School Baker - Kaimuki Middle

Hawaii State Department of Education•Honolulu, HI

5d•$5,054•Onsite

About The Position

This position involves coordinating with other food service employees to prepare baked goods for meal services and satellite deliveries. The role requires reviewing production records, selecting standardized recipes, and gathering necessary ingredients and equipment. Responsibilities include accurately weighing and measuring ingredients, performing mathematical calculations to adjust recipes, and baking a variety of bread products and other baked goods. The School Baker also sets up serving counters, serves students and staff, portions meals for satellite delivery, and maintains a clean and sanitary work environment. Additionally, the role involves proper labeling, storage, and disposal of leftover foods, receiving and storing provisions, documenting supplies used, and assisting with inventory and record-keeping. The School Baker may also direct and train helpers and new employees, and potentially supervise serving operations at satellite schools. Participation in staff meetings, workshops, and required annual training is also expected.

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 (Specialized Experience).
Specialized experience must demonstrate proficiency in quantity baking, including knowledge of ingredients, recipe adjustments, calculating bread equivalents, determining baking times, use and care of baking equipment, food handling and storage, and food safety/sanitation practices.
Experience must demonstrate the ability to perform quantity baking required for the school food services program.

Nice To Haves

Possession of an associate’s degree from an accredited community college in a food service/culinary arts program which included training in quantity baking may be substituted for all of the required experience.
Successful completion of a substantially full-time curriculum from an accredited technical school, community college or university which included coursework which provided the applicant with the knowledge of and hands-on practice in quantity baking comparable to the above required Specialized Experience may be substituted for the pertinent experience on a month-for-month basis.
Excess Specialized Experience may be substituted for General Experience on a month-for-month basis.

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.