Baker II

Position Overview

MSU’s Culinary Services is looking for motivated team members who are excited to actively participate in the ever changing world of the high‑paced food and bakery industries.

• Skillfully prepares a wide variety of baked goods (both scratch and pre‑made).
• Assists in production of specialty items such as artisan bread and pizza dough.
• Mixes all icing, puddings and toppings.
• Ices products (cakes, doughnuts, etc.) and provides decorative garnishing of finished baked goods.
• Operates and is knowledgeable about a wide variety of large‑scale and specialty bakery equipment.
• Leads a shift of full‑time and student staff.
• Assists with directing and training of staff.
• Monitors inventory, keeps records, and orders accordingly.
• Analyzes and makes recommendations concerning potential mixing problems and new recipes.
• Properly follows sanitation guidelines and handles food in accordance with FDA food codes and as directed by MSU’s Registered Sanitarian.
• Regularly assists with the cleaning, disposition and storage of foods (hot and cold), supplies, and equipment.
• Actively contributes to the team by performing other duties as needed.

• Progressively responsible experience working in a commercial bakery or high‑volume bakery producing a wide variety of products or an equivalent combination of relevant education and experience.
• Experience operating commercial bakery equipment.

• Experience directing, leading, or training staff.

• Exhibit interest in the culinary arts and exercise critically good judgment concerning taste and aesthetics of food quality.
• Work effectively and efficiently in close cooperation with CS staff in a team‑oriented environment with the ultimate goal of providing excellent customer service.
• Work well individually or on a team.
• Exhibit strong communication skills both verbally and in writing.
• Consistently exercise initiative and good judgment.
• Exhibit excellent attention to detail and accurate record‑keeping skills.
• Prioritize and organize workload in order to complete tasks in a timely manner.
• Quickly adapt to changing priorities.
• Represent the department and the University to others in a professional and courteous manner.

• Shift: Sunday–Thursday from 4:30 pm to 1:00 am; may change dependent on departmental need.
• Bakers may be asked to focus on certain areas of production: dessert and breakfast production, bread production, bagels and pizza dough, and packaging.
• May be asked to work days/evenings, weekends, long hours, consecutive days during busy periods, and occasional holidays as the school and event schedule demands.
• Occasional work outside and in inclement weather assisting with special events.
• Possess a 4‑hour sanitation certification or have the ability to become certified.
• Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries, and communicate effectively with customers by listening and speaking clearly.

• Normal bakery/kitchen, cooler/freezer, dock environments.
• Stationary and/or moving about for long periods of time.
• Occasionally moving product up and down stairs.
• Frequently moving, transporting, and placing containers or product weighing up to 50 lbs and occasionally up to 100 lbs.
• Bending, kneeling, stretching and general moving about while stocking products.
• Gripping handles on small kitchen utensils and other equipment.
• Performing repetitive motions related to job duties.
• Regular exposure to cleaning chemicals.

Montana State University is an equal opportunity employer. MSU does not discriminate against any applicant on the basis of race, color, religion, creed, political ideas, sex, sexual orientation, gender identity or expression, age, marital status, national origin, physical or mental disability, or any other protected class status in violation of any applicable law.

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