Baker

BAKER (005503)

UCPath Position ID: MI-DPT317000-JC005503-PD168362

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

600822

Approved Date:

10/21/2024 2:30:08 PM

Date Last Edited:

10/21/2024 2:30:05 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-JC005503-PD168362

Position Description ID

168362

UC Payroll Title:

BAKER (005503)

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

CLOSE SUPERVISION - Indicates that the incumbent is assigned duties according to specific procedures. Work is checked frequently, and in addition there may be formal training.

POSITION SUMMARY

**Working hours vary and include nights, weekends and overtime***

The Baker provides team leadership to one or more 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 bakery recipes in the operation according to culinary, production and quality standards.  Weigh, sift, measure and mix baking ingredients; prepare and bake breads, rolls, cookies, pies, cakes, biscuits, puddings, cobblers, brownies and other baked good items.  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.

UCLA Housing-Dining is committed to delivering high-quality, nutritious, and diverse dining experiences for students, faculty, staff, and guests. The department plays a critical role in supporting the campus community by providing a variety of meal options that cater to different dietary needs and preferences, including vegetarian, vegan, halal, and gluten-free options. Our purpose is to enhance the student experience through exceptional food service while fostering community and promoting sustainability.

With multiple dining facilities across campus, including Anchor Restaurants (Residential Restaurants---All-You-Care-to-Eat”, and Boutiques (QSR’s), we serve thousands of meals daily to a diverse population. Our team is comprised of highly skilled managerial, career, and casual staff, who are dedicated to delivering excellent customer service, ensuring food safety, and maintaining an inclusive dining environment. The department is also responsible for budgeting and fiduciary control, continuously balancing quality service with operational efficiency.

Key objectives include maintaining high standards of food quality and service, supporting the university’s sustainability initiatives through responsible sourcing and waste reduction, and providing flexible and inclusive dining options that meet the evolving needs of the campus community. Additionally, we are committed to staff development, offering training and growth opportunities to enhance team performance and ensure compliance with safety and operational guidelines.

Through strategic planning, innovation, and collaboration, UCLA Housing-Dining strives to contribute to the overall well-being of the campus, creating a welcoming environment for all.

Preparation of Bakery Items

1. Prepare various bakery items, such as cookies, cake, jello, pies, donuts, muffins, cobblers, croissants, danish, bread, rolls, brownies, biscuits, and pudding. (E) 2. Follow recipes, portion guidelines, production requirements and quality standards to produce bakery items. (E) 3. Weigh, sift, measure, and mix baking ingredients; add shortenting, yeast, leavening agents, seasoning, water and milk. (E) 4. Place prepared food items in proper food storage containers, seal and label. (E) 5. Load items to be delivered to other facilities as needed. (E) 6. Consistently complete assigned production records accurately. (E) 7. Operate various types of baking equipment such as mixers, ovens, donut fryers, cookie droppers. (E) 8. If needed, provide team leadership to one or more Assistant Bakers, Senior Food Service Workers and Food Service Workers. (E) 9. Monitor areas to ensure all products meet quality standards, to ensure recipe compliance, and to minimize waste. (E) 10. Ensure that personal grooming and uniform projects the professional image of the department. (E) 11. 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) 12. 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) 13. Participate in taste panels daily to ensure the highest quality standards. (E)

80%

Sanitation and Organizaton 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 or transportation and delivers to assigned dishwashing area. (E)  2. Follows proper procedures in cleaning production, storage, and service area of workstation at the end of shift including but not limited to preparation, storage and transportation equipment, counters and sneeze guards. (E) 3. See that appropriate service equipment such as pans; cooking utensils, transportation and storage equipment are assembled for their work area. (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 a high-volume baking environment and general maintenance in a bakery environment.

Required

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.

Drug Test: Employment is contingent upon the completion of a satisfactory drug test.

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.