. All positions in this classification are Skilled Service positions. Some positions in Skilled Service classifications may be designated Special Appointment in accordance with the State Personnel and Pensions Article, Section 6-405, Annotated Code of Maryland.
This classification is assigned to Bargaining Unit A, Labor and Trades classes. As provided by the State Personnel and Pensions Article, Section 3-102, special appointment, temporary, contractual, supervisory, managerial and confidential employees are excluded from collective bargaining. Additionally, certain executive branch agencies are exempt from collective bargaining and all positions in those agencies are excluded from collective bargaining.
Employees in this classification are eligible to receive overtime compensation. An employee who works more than the normal workweek is entitled to be compensated for that overtime, as provided by the State Personnel and Pensions Article, Section 8-305.
This classification is one level in a Non-Competitive Promotion (NCP) series. NCP promotions are promotions by which employees may advance in grade and class level from trainee to full performance level in a classification series. In order to be non-competitively promoted to the next level in a NCP series, an employee must: 1) perform the main purpose of the class, as defined by the Nature of Work section of the class specification; 2) receive the type of supervision defined in the class specification and 3) meet the minimum qualifications of the classification.