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Baker Duties

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This is skilled work in baking pastries and bread in a dining hall, snack bar, cafeteria, or campus eateries.
Work involves responsibility for baking a variety of pastries and bread and for assuring proper quality and quantity. Duties may include supervision and/or instruction of food service workers assigned to assist in baking activities and in cleaning equipment and facilities. Assignments are determined from menus and the employee has some judgment in applying baking skills, and knowledge. Work is normally performed under the supervision of a food service supervisor and is reviewed for quality, economy, and volume of output.


Determines amount of breads, pastries to be baked each day from the number of persons to be fed or from a production order; assign tasks to helpers; prepares records of ingredient consumption and pastry output.

Weighs and mixes ingredients; prepares dough and bakes rolls, cornbread, doughnuts, muffins, biscuits, pies, cakes, and cookies; prepares icings, and decorates cakes.

Operates baking equipment and machinery such as mixers, molders, scales, and ovens; services equipment, and reports repair needs.

May requisition supplies; keeps records of formulas used in baking.

May supervise and instruct food service workers in baking and cleaning activities.

Performs other duties as needed.


High school /GED or Vocational Diploma and at least 2 years work experience in institutional or commercial baking.

Considerable knowledge of the types and grades of ingredients and used in general pastry and bread baking.

Considerable knowledge of the methods and equipment used in baking.

Some knowledge of health hazards in quantity baking and of effective precautionary measures.

Ability to adapt standard recipes as required by variations in quantities requested.

Ability to maintain records of output, quantities of ingredients used, and supplies on hand.

Ability to work long hours while standing and under conditions of high temperatures.

Ability to comprehend simple verbal and/or written instructions, short correspondence, and memos; ability to write simple correspondence.

Ability to implement procedures, methods, and activities developed by others.



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