Some of the content on this website requires JavaScript to be enabled in your web browser to function as intended. While the website is still usable without JavaScript, it should be enabled to enjoy the full interactive experience.

Skip to Main Content

Classification Description|Employees Human Resources – Classification Compensation

Contact Us

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

Reports to: Designated Supervisor

UW Job Code: 7265

UW Job Family: 73

SOC Code: 51-3011

Pay Grade: 12

Date: July 01, 2006

Job Purpose:

Participates in the preparation of a large volume of bakery goods for the University's food service. 

Minimum Qualifications

Education:

High School Diploma or GED

Experience:

1 year work-related experience.

Knowledge, Skills, and Abilities

Knowledge of:

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

Skills and Abilities to:

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

Characteristc Duties and Responsibilities

Essential Functions:

Check daily work orders to determine which pans should be prepared for production, grease and/or line with paper; transport to proper bakery work stations.

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

Carry and distribute baking supplies such as flour, shortening, sugar and baking powder.

Read, test and adjust recipes; weigh and measure baking ingredients according to instructions; adjust and preheat ovens to desired temperatures for baking.

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

Perform proper and safe operation of bakery equipment and utensils; clean work areas and equipment/machines according to prescribed procedures and schedules. 

Supplemental Functions:

Assist with determining ingredient quantities necessary to fill specific food service orders.

Prepare baked goods for delivery by arranging products in proper containers; count and load goods on to caddies for delivery.

Assist in the preparation of made-to-order items including special frosting, icing and 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.

Share This Page:

Footer Navigation

University of Wyoming
 
1000 E. University Ave. Laramie, WY 82071 // UW Operators (307) 766-1121 // Contact Us