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The position handles daily baking requirements by mixing, proofing, and setting up production, while maintaining accurate baking records and reports. Responsibilities include receiving and transferring food and supplies, operating a computerized POS system, packaging items for off-site transport, ordering and receiving supplies, cleaning and sanitation, and conducting daily facility inspections. 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Hazards may include cuts, burns, slips, and trips, with exposure to fumes and wet or humid conditions.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},258153,1790347075,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":15,"category_name":16,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":47,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":76,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":9},549768064622,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Food Service Baker  \nReports to: Kitchen Manager  \nSalary Schedule: Schedule A  \nFLSA Status: Hourly  \nBargaining Unit: FS Employees WCCCE  \nEEO Class: Level 7  \nRevised Date: April 2011  \nSUMMARY:  \nPrepare high quality, tasty, nutritious baked goods for satellite school meals. Assist in planning and organizing daily baking requirements. Responsible for the mixing, proofing and baking set-­‐up.  \nESSENTIAL DUTIES AND RESPONSIBILITIES:  \n• Prepares baked goods for school meals as outlined by USDA Child Nutrition regulations.  \n• Generate and maintain accurate baking records and reports.  \n• Receives and transfers food and supplies to storage and/or service areas.  \n• Operates computerized POS system.  \n• Washes all service wares and kitchen utensils.  \n• Recognizes and reports all necessary facilities maintenance promptly.  \n• Cleans the production area as necessary.  \n• Adheres to all sanitation regulations.  \n• Conducts daily inspections of all areas of the facility to ensure compliance with established practices, regulations and standards.  \n• Package food for transportation off-­‐site.  \n• Orders and receives supplies.  \n• Fills in where needed to ensure efficient operations.  \n• Other duties as assigned.  \nCOMPETENCIES  \nTo perform the job successfully, an individual should demonstrate the following competencies:  \nTeamwork -­‐ Exhibits objectivity and openness to others views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests.  \nSecondary Production Job Description Revised 9/2002 1  \nPlanning/Organizing -­‐ Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Conserves organizational resources.  \nCustomer Service – Maintains professional demeanor when dealing with difficult or emotional situations; Responds promptly to staff, student and public needs; Solicits feedback to improve service; Responds to requests for service and assistance;  \nInterpersonal Skills -­‐ Keeps emotions under control; Remains open to others'ideas and tries new things. Shows respect and sensitivity for cultural differences; promotes a harassment-­‐free environment.  \nOral and Written Communication -­‐ Listens and gets clarification; Responds well to questions; Participates in meetings; Read and comprehend written and verbal instructions. Writes clearly and informatively.  \nProfessionalism -­‐ Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.  \nQuality -­‐ Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.  \nSafety and Security -­‐ Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.  \nAttendance/Punctuality -­‐ Is consistently at work and on time; Arrives at meetingsand appointments on time.  \nDependability -­‐ Follows instructions, responds to management direction; Takes responsibility for own actions. Meets commitments, Follows policies and procedures.  \nWORKING CONDITIONS AND PHYSICAL DEMANDS:  \nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  \nWhile performing the duties of this job, the employee will be subject to prolong standing; use of hands to finger, handle, or feel; reach with hands and arms;  \npush and pull, and talk or hear and smell. This position requires Reaching, bending, stooping, shaking, stirring, wiping, and cutting. While performing duties employee may be required to lift and carry cases and sacks of up to 70  \nSecondary Production Job Description Revis","cbCaitXvEPVwMxRg","https://ap.wps.com/l/cbCaitXvEPVwMxRg","pdf",81630,"English","# Summary\n# Essential Duties and Responsibilities\n# Competencies\n# Working Conditions and Physical Demands\n# Education and Experience","[{\"question\":\"What is the Food Service Baker responsible for preparing and delivering?\",\"answer\":\"The role prepares tasty, nutritious baked goods for satellite school meals and packages food for transportation off-site.\"},{\"question\":\"Which systems and documentation tasks are part of the job?\",\"answer\":\"The position requires maintaining accurate baking records and reports and operating a computerized POS system.\"},{\"question\":\"What working conditions and physical demands are expected?\",\"answer\":\"The baker performs prolonged standing and tasks such as reaching, bending, stooping, shaking, stirring, wiping, and cutting, and may lift and carry cases or sacks up to specified limits. Hazards may include cuts, burns, slips, and trips, with exposure to fumes and wet or humid conditions.\"}]","Food Service Baker - Job Description | PDF",1789319559]