Assistant Baker

BAKER AST (005505)

UCPath Position ID: MI-DPT317000-JC005505-PD168363

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

705427

Approved Date:

9/12/2024 11:30:51 AM

Date Last Edited:

9/12/2024 11:30:48 AM

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-JC005505-PD168363

Position Description ID

168363

UC Payroll Title:

BAKER AST (005505)

Business Title:

Assistant Baker

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

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

POSITION SUMMARY

Under the direction of the Bakery Manager, Principal Baker, Senior Baker or Baker, the Baker Assistant is responsible for the production of multiple bakery products from a specified menu. Prepare basic 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 if needed, 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.

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.

Preparation of Basic 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 and present menu 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. Ensure all products meet quality standards, ensure recipe compliance, and minimize waste. (E) 9. Ensure that personal grooming and uniform projects the professional image of the department. (E) 10. 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) 11. 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) 12. 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

2-3 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, 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 basic bakery items for a high-volume bakery. Demonstrated knowledge in food preparation techniques such as basic baking, cake and pastry decoration.

Required

Must have basic bakery skills and a good understanding of bakery terminology and equipment.

Required

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

Required

Skill to prepare bakery recipes in the operation according to culinary, production and quality standards. Ability to interact in a team based environment

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.

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.