Principal Baker

CHEF 2 (005230)

UCPath Position ID: MI-DPT317000-JC005230-PD168338

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

703432

Approved Date:

7/11/2024 11:50:37 AM

Date Last Edited:

7/11/2024 11:50:35 AM

Last Action Effective Date:

12/8/2023

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-JC005230-PD168338

Position Description ID

168338

UC Payroll Title:

CHEF 2 (005230)

Business Title:

Principal Baker

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

Grade 17

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

99: Non-Represented (PPSM)

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

SUPERVISION - Indicates that the incumbent performs a variety of routine duties within established policies and procedures or by referral to the supervisor’s guidelines.

5502

Senior Baker

5

5503

Bakers

13

5505

Assistant Baker

16

POSITION SUMMARY

Under the direction of the Bakery Manager, provide team leadership to one or more Senior Bakers, Bakers, Assistant Bakers. Assign, motivate and monitor the work of others in the production of multiple bakery products from a specified menu to other units.  Prepare the most complex bakery recipes in the operation according to culinary, production and quality standards.  Accurately and appropriately utilize the various bakery equipment and train and monitor 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 Services (H&HS), 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&HS 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&HS 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.

Food Preparation and Oversight

1. Provide team leadership to one or more Senior Bakers, Bakers, Assistant Bakers, Senior Food Service Workers and Food Service Workers. (E) 2. Assign, motivate and monitor the work of others in the production of multiple bakery products from a specified menu to other units. (E) 3. Prepare the most complex bakery recipes in the operation according to culinary, production, and quality standards. Weigh, sift, measure, and mix baking ingredients. (E)  4. Responsible for food preparation and production support for multiple bakery prodcuts, including items such as donuts, scones, croissants, muffins, danish, pastries, bread, rolls, brownies, cakes, cobblers, pies, cookies, etc. (E) 5. Gather items needed for recipes from the various storage locations. (E) 6. Safely and appropriately operate bakery equipment to prepare large quantities of items. Equipment may include a donut fyer, bakery oven, cookie roller. (E) 7. Train and monitor others in the safe use of the bakery equipment. (E) 8. Follow recipes, including ingredients, ingredient amount and method of preparation. Report any questions or change requests to management. (E) 9. 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) 10. Ensure that product is stored, labeled, and secured as directed by shift supervisor. (E) 11. Consistently complete assigned production records accurately. (E) 12. Comply with all food handler procedures required by federal and state laws and department requirements. (E) 13. Assign, monitor, and lead the food production needs to team members and ensure the completion of food production at scheduled times. (E) 14. Ensure food items are maintained at proper temperatures at all times. (E) 15. Ensure proper use of all food service equipment by assigned team members with emphasis on safety and sanitation. (E) 16. Maintain accurate temperature logs, product samples, and quality assurance logs. (E) 17. Monitor areas to ensure all products meet quality standards, to ensure recipe compliance, and to minimize waste. (E) 18. Ensure that personal grooming and uniform projects the professional image of the department. (E) 19. 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) 20. 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) 21. Participate in taste panels daily to ensure the highest quality standards. (E) 22. Deliver items as needed to other dining 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

Preferred

3-4 Years

demonstrated experience in baking production and general maintenance in a bakery environment or an equivalent combination of education and experience.

Preferred

Previous experience in the preparation of multiple bakery items for a high volume bakery.

Required

Demonstrated knowledge in food preparation techniques such as basic and advanced baking, cake and pastry decoration.

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 adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production parameters.

Required

Ability to assign, monitor and lead the work of others in a high volume bakery production setting. Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.

Required

Must have strong bakery skills and a good understanding of bakery terminology and equipment. Ability to read, understand, and speak English sufficient to determine and carry out job duties.

Required

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

Required

Skill to prepare the most complex recipes in the operation according to culinary, production and quality standards.

Required

Ability to train and monitor others in the safe and appropriate use of bakery food service equipment.

Required

Ability to accurately complete and maintain paperwork, including temperature logs and production records.

Required

Ability to follow established timelines for food production as required by delivery times and production schedules. Ability to perform effectively under conditions of fluctuating workload.

Required

Skill in interacting effectively with team members and managers in using positive body language, direct eye contact, active listening, problem solving techniques.

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.

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing & Hospitality- Dining

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

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

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.