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Baker (Levels I & II) - Dining Commons, Kennesaw Campus (10mo & 12mo)

Job description

Under limited supervision, this position requires skilled work in baking pastries and bread in an institutional dining operation as well as catering operations. Duties include supervision and/or instruction of level I Bakers in baking activities, cleaning equipment and facilities. This is a 12 month position. Monitoring and enforcing food sanitization & safety standards. Required to ensure food quality, including tasting food for QC. Other duties as assigned.



*This requisition is a pool posting for purposes of collecting a wide variety of applicants. During the interview process, applicants will be matched to specific openings based on interest, skills, experience, and availability to work. Positions start Fall semester, Aug 1, 2018.*

The Dining Commons located on the Kennesaw Campus is currently recruiting for the position of Baker I & II to join the Dining Services team. Positions available are a mix of 10-month and 12-month positions, with part-time and full-time opportunities. Multiple positions available!

Baker I: At least 1 year of skilled training and practical experience in baking pastries and breads in a commercial kitchen environment. Knowledge of food safety and sanitation standards used for large-scale operations. Specific experience in preparing bakery items from scratch, decorating and frosting cakes, and recipe scaling. High School diploma or equivalent. Must be a team player and have excellent customer service skills. Knowledge of basic math.

Baker II: High School diploma or equivalent and at least 3+ years working experience in institutional or commercial baking operation, and at least 1 year of supervisory experience. Must be a team player and have excellent customer service skills. Knowledge of food safety and sanitation standards used for large scale bakery operation. Considerable knowledge of the types and grades of ingredients used in general pastry and bread making. Knowledge of equipment and methods used in baking. Ability to read, write, and follow instruction. Ability to maintain records of output, quantities of ingredients used, and supplies on hand. Ability to implement procedures, methods, and activities developed by others.

Maintains neat and professional appearance. Maintains awareness of daily menu items.

Funding for this position is based on revenue generated funds and therefore continued employment is based on availability of these funds.



Baker I: At least 1 year of skilled training and practical experience in baking pastries and breads in a commercial kitchen environment. Knowledge of food safety and sanitation standards used for large-scale operations.

Baker II: High School diploma or equivalent and at least 3+ years working experience in institutional or commercial baking operation, and at least 1 year of supervisory experience.



Preferred culinary certificate in baking from culinary arts program. Considerable knowledge of the types and grades of ingredients used in general pastry and bread making. Knowledge of equipment and methods used in baking. Ability to read, write, and follow instruction. Ability to maintain records of output, quantities of ingredients used, and supplies on hand. Ability to implement procedures, methods, and activities developed by others. ServSafe Certification preferred.

PI105394487

 

 

 

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Job No:
Posted: 11/5/2018
Application Due: 1/4/2019
Work Type:
Salary: