School Baker - Kawananakoa Middle

Hawaii State Department of Education•Honolulu, HI

43d•$5,246•Onsite

About The Position

This position involves coordinating and working closely with other food service employees to ensure baked goods are prepared in a timely manner to meet meal service times and/or satellite delivery schedules. The role requires reviewing daily production records, determining appropriate standardized recipes, and securing necessary ingredients and equipment. Responsibilities include accurately weighing, measuring, and mixing ingredients, preparing and baking various bread products, setting up serving counters, serving students and staff, and maintaining a clean and sanitary work environment. The School Baker also handles leftover food documentation, receives provisions, records supplies, and may direct or instruct helper staff. Attendance at staff meetings and completion of annual training hours are also required.

Requirements

Graduation from high school or equivalent.
Six (6) months of work experience as an apprentice or helper in a kitchen where the applicant has acquired basic skills in baking by assisting with such tasks as weighing, measuring and combining ingredients, mixing dough for simple baked products, scaling and shaping dough for rolls, buns, etc. (General Experience).
One (1) year of work experience as a baker in a restaurant, hotel, hospital, school, or institution which included actual hands-on experience in producing a variety of baked goods from scratch and in large quantities.
Demonstrated proficiency in quantity baking which includes knowledge of types of ingredients used in baking, their properties, functions, and substitutions; standard procedures for adjusting standardized recipes to meet production needs, calculating bread equivalents, and determining baking times for non-standard batch sizes.
Knowledge of the use, care, and safe handling of utensils, tools, and equipment used in baking.
Knowledge of methods of handling and storing foods.
Knowledge of food and kitchen safety at sanitation practices.
Experience in the whole process of baking in large quantities.

Responsibilities

Coordinates and works closely with other food service employees to ensure baked goods are prepared in a timely manner to meet meal service times and/or satellite delivery schedule.
Reviews daily production records, determines appropriate standardized recipes, and secures necessary ingredients and equipment for preparation and/or baking purposes.
Accurately weighs, measures, and mixes ingredients in accordance with approved standardized recipes for daily/weekly production needs; performs mathematical calculations to adjust recipe yield to meet appropriate production record serving portion/size and/or bread equivalents.
Prepares mixes for and bakes bread, rolls, buns, biscuits, muffins, pizza crusts, wiener in a blanket, and other baked goods.
Sets-up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed.
Portions and/or directs the portioning/packing of menu items for satellite meals.
Cleans and maintains work areas, serving counters, and dining areas in a neat, clean, sanitary, and orderly manner; thoroughly cleans and sanitizes utensils and equipment after use.
Properly labels, stores, and/or disposes leftover foods; documents on the production record; informs School Food Services Manager of leftovers; and may recommend their utilization.
Receives provisions ordered, documents product temperature if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed.
Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with baking, serving, and/or clean-up; assists in training new food service employees; and may supervise serving operations at satellite schools.
Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture.