Posted: Jun 25, 2024
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Baker II – Dining Services University of Richmond

University of Richmond - Richmond, VA
Full-time
Salary: Hourly
Application Deadline: N/A
Food & Hospitality

SUMMARY:

Baker II demonstrates a high level of artistic and creative skill and demonstrates specialty skills in the baking and pastry arts. Under direction, Baker II exercises decision making and prepares food in quantity with creativity, proper technique, and artistry to support all Dining Services operational units. Baker II is responsible for maintaining high standards for food quality and presentation while practicing proper baking and food safety procedures.

RESPONSIBILITIES:

In the assigned unit, this position may perform some or all of the following:

Operations:

  • Prepares hot and cold bakery items following specified recipes. Bakes/prepares, plates, and decorates baked goods, desserts, and related items. Baking may be small-batch.
  • Accurately weighs and measures all ingredients, adheres to forecasted amounts as indicated on production sheets, employs quality food preparation and presentation techniques, and follows established food safety practices.
  • Develops and creates recipes; participates in menu planning for retail and catering units.
  • Demonstrates advanced presentation techniques.
  • Follows established procedures to avoid cross contamination of allergens and other specified ingredients.
  • Sets up bakery displays as directed; portions foods.
  • Cleans, sets up, and breaks down bakery and kitchen equipment, appliances, and work areas to ensure cleanliness and functional operation.
  • Operates kitchen, line equipment and machinery according to established safety procedures.
  • Covers, labels, and dates all food products after opening from original packaging and follows all food safety rules for proper storage.
  • Monitors and records temperatures of foods stored in refrigeration, in hot boxes, and on the serving line to ensure safe temperatures.
  • Performs other duties, as assigned.

Additional Duties:

  • Monitors accuracy of recipes; communicates discrepancies to managers.
  • Maintains cleanliness of the productions areas.
  • Washes pots, pans, dishes, utensils, and other cooking equipment, as needed.
  • Trains employees.

WORKING CONDITIONS/PHYSICAL EFFORT:

This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.

QUALIFICATIONS:

  • Intermediate knowledge of bakery production, presentation, recipe development, cultural/vegetarian/vegan cuisines.
  • General knowledge of safe food handling practices and HAACP procedures.
  • Highly skilled in baking and pastry techniques.
  • Skilled in using effective time management to accomplish tasks.
  • Ability to follow recipes and identify recipe problems.
  • Ability to exercise creativity in food presentation and idea generation.
  • Ability to provide a high level of customer service.
  • Ability to understand and follow written and verbal instructions and procedures.
  • Ability to monitor and maintain established quality-control standards.
  • Ability to exercise flexibility and to work calmly and efficiently under pressure in a fast-paced environment with frequent interruptions.
  • Ability to work cooperatively as a part of a team.

EDUCATION & EXPERIENCE:

  • High school diploma or GED required.
  • Associate degree in baking and/or pastry arts highly preferred.
  • Two years’ experience in high volume bakery/pastry production in college, hotel, or restaurant food service required.
  • Baking or pastry specialization highly desirable.
  • Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.

WORK HOURS:

  • Full-time, non-exempt position
  • Work hours are 5:00 a.m. - 2:00 p.m., 6:00 a.m. - 3:00 p.m., and 9:00 a.m. - 6:00 p.m.; rotating days and weekends; 8 hrs./day; 40 hrs./week
  • This position is designated as essential personnel and, during inclement weather and emergency situations is required to be available to the University as needed.

SALARY STRUCTURE:
Pay Grade 2 (Hiring Range $16.26 to $19.00 per hour)

For more information about the award-winning, all-you-care-to-eat Heilman Dining Center, please visit:  http://dining.richmond.edu/locations/heilman/

ABOUT UR:

At the University of Richmond, we’re creative, inclusive, and determined. We’re Spiders, and our mission is to create positive change in the UR community and beyond. Located minutes from downtown Richmond, Virginia, the University of Richmond (www.richmond.edu) blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. There’s only one place like Richmond.

UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE