Under general supervision, prepares a variety of baked goods according
to specifications or standard recipes and ensures that quantity and
quality standards for baked goods are maintained.
1. Performs baking activities including mixing ingredients to form
dough, batter fillings and frosting according to specifications or
2. Bakes breads, pastries, sweet rolls, pies, cakes, tarts, cookies
and related baked goods; rolls, cuts and shapes dough, applies
glaze, frosting or other toppings.
3. Measures, weighs and combines ingredients for preparation of baked
goods according to established recipes; adjusts recipe quantities,
ensuring preparation of desired amounts of baked goods.
4. Prepares estimates of time, labor and materials to be used on
assigned tasks, and secures required quantities of materials and
5. Ensures the operational readiness and safety of equipment and
supplies; protects equipment, utensils and food ingredients from
contamination, spoilage and pilferage.
6. Ensures the maintenance of sanitary conditions in the work areas;
cleans work areas, equipment and utensils.
7. Keeps records pertaining to food consumption, inventory of
supplies and customer service.
8. Operates kitchen equipment such as baking ovens, mixers, blenders,
dough cutters and utensils.
Note: The intent of this list of primary duties is to provide a
representative summary of the major duties and responsibilities of
this job. Incumbents perform other related duties assigned. Specific
duties and responsibilities may vary based upon departmental needs.
EXPERIENCE: Three years performing commercial or institutional baking.
Thorough knowledge of and skill in the methods of preparing bakery
products and desserts. Thorough knowledge of and skill in measuring,
weighing and mixing ingredients. General knowledge of principles and
practices of sanitation and safety in baking areas. Skill in
finishing bakery products with icing and decorations; in adjusting and
making substitution in recipes. Ability to read and write; to follow
recipes and production schedules; to determine completion of baked
items; to perform basic arithmetic computations; to operate baking
equipment and appliances; to work in irritating environments and
adverse temperature conditions; to lift, transport, and stock baking
supplies and materials.
OTHER: Except for qualifications established by law, additional
related experience and formal education in which one has gained the
knowledge, skills, and abilities required for full performance of the
work of the job class may be substituted for the education or
experience requirement on a year-for-year basis with 30 college
credits being equivalent to one year of experience.
CONDITIONS OF EMPLOYMENT
Candidates selected for employment may be subject to medical inquiries
and/or medical examinations to determine ability to perform the job.
Safe Food Handling and Sanitation Certification may be required.