Texas A&M University
Classification Specifications

General Description:  Prepares a large variety of pies, cakes, bread, other baked goods and desserts. Ensures quality and quantity requirements are met.

Typical:  Assists with last minute orders and adds to production schedule; assists in making sure all items are prepared and ready for delivery; assists in the scaling and mixing of ingredients; assists in the preparation of fruit and other filler items; assists with baking or frying pastry products; assists with operation of bakery machines and equipment; assists with the decoration of pastries; assists with ensuring quality of products and proper timing of baking for different products taking humidity and water conditions into consideration; assists with keeping of records of formulas used in baking; assists with training of lower level Bakers when necessary; follows customer service guidelines to ensure customer satisfaction; regularly attends in-service training and weekly emphasis classes; performs related duties as required.

Received:  General and special instruction from higher level supervisor.

Given:  General supervision to other bakers in the absence of the supervisor.

Required:  Ability to read and comprehend, write, do arithmetic computations and apply reasoning and quantitative skills. Three to four years in a large institutional or commercial bakery.

Preferred:  High school graduation or equivalent combination of training and experience supplemented by vocational training in commercial baking. Five years in a large institutional or commercial bakery.

Required:  None.

Preferred:  None.

Typical:  Use of dough mixers, molders, sheeters, production table, ovens, pie machine, bread slicers, cookie machines, pie dough portioners, donut fryers, and wrappers.

Typical:  Physical ability to withstand long hours of moderately strenuous work. Capable of lifting moderate weight cases of food items or supplies and carrying them short distances within the bakery and production areas. Regular exposure to wet slippery floors, steam, heat, refrigerator or freezer temperatures.