Baker, NA-

Baker

Major Duties:
The incumbent is involved with the preparation of a full range of baked products found on regular and special diet menus such as breads, rolls, cakes, cookies, biscuits, pastries, puddings, fillings and icings. The incumbents at this level make more complicated baked products such as puff pastry, quick breads, batter and sponge cakes, and Danish pastries. Grade 8 bakers receive assignments from the supervisor either orally or through menus, recipes, and worksheets.

The incumbent will also plan their work and select the tools and equipment with which to prepare attractive, appetizing baked products in the quantities and at the time desired. The bakers decide whether to adjust recipes, substitute, or leave out ingredients to change or improve the product. From appearance, smell, temperature, and consistency, they decide when items are properly baked.

Their completed work is checked by the supervisor to insure foods are baked according to instructions.

Skills and Knowledge:
Knowledge of the full variety of ingredients used in baked goods; e.g., hard or soft flour, leavening agents, soda, butter or shortening, hard, soft, or mineral water. Knowledge of oven timing and temperature control. Knowledge of the effect altitude and humidity have on bakery products. Knowledge of food handling and storage practices and have the ability to requisition supplies for daily baking requirements.

Knowledge of the health regulations and sanitation standards. Ability to adjust measurements and revise recipes to improve tastes, change quantities or conform to special diet requirements. Skilled in the use of bakery tools and equipment including powered machines.

Responsibility:
Receives assignments from the Supervisor in charge and follows directions from menus, recipes, and worksheets. Plans own work and select the tools and equipment with which to prepare baked products in the quantities and at the time required. Determines whether to adjust recipes, substitute or leave out ingredients, to change or improve the product. Analyzes appearance, smell, temperature and consistency to decide when items are properly baked.

Work is subject to spot check in progress and upon completion to assure schedules are met.

Physical Efforts:
Work involves frequent lifting, pulling and pushing, and constant standing and walking. Must be able to lift up to 50 pounds alone and up to 100 pounds with assistance.

Working Conditions:

Employee is exposed to extreme heat and extreme cold temperatures. Work requires extended periods of time spent standing on concrete or tile floors. Employee is subject to burns, cuts and other injuries from equipment, ovens, stoves and kettles. The employee is required to wear protective shoes, appropriate hearing protection, gloves, or other safety and food handling items required by food handling guides.