Baker II (Central Bakery)

University of Massachusetts Amherst; Amherst (MA); On-site; USD 42,000 - 52,000; Full time

Job summary

University of Massachusetts Amherst is seeking a Baker II for the Central Bakery in Amherst. The role involves preparing breads, pastries, and cakes, icing and decorating, and operating bakery equipment while ensuring quality and safety.

Responsibilities include on-the-job training, recipe adherence, and sanitation compliance. The position is full-time, onsite, with a schedule that may include early mornings and weekends.

Qualifications

• Experience in preparing and baking bread, rolls, and/or pastries in a professional setting.
• Food handler certification (e.g., ServSafe) within 6 months of appointment.
• Ability to read weights and measures and follow recipes accurately.

Responsibilities

• Prepare baked goods by measuring ingredients and following recipes.
• Decorate cakes and pastries with icing and fillings.
• Supervise and train employees in baking skills.
• Ensure product quality, appearance, and taste through inspection.
• Operate bakery equipment safely and efficiently.
• Maintain cleanliness and sanitation of work areas.

Skills

Reading recipes

Weights and measures

Math skills (percentages/ratios)

Follow written and oral instructions

Supervisory ability

Pastry and/or cake decorating

Education

High school diploma with baking major (or equivalent)

Bachelor’s degree in baking science (substitutes for experience)

ServSafe / food handler certification

Job description

Title: Baker II (Central Bakery)

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Central Bakery

Work Location: Amherst

Schedule: Full Time

Work Arrangement: Onsite

Job Summary

The Baker II prepares baked goods such as bread, rolls, cookies, and pastries; ices cakes and other baked goods; operates equipment such as sheeter, mixers, and ovens; inspects baking ingredients for spoilage; has the ability to read, understand, and follow recipes.

Essential Functions

• Prepares baked goods by assembling utensils and ingredients; weighing and measuring ingredients; rolling, cutting and shaping dough for rolls, bread, cookies, and pastries; filling molds and pans with prepared batter; placing and removing trays and pans from ovens; mixing fillings, icing, glazes, and other toppings and ingredients for bread, rolls, pastries, cookies, and other baked goods.
• Decorates cakes, cupcakes, and other baked goods with icing and adds fillings to various pastries.
• Reads and follows recipes.
• Provides on-the-job training in order to teach baking skills to employees.
• Evaluates food quality, appearance, and taste through observation and tasting in order to determine if it is fresh, properly portioned, and baked correctly.
• Inspects work and storage areas for compliance with sanitation codes.
• Operates equipment such as digital and balance scales, a sheeter, large and small mixers, a steam kettle, and a tilt skillet according to standard procedures to facilitate the baking process.
• Inspects baking ingredients such as flour, sugar, and shortening to detect spoilage.
• Cuts, bags, and wraps baked goods and places the prepared food into carts or trucks for delivery to other locations.
• Performs related duties such as cleaning and/or sterilizing equipment and work areas.

Other Functions

• Performs other duties as assigned.

Minimum Qualifications

• At least one (1) year of full-time or equivalent part-time experience in preparing and baking bread, rolls, and/or pastries in a hotel, restaurant, cafeteria, catering firm, bakery, government, or private institution. A diploma from a recognized trade, technical, or vocational school at the high school level with a major in baking may be substituted for the required experience. A Bachelor's degree or higher degree with a major in baking science may be substituted for the required experience.
• Incumbents must be certified as food handlers within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e., ServSafe).
• Ability to read and interpret weights and measure tables.
• Ability to calculate percentages, ratios, and proportions.
• Ability to follow written and oral instructions.
• Ability to give written and oral instructions in a precise, understandable manner.
• Ability to understand and apply the laws, rules, policies, and procedures governing the operation of the Auxiliary Services Bakery.
• Knowledge of the standard methods and techniques used in baking.
• Knowledge of the safety practices and procedures followed in baking.
• Knowledge of the types and uses of materials, ingredients and supplies used in baking such as leavening agents, flour, soda, etc.
• Ability to supervise, including planning and assigning work, controlling work, training, and disciplining.
• Skill in pastry and/or cake decorating.

Preferred Qualifications

• National Restaurant Association Applied Food Service Sanitation certification, or willingness to attend the course.

Additional Details

• This position is designated as essential personnel.
• This position is subject to final budgetary and administrative approval.

Working Conditions

Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Work Schedule and Work Arrangement

Monday-Friday, 3am-11am with weekend rotation, may include nights, weekends, and/or holidays.

Salary Information

Pay Grade: AFSCME Grade 11