Senior Baker

BAKER SR (005502)

UCPath Position ID: MI-DPT317000-JC005502-PD168361

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

704277

Approved Date:

3/16/2026 12:08:48 PM

Date Last Edited:

3/16/2026 12:08:45 PM

Last Action Effective Date:

1/26/2024

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR

Division Code:

5901D

Division:

ADMINISTRATION

Department:

317000 - ON CAMPUS HOUSING

Position Details

UCPath Position Number:

MI-DPT317000-JC005502-PD168361

Position Description ID

168361

UC Payroll Title:

BAKER SR (005502)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

STEPS

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

SX: Service

Employee Relations Code:

E: All Others - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40057157

Reports to Payroll Title:

EXEC CHEF 5

UCPath Department Head Position Number:

40052599

Department Head Payroll Title:

FOOD SVC MGR 2

GENERAL SUPERVISION - Indicates that the incumbent develops procedures for performance of variety of duties; or performs complex duties within established policy guidelines.

POSITION SUMMARY

Under the direction of the Bakery Manager or Principal Baker, the Senior Baker is responsible for providing team leadership to one or more Bakers, Assistant Bakers, and Food Service Workers.  Assign, motivate and monitor the work of others in the production of multiple bakery products from a specified menu to other units.  Prepare complex bakery recipes in the operation according to culinary, production and quality standards.  Accurately and appropriately utilize the various bakery equipment and assist with training and monitoring others in its safe usage.  Adhere to all food handling and sanitation guidelines.  Follow established timelines for food production as required by delivery times and production schedule.  Ensure production needs and quality standards are maintained.  Maintain accurate paperwork, including temperature logs and production records. Assist in the development and testing of new recipes.

At UCLA Housing & Hospitality (H&H), you become part of UCLA's tradition of excellence by providing quality housing, dining, and hospitality services to student-residents, faculty, staff, and campus visitors. We believe there's more to a job than simply being employed. In addition to competitive salaries and comprehensive benefits and retirement plans, H&H team members enjoy significant opportunities for professional and personal growth in a supportive work environment. No matter what your role, you will join more than 2,600+ H&H team members who understand that our motto Hospitality First! means that a warm, gracious attitude makes a difference in the lives of the people we serve.

Advanced Level Bakery Preparation

1. Prepare advanced level bakery recipes in the operation according to culinary, production, and quality standards. (E) 2. Weigh, sift, measure, and mix baking ingredients according to recipe standards. (E)  3. Responsible for food preparation for multiple bakery products, including items such as donuts, scones, croissants, muffins, danish, pastries, bread, rolls, brownies, cakes, cobblers, pies, cookies, etc. (E) 4. Gather items needed for recipes from the various storage locations. (E) 5. Safely and appropriately operate bakery equipment to prepare large quantities of items. Equipment may include a donut fyer, bakery oven, cookie roller. (E) 6. Assist with training and monitoring others in the safe use of the bakery equipment. (E) 7. Follow recipes, including ingredients, ingredient amount and method of preparation. Report any questions or change requests to management. (E) 8. Place prepared food items in proper food storage containers, seal and label for distribution to assigned locations within UCLA Dining. This maybe within a facility or to other facilities within UCLA Dining. (E) 9. Ensure that product is stored, labeled, and secured as directed by shift supervisor. (E) 10. Consistently complete assigned production records accurately. (E) 11. Comply with all food handler procedures required by federal and state laws and department requirements. (E) 12. Ensure the completion of food production at scheduled times. (E) 13. Ensure food items are maintained at proper temperatures at all times. (E) 14. Assist with ensuring proper use of all food service equipment by assigned team members with emphasis on safety and sanitation. (E) 15. Maintain accurate temperature logs, product samples, and quality assurance logs. (E) 16. Monitor areas to ensure all products meet quality standards, to ensure recipe compliance, and to minimize waste. (E) 17. Ensure that personal grooming and uniform projects the professional image of the department. (E) 18. Utilize clear communication skills, including active listening and verbal communication with guests and team members that ensure a balance in speed of service with respect and hospitality. (E) 19. Communicate effectively with team members regarding production requirements, portion guidelines, quality standards, sanitation and organization of work station and assigned break schedule throughout shift. (E) 20. Participate in taste panels daily to ensure the highest quality standards. (E) 21. Deliver items as needed to other dining units. (E) 22. If needed, provide team leadership to one or more Bakers, Assistant Bakers, Senior Food Service Workers and Food Service Workers. (E) 23. Assist with assigning and monitoring the work of others in the production of multiple bakery products from a specified menu to other units. (E)

80%

Sanitation and Organization of Work Area

1. Follows proper procedures in maintaining cleanliness and proper sanitation of assigned work area during shift. Properly sanitizes production and transportation equipment and counters in work area. Removes all dirty utensils, pans and equipment used in production, transportation or food displays and delivers to assigned dishwashing area. (E) 2. Follows proper procedures in cleaning production, storage, and service area of work station at the end of shift including but not limited to preparation, storage and transportation equipment, service counters and sneeze guards. (E) 3. See that appropriate service equipment such as plates, silverware, glassware display ware, service utensils, transportation and storage equipment are assembled for their work area at the beginning and completion of their shift and prior to the start of any meal service. (E) 4. See that all trash is removed from counters and floor areas of food production and storage areas throughout the shift. (E)

20%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

High School Diploma

Or GED equivalent

Preferred

3-4 years

demonstrated experience in a high-volume baking environment and general maintenance in a bakery environment.

Required

Experience in higher education

Preferred

Ability to read, understand, and speak English sufficient to determine and carry out job duties.

Required

Skill in interacting effectively with guests, team members, and managers in a high volume production setting using positive body language, direct eye contact, active listening, problem solving techniques.

Required

Ability to perform effectively under conditions of fluctuating workload.Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and customer flow parameters.

Required

Ability to stand, climb, stoop, push and crouch for extended periods of time as required to complete job duties. Ability to frequently lift items weighing up to fifty pounds such as bags of supplies and cases of food products.

Required

Ability to stand continuously throughout an eight hour shift on uncarpeted surfaces.

Required

Ability to measure dry and liquid foodstuffs in units of measurement such as cup, pint, quart, pound, and oz. to properly adhere to recipe and production requirements.

Required

Skill in operating equipment such as mixers, food processors, food cutters, slicers, blenders, gas range, donut fryers, cookie droppers, radio communication devices, hydraulic lifts, and trash compactors.

Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.

Required

Previous experience in the preparation of bakery items for a high volume bakery. Demonstrated knowledge in food preparation techniques such as basic and advanced baking, cake and pastry decoration.

Required

Must have strong bakery skills and a good understanding of bakery terminology and equipment. Ability to assign, monitor and lead the work of others in a high volume bakery production setting.

Required

Time management and organizational skills to review daily production needs and plan daily work schedule.

Required

Ability to test new bakery recipes and submit written recipes to management. Skill to prepare bakery recipes in the operation according to culinary, production and quality standards.

Required

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.

Reading Comprehension Test: A reading assessment will be conducted.

Backlifting  Exam

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing and Hospitality- Dining

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

X

Physical requirements other

X

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.