BAKER 71080

(Non-Competitive)

 

 

DISTINGUISHING FEATURES OF THE CLASS

 

 

The work involves responsibility for preparing and baking large quantities of bread, cakes, pies, rolls, and other bakery products or desserts. An employee in this class may direct other food service employees in the preparation of bakery products. An employee in this class receives direct supervision from a higher level employee responsible for the food service operation.

 

When assigned to the Onondaga County Department of Correction, an employee in this class supervises a small number of inmates who assist in the preparation of bakery products. Additionally, an employee in this class works within a system of security measures that pertain to the food service operation. Does related work as required.

 

 

TYPICAL WORK ACTIVITIES

 

Prepares and bakes a variety of baked goods by performing the following:

Measuring and sifting flour and adding ingredients, such as but not limited to, yeast, leavening agents, water or milk, according to recipes to prepare dough and batters;

Mixing ingredients according to recipes to form dough and batters;

Operates dividers, rounders, proofers, and molders to prepare doughs for oven;

Places doughs and batters in pans, molds, or on sheets;

Places pans, molds, and sheets in ovens, adjusts oven temperatures, and observes color of products during baking.

May supervise inmates in the preparation of bakery products when assigned to the Correction's Department.

 

 

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS

 

 

Good knowledge of recipes, methods, and procedures used in preparation and baking of large quantities of bakery products.

Ability to prepare and bake products in large quantities.

Ability to read and understand directions and recipes.

Ability to use and manipulate bakery utensils and equipment.

Physical condition commensurate with the demands of the position.

 

 

MINIMUM QUALIFICATIONS

 

 

Two (2) years of work experience or its part time equivalent, in quantity production of bread and other bakery products.

 

11/84 Revised

 

Review Date: