Texas A&M University
Classification Specifications

General Description:  Assists the Head Baker of a large institutional bakery in determining the techniques and processes to be used, checks the quality of breads and pastries, and supervises and trains employees.

Typical:  Supervises the preparation of dough and the baking of breads, rolls, biscuits, cakes, and pastries; supervises the preparation of fillings for desserts and pastries; assists in estimating the baking needs; assists in requisitioning and maintaining adequate supplies for baking operations; assists in preparing daily payroll and daily cost and production reports; assists in taking inventory each month; trains employees in the operation of baking machinery; does special fancy baking and decorating of pastries; keeps the bakery and its equipment clean and sees that equipment is maintained in good working order; supervises serving of bread and pastries to students; performs related duties as required.

Received:  General instruction and periodic review from the Head Baker and Food Service Manager.

Given:  General supervision and training to lower level Bakers.

Required:  High school graduation supplemented by training at a commercial bakery school or any equivalent combination of training and experience. Five years as a baker in an institutional, retail, or commercial bakery, including some supervisory experience.

Preferred:  Graduation from milling and bakery college. Supervision in a large-scale baking operation.

Required:  Food Handler's card.

Preferred:  None.

Typical:  Use of scales, dough mixers, bread molds, proof boxes, and other baking equipment and machinery.

Typical:  None.