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Classification Description|Employees Human Resources – Classification Compensation

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Classification Compensation
Mark Bercheni, Manager
Campus: 139 Wyoming Hall
Mail: Dept 3422
1000 E University Ave
Laramie, WY 82071-2000
Phone: 307.766.5606
Fax: 307.766.5607
Email: c-comp@uwyo.edu
Office Hours
Regular: 8:00am - 5:00pm
Summer: 7:30am - 4:30pm
Monday - Friday

This is a description of a staff position at the University of Wyoming not a job opening announcement. Look for current job openings at the following link: http://www.uwyo.edu/hr/hremployment/listjobs.html. The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Baker, Senior

Reports to: Designated Supervisor

UW Job Code: 7266

UW Job Family: 73

SOC Code: 51-3011

Pay Grade: 14

Date: July 01, 2006

Job Purpose:

Perform associated baking tasks; participate in preparation of large volume production of bakery goods for the University's food service. 

Minimum Qualifications

Education:

Associate's Degree in Culinary Arts/Baking or Certification from a Culinary Institution

Experience:

2 years work-related experience

Knowledge, Skills, and Abilities

Knowledge of:

  • Techniques used in large-scale production baking.
  • State and local health sanitation codes related to the operation of a bakery.
  • Maintenance and care of culinary facilities, equipment, supplies and materials.
  • Food preparation and presentation methods, techniques, and quality control.
  • Supplies, equipment, and/or services ordering and inventory control.
  • Reports preparation and compilation.
  • Recipe adjustment and testing.
  • Distribution methods and techniques.
  • Weighing and measuring ingredients used in baking.
  • Determining ingredient quantities according to specific orders.
  • Mixing, kneading, shaping, and cutting dough.
  • Coordination and directing of bakery deliveries.
  • Personnel training and hiring techniques.

Skills and Abilities to:

  • Safe use of bakery equipment and utensils.
  • Perform, or train others, in bakery techniques.
  • Perform techniques used in large-scale production baking.
  • Move heavy objects, up to approximately 50 pounds.
  • Follow directions.
  • Prepare and bake a variety of pastries, rolls and/or other baked goods.
  • Monitor and/or maintain quality control standards.
  • Receive, stock and/or deliver goods.
  • Prepare routine administrative paperwork.
  • Gather data, compile information, and prepare reports.
  • Lead and train staff and/or students.
  • Read, test, and adjust recipes.
  • Use basic math skills to add, subtract, multiply and divide amounts and quantities.
  • Clean work areas and equipment/utensils according to prescribed procedures and schedules.
  • Safely use standard bakery equipment and utensils.

Characteristc Duties and Responsibilities

Essential Functions:

Participate in proper techniques of mixing, kneading, shaping, cutting and baking dough; prepare other bakery products such as puddings and pie fillings. 

Bake food in a clean, safe and sanitary manner; present self with a neat and clean appearance.

Determine ingredient quantities required to fill orders; prepare inventory records, order supplies and equipment; receive supplies and provide direction for storage of supplies.

Direct and coordinate bakery deliveries.

Read, test, and adjust recipes; weigh and measure baking ingredients according to instructions.

Prepare bakery operation reports as needed.

Responsible for organization, cleanliness and sanitation of bakery.

Supplemental Functions:

May make hiring recommendations; may train designated bakery personnel.

May prepare made-to-order items including special frosting, icing or decoration of bakery goods.

Working Conditions:

Standard kitchen environment; daily exposure to heat from the ovens and other hazards associated with the use of bakery equipment and utensils; may occasionally be required to work irregular hours.

Distinguishing Features:

Baker performs baking tasks as assigned according to established standards under general supervision.

Baker, Senior, performs the work done by Bakers under limited supervision and provides project or group leadership.

Authorized by Classification/Compensation, Human Resources

Employees may be requested to perform job-related tasks other than those specifically presented in this description. Participating in the University's hazardous waste minimization program is part of the job of each employee who uses (or may come in contact with) hazardous materials. Fair Labor Standards Act (exempt/non-exempt) is designated by position. University of Wyoming actively supports Americans with Disabilities Act and will consider reasonable accommodations.

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