Hawaii State Department of Education
School Baker - Iao Intermediate
Hawaii State Department of Education, Honolulu, Hawaii, United States, 96814
Overview
Salary Range:
School Baker, BC-06:
$5,054.00 per month
Responsibilities
Coordinates and works closely with other food service employees to ensure baked goods are prepared in a timely manner to meet meal service times and/or satellite delivery schedule.
Reviews daily production records, determines appropriate standardized recipes, and secures necessary ingredients and equipment for preparation and/or baking purposes.
Accurately weighs, measures, and mixes ingredients in accordance with approved standardized recipes for daily/weekly production needs; performs mathematical calculations to adjust recipe yield to meet appropriate production record serving portion/size and/or bread equivalents.
Prepares mixes for and bakes bread, rolls, buns, biscuits, muffins, pizza crusts, wiener in a blanket, and other baked goods.
Sets up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed.
Portions and/or directs the portioning/packing of menu items for satellite meals.
Cleans and maintains work areas, serving counters, and dining areas in a neat, clean, sanitary, and orderly manner; thoroughly cleans and sanitizes utensils and equipment after use.
Properly labels, stores, and/or disposes leftover foods; documents on the production record; informs School Food Services Manager of leftovers; and may recommend their utilization.
Receives provisions ordered, documents product temperature if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed.
Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with baking, serving, and/or clean-up; assists in training new food service employees; and may supervise serving operations at satellite schools.
Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture.
Education Requirement Education:
Graduation from high school or equivalent.
Experience Requirements General Experience:
Six (6) months of work experience as an apprentice or helper in a kitchen where the applicant has acquired basic skills in baking by assisting with such tasks as weighing, measuring and combining ingredients, mixing dough for simple baked products, scaling and shaping dough for rolls, buns, etc.
Specialized Experience:
One (1) year of work experience as a baker in a restaurant, hotel, hospital, school, or institution which included actual hands‑on experience in producing a variety of baked goods from scratch and in large quantities. This experience must demonstrate proficiency in quantity baking, including knowledge of ingredients, their properties, functions, substitutions; standard procedures for adjusting standardized recipes to meet production needs, calculating bread equivalents, and determining baking times for non-standard batch sizes; use, care, and safe handling of utensils, tools, and equipment; methods of handling and storing foods; and food and kitchen safety and sanitation practices. The overall knowledge and experience must demonstrate the ability to perform quantity baking required for the school food services program.
Non-Qualifying Experience:
Experience limited to a single phase of baking (e.g., only weighing, measuring, or shaping dough) or only serving/cleaning will not be accepted as qualifying for the Specialized Experience requirements.
Substitutions Allowed:
Possession of an associate’s degree from an accredited community college in a food service/culinary arts program which included training in quantity baking may be substituted for all of the required experience.
Completion of a substantially full-time curriculum from an accredited technical school, community college, or university with coursework in quantity baking may be substituted for the pertinent experience on a month-for-month basis.
Excess Specialized Experience may be substituted for General Experience on a month-for-month basis.
Quality of Experience:
Possession of the required number of years of experience will not, by itself, prove qualification; the applicant’s overall experience must demonstrate the ability to perform the duties of the position.
Salary:
The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable.
Requirements:
Applicants must meet all the requirements for the position as of the date of the application. Education and experience may not be gained concurrently unless specifically indicated. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Examples: twelve months of experience at 20 hours/week equals six months of experience; hours exceeding 40 per week are not credited.
Temporary Assignment Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application. Acceptable options include: TA History Report, supervisor letter with TA details, or copies of SF-10 forms.
Documents Attach all relevant supporting documents to your application. All submitted documents become the property of the Hawaii State Department of Education.
Information about Temporary Positions Temporary positions may be extended year to year, dependent upon funding and departmental needs. Availability for temporary positions may lead to permanent opportunities; temporary employees may have rights and benefits similar to permanent staff, with certain exceptions.
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School Baker, BC-06:
$5,054.00 per month
Responsibilities
Coordinates and works closely with other food service employees to ensure baked goods are prepared in a timely manner to meet meal service times and/or satellite delivery schedule.
Reviews daily production records, determines appropriate standardized recipes, and secures necessary ingredients and equipment for preparation and/or baking purposes.
Accurately weighs, measures, and mixes ingredients in accordance with approved standardized recipes for daily/weekly production needs; performs mathematical calculations to adjust recipe yield to meet appropriate production record serving portion/size and/or bread equivalents.
Prepares mixes for and bakes bread, rolls, buns, biscuits, muffins, pizza crusts, wiener in a blanket, and other baked goods.
Sets up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed.
Portions and/or directs the portioning/packing of menu items for satellite meals.
Cleans and maintains work areas, serving counters, and dining areas in a neat, clean, sanitary, and orderly manner; thoroughly cleans and sanitizes utensils and equipment after use.
Properly labels, stores, and/or disposes leftover foods; documents on the production record; informs School Food Services Manager of leftovers; and may recommend their utilization.
Receives provisions ordered, documents product temperature if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed.
Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with baking, serving, and/or clean-up; assists in training new food service employees; and may supervise serving operations at satellite schools.
Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture.
Education Requirement Education:
Graduation from high school or equivalent.
Experience Requirements General Experience:
Six (6) months of work experience as an apprentice or helper in a kitchen where the applicant has acquired basic skills in baking by assisting with such tasks as weighing, measuring and combining ingredients, mixing dough for simple baked products, scaling and shaping dough for rolls, buns, etc.
Specialized Experience:
One (1) year of work experience as a baker in a restaurant, hotel, hospital, school, or institution which included actual hands‑on experience in producing a variety of baked goods from scratch and in large quantities. This experience must demonstrate proficiency in quantity baking, including knowledge of ingredients, their properties, functions, substitutions; standard procedures for adjusting standardized recipes to meet production needs, calculating bread equivalents, and determining baking times for non-standard batch sizes; use, care, and safe handling of utensils, tools, and equipment; methods of handling and storing foods; and food and kitchen safety and sanitation practices. The overall knowledge and experience must demonstrate the ability to perform quantity baking required for the school food services program.
Non-Qualifying Experience:
Experience limited to a single phase of baking (e.g., only weighing, measuring, or shaping dough) or only serving/cleaning will not be accepted as qualifying for the Specialized Experience requirements.
Substitutions Allowed:
Possession of an associate’s degree from an accredited community college in a food service/culinary arts program which included training in quantity baking may be substituted for all of the required experience.
Completion of a substantially full-time curriculum from an accredited technical school, community college, or university with coursework in quantity baking may be substituted for the pertinent experience on a month-for-month basis.
Excess Specialized Experience may be substituted for General Experience on a month-for-month basis.
Quality of Experience:
Possession of the required number of years of experience will not, by itself, prove qualification; the applicant’s overall experience must demonstrate the ability to perform the duties of the position.
Salary:
The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable.
Requirements:
Applicants must meet all the requirements for the position as of the date of the application. Education and experience may not be gained concurrently unless specifically indicated. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Examples: twelve months of experience at 20 hours/week equals six months of experience; hours exceeding 40 per week are not credited.
Temporary Assignment Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application. Acceptable options include: TA History Report, supervisor letter with TA details, or copies of SF-10 forms.
Documents Attach all relevant supporting documents to your application. All submitted documents become the property of the Hawaii State Department of Education.
Information about Temporary Positions Temporary positions may be extended year to year, dependent upon funding and departmental needs. Availability for temporary positions may lead to permanent opportunities; temporary employees may have rights and benefits similar to permanent staff, with certain exceptions.
#J-18808-Ljbffr