BAKER II

DEFINITION

This skilled baking work in an institution bakery.

Work involves large-scale production of a variety of bakery goods for institution use. The employee is responsible for the quality of breads and pastries produced and may assist in supervising and training employees, inmates and patients engaged in this work. In a small institution bakery, an employee of this class may be personally responsible for all baking operations. In larger institution bakeries, general supervision may be received from a Baker III. However, the employee is expected to perform a variety of skilled baking assignments without direct supervision, determining the techniques and processes to be used. Work is evaluated through observation of the quality of bakery products.

Any one position may not involve all of the specified duties or knowledges, skills and abilities, nor are the listed examples exhaustive.

EXAMPLES OF WORK

Performs skilled work in the preparation of doughs and the baking of breads, rolls, and biscuits, and of cakes, pastries and other desserts.

Prepares or supervises the preparation of filling for desserts and pastries.

Prepares formulas for the mixing of doughs.

May estimate bakery needs and assist in requisitioning and maintaining adequate supplies for baking operations.

May assist in training employees, patients and inmates in the operation of baking machinery such as scales, dough mixers, bread molds, proof boxes and ovens.

Keeps the bakery and its equipment clean and sees that equipment is maintained in good working order.

Performs related work as assigned.

KNOWLEDGE, SKILLS AND ABILITIES

Considerable knowledge of methods and materials used in large-scale baking, including baking time, oven temperatures, shortenings, flavors, methods of mixing and the use and maintenance of modern bakery equipment.

Considerable knowledge of the types and grades of bread and pastry ingredients suitable for large-scale baking use.

Working knowledge of the hazards of institutional baking work and ability to observe adequate safety precautions.

Ability to operate bakery equipment and to plan and maintain the required production.

Ability to assist in the instruction and supervision of others in baking operations.

Ability to work under conditions of high temperatures

EXPERIENCE AND EDUCATION QUALIFICATIONS

(The following entrance requirements are used to admit or reject applicants for merit system examinations, or may be used to evaluate applicants for employment in positions not requiring selection from merit system registers. When applicable, equivalent substitution will be allowed for deficiencies in experience or education.)

Two years of apprenticeship or on-the-job training in the baking trade supplemented by one year of experience as a skilled baker in an institution, military, or commercial bakery; and completion of the eighth school grade.

(Rev. 2/1/64)