Child Nutrition Baker

Open Until Filled

PRIMARY PURPOSE:

Prepare baked items and other foods in accordance with current applicable local, state and federal guidelines and regulations, with our established policies and procedures to assure that high standards of quality in food production, sanitation, and safety practices are met. Produce various bakery products in quantities needed to supply 55 campus locations (subject to change) and for other events as needed.

QUALIFICATIONS:

Minimum Education/Certification:

High school diploma or GED – preferred

Special Knowledge and Skills

Knowledge and use of commercial food service equipment

Follow written and/or oral directions and to exercise good judgment

Read, understand and follow ingredient labels, recipes and chemical labels, warnings, written and verbal food preparation, safety instructions and product information

Basic math skills and be able to correctly measure recipe ingredients

Must be able to work as a team member

Work Conditions:

Tools/Equipment Used: Heavy-duty commercial bread preparation and baking equipment; including spiral mixer, roll-in proofer cabinet, bread/bagel slicer, bread bagger, range, roll-in gas oven; other gas, steam, and electrical food preparation equipment; food preparation utensils, and any other equipment as needed

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces; sanitary gloves, protective gloves, non-skid shoes, safety glasses, hot pads, arm protectors, nuisance masks, aprons, hair restraints

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Regular attendance is an essential function

      Minimum Experience & Requirements:

            3 months successful experience in commercial/institutional food preparation- preferred

MAJOR RESPONSIBILITIES AND DUTIES:

1. Participate in the preparation and production of large quantities of baked items.
2. Follow approved standardized recipes and production planning standards so that the bakery department achieves the standards of performance as outlined in the work plan.
3. Be vigilant about using exact measurements and pay strict attention to timing.
4. Assure proper mixing of each product to produce desired results.
5. Make adjustments to the bread preparation and baking equipment to produce desired results.
6. Adhere to tight production schedule, constantly checking to be sure that the correct quantities are produced for each order.
7. Proper storage and authorized use of raw materials, supplies, and prepared products.
8. Follow approved housekeeping and safety practices to ensure that sanitary and safe conditions are maintained in the bake shop and storage areas, including washing and sanitizing dishes, utensils, and work surfaces, mopping floors; and disposing of wastes properly.
9. Operate and clean all bakery equipment. Maintain a clean and organized storage area.
10. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
11. Determine the effect of ambient conditions (temperature, humidity, etc.) on final food product and adjust preparation accordingly.
12. Adjust quantity recipes (multiplication, division, fractions and percentages) and measure for recipes.
13. Make fellow employees aware of potential safety problems.
14. Store or dispose of excess food properly.
15. Keep garbage collection containers and areas neat and sanitary.
16. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
17. Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness in work habits.
18. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get along with customers, clients, co-workers, and supervisors.
19. Complete annual continuing education requirements.
20. Follow district safety protocols and emergency procedures.
21. Abide by State and Federal laws, District policies, campus expectations and Texas Educator Code of Ethics.
22. Perform such other tasks & assume such other responsibilities as may be assigned.