Initial Review Date (IRD) UC Santa Cruz staff jobs are posted until filled. Application materials submitted by 11:59 pm on the IRD will be routed to the hiring unit for consideration. NOTE: Materials submitted after the IRD will be forwarded only at the request of the hiring unit. Submit your materials before the IRD to ensure consideration by the hiring unit.
Initial Review Date (IRD): 07-05-2021
Dept Marketing Statement Colleges, Housing, and Educational Services (CHES) is a multi-funded organization within the Business and Administrative Services (BAS) division at the University of California (UC) Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services, facilities, employee housing and capital planning, dining services, conference services, early education services, the Bay Tree Bookstore, ID card services, and business and financial analysis for these areas.
CHES provides on-campus housing and dining services to approximately 9,500 undergraduate and graduate students in ten residential colleges and six multi-college affiliated residential communities, which supports single students and students with families.
UC Santa Cruz Dining is instrumental in the success of our students as well as providing services to staff, faculty and guests of the campus. Our mission is to be committed to creating a diverse, safe, fun and trusting environment for our guests and team; building an innovative dining program providing high quality service and food while embracing social, nutritional and financial responsibilities.
Under supervision of a Dining Manger, the Senior Baker prepares assigned baking recipes for residence hall meals and other events, providing the highest quality of service to the customers. May assume a leadership role in the bakery by organizing and directing production staff for service. May open or close the facility. Under direction or supervision prepares baked goods appropriate to level Sr. Baker. Follows policies, rules and regulations of the University and CHES. Ensures health and safety guidelines are practiced. This is a fully versatile Baker position that performs some of the more difficult duties in the bakery, oversees bakery operations, directs Bakers, and other Bakery-support personnel such as Principal Food Service Worker and Sr. Auto Equipment Operator. This position can perform all the duties of the lower classifications.
Pay, Benefits, & Work Schedule Salary Information: $21.10 / hourly
No. of Positions: 1
Benefits Level Eligibility: Full Benefits
Schedule Information: Full-time, Fixed 100% weekly 40 Hours weekly 5 Days of Week Day Shift
Employee Classification: Career
Job End Date: None
Work Location: UC Santa Cruz Main Campus
Union Representation: SX
Job Code Classification: 005502 - BAKER SR
Job Duties 60% - Baking
Prepares assigned bakery items following recipes and production sheets. Follows the standard HACCP principles of food preparation, safety and sanitation in food production. Tops and prepares baked goods for presentation.
Participates in ongoing customer service programs including possible interaction with customers. Completes service records at the end of the meal period or shift.
Incumbents typically weigh, sift, measure and mix baking ingredients; adds shortening, yeast, leavening agents, seasoning, water and milk; prepare ingredients and bakes bread, rolls, cookies, pies, cakes, biscuits and puddings. Operates ovens and maintains appropriate temperature levels; places items in ovens and removes items from ovens when properly baked; applies appropriate toppings when needed. May prepare desserts, fillings and icings. Bakers of all levels may decorate cakes, cookies, pastries and other desserts.
Prepares baked goods from scratch including quick breads, yeast breads, pastries, cakes, baked desserts, and pies. Responsible for preparing standard baked items and works independently following cycle menus without directions. Makes recommendations to managers on problem recipes, may up-date, correct, and modify recipes.
Responsible for more complex scratch recipes involving complex directions or measurements and special toppings. Decorates fancy bakery products and specialty items. May direct the work of a team of Bakers. Will have training responsibilities.
15% - Quality Assurance
Taste tests for quality. Distributes prepared food at correct temperatures prior to service for meals in designated locations.
Batch bakes items as appropriate. Stores products to maximize quality. Stores leftover food properly and plans usage for leftovers. Prepares and dates food samples taken from service.
15% - Safety and Sanitation
Ensures the cleanliness, safety and sanitation of designated storage and work areas, large and small equipment and utensils used in food production.
Works in a safe and responsible manner while not putting others at risk. This includes complying with applicable policies and regulations, using personal safety gear, observing warning signs, learning about potential hazards and reporting unsafe conditions.
Safely operates and maintains equipment appropriate to the classification. Operates mixers, ovens, appropriate pans, proofer, can opener, slicers, knives and utensils. Identifies problems with equipment and reports to supervisor problems that need repair.
10% - Other Related Responsibilities
Works according to schedule. May instruct and direct the work of the other bakers to meet schedules and bakery delivery needs.
Provides leadership: Trains other staff how to safely operate and maintain equipment.
Interacts with customers, answering questions relevant to the bakery.
Oversees and coordinates production operation and staff to meet operation deadlines.
Trains and directs bakery staff on baking and presenting baked goods.
Substantial experience in increasingly complex levels of high volume baking or an equivalent combination of education and experience.
Knowledge and expertise in a variety baking techniques and recipes prepared for a large dining services program; appropriate knowledge of how to prepare baked products and desserts.
Communication skills and abilities sufficient to interact with co-workers, direct other staff, and provide training to less experienced staff. Communication skills to occasionally interact with customers. Ability to follow oral and written instructions and recipes.
Ability to prepare recipes of a complexity appropriate to the job level and perform multiple tasks simultaneously.
Ability to taste products for quality, accurately read and understand recipes and menus, accurately estimate food requirements, check production and keep records in order to accurately produce baked goods.Knowledge of how to safely operate a variety of kitchen equipment in a bakery.
Knowledge of safety techniques and procedures for food preparation, storage, and service.
Knowledge of merchandizing and presentation techniques of baking.
Ability to demonstrate and teach bakery skills to others including complex recipes and difficult presentations (including icings and other bakery decoration of products).
To ensure review of application materials by the hiring unit, they must be submitted on or before the initial review date (IRD) via the Staff Employment Opportunities web site; https://jobs.ucsc.edu. A computer is available at the UC Santa Cruz Staff Human Resources Office located at Scotts Valley Center. The Scotts Valley Center is located at 100 Enterprise Way, Suite E100, Scotts Valley, CA 95066. To learn more or to request disability accommodations, call 831-459-2009. Hearing impaired are encouraged to use the California Relay Service at 800-735-2922. UC Santa Cruz is an Equal Opportunity Employer.
The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or protected veteran status. UC Santa Cruz is committed to excellence through diversity and strives to establish a climate that welcomes, celebrates, and promotes respect for the contributions of all students and employees.
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