Assistant Baker - Revere Parkway Warehouse

Cherry Creek School District; Colorado; Sur place; USD 32 000 - 42 000; Plein temps

Résumé du poste

Cherry Creek School District is seeking an Assistant Baker to support the preparation of baked goods in a clean, efficient kitchen environment. The role supports the Executive Baker and aligns with central operations to promote positive community relations.

The position emphasizes operating bakery equipment, following school nutrition guidelines, and daily collaboration with kitchen staff. Strong math, basic computer skills, and dependable attendance are essential.

Qualifications

• Criminal background check and fingerprinting required.
• High School Equivalency (HSE) diploma.
• One year of professional work experience.
• Communicates effectively in both written and verbal form.
• Basic math and computer skills.
• Self-motivated with excellent attendance.

Responsabilités

• Packages and fills orders for each school kitchen and catering department.
• Operates all bakery equipment and performs routine equipment maintenance.
• Applies mathematics (weights, measures, and quantities) to recipes.
• Works cooperatively with other central operation employees and school kitchen staff; may manage bakery in absence of Executive Baker.
• Assists in daily clean-up, including pots and pans.
• Adapts recipes and techniques to meet National School Lunch and Breakfast program rules.
• Performs major cleaning of refrigerators, freezers, storeroom, ovens, and other equipment.
• Assists with taste testing at schools and other locations.

Connaissances

Criminal background check

Fingerprinting

Effective communication

Self-motivated

Basic math and computer skills

Formation

High School Equivalency (HSE) diploma

Outils

Bakery equipment handling

Description du poste

Job Title: Assistant Baker

FLSA Exemption Status: Non-Exempt

Classification Group: Food and Nutrition Services

Supervising Position: Executive Baker or designee

Pay Plan: Educational Support Personnel

Pay Range: Range 06

Last Updated: 2/22/2024

Pay Information

Benefits Information

JOB SUMMARY

The Assistant Baker is responsible for quality preparation of baked goods in an atmosphere of cleanliness and in an efficient manner as directed by the Executive Baker.Ensures Food and Nutrition Services Central Operations develop and promote good community relations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

JOB TASK DESCRIPTIONS

• 1. Packages and fills orders for each school kitchen and catering department. Daily 25%
• 2. Operates all bakery equipment and preforms routine equipment preventative maintenance. Daily 20%
• 3. . Applies mathematics (weights, measures, and quantities) to recipes. Daily 10%
• 4. Works cooperatively with other central operation employees and school kitchen staff. Manages bakery on a temporary basis as needed in the absence of the Executive Baker/Baker. Daily 10%
• 5. Assists in daily clean-up, including pots and pans. Daily 10%
• 6. Ability to adapt recipes and techniques to meet the regulations and guidelines of the National School Lunch and Breakfast program. Daily 5%
• 7. Performs major cleaning of refrigerators, freezers, storeroom, ovens, and other equipment. Daily 5%
• 8. Assists with taste testing at schools and other locations as assigned. Daily 5%
• 12. Daily 5%
• 13. Perform other duties as assigned or requested. Daily 5%

REPORTING RELATIONSHIPS: This job has no direct supervisory responsibilities.

MINIMUM QUALIFICATIONS

The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.

• Criminal background check and fingerprinting required
• High School Equivalency (HSE) diploma
• One (1) year of professional work experience
• Communicates effectively in both written and verbal form.
• Basic math and computer skills.
• Self- motivated with excellent attendance.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Medium work strength level (lifting or carrying 50 pounds)
• Primarily works indoors
• Typically a loud noise level
• Work location is subject to change to meet the requirements of the organization
• Ability to perform frequent bending, reaching, and climbing.
• Ability to perform prolonged standing/walking.
• Ability to maintain visual concentration on equipment.
• Ability to react rapidly to physical changes (e.g., operating equipment). Possesses good motor skills—hand tools and machinery used daily.
• Ability to perform the daily moving of equipment, furniture, and materials.
• Ability to perform pushing and pulling.
• Ability to perform repetitive motions—bending.
• Ability to perform squatting and reaching/lifting overhead.
• Ability to adjust to hot and cold environments.
• Ability to work with others

DESIRED QUALIFICATIONS

Formal education, professional work experience, certifications, licenses,endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.

• Experience working in the public sector.
• Experience in food service, including serving, catering, kitchen, bartending, or restaurant manager.
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds.
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.