School Baker - Lanai High & Elementary

Hawaiʻi State Department of Education

Lanai City (HI)

On-site

USD 51,326 - 61,478

Full time

14 days+

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Benefits offered by this job

Health Insurance

Retirement Plan

Vacation Days

Job summary

A state education department is seeking an Entry Level School Baker in Lanai City, HI. The role involves baking a wide range of goods, maintaining kitchen cleanliness, and supervising kitchen helpers. This full-time position requires a high school diploma and six months of relevant kitchen experience. It offers a salary of $5,054.00 per month along with comprehensive benefits.

Qualifications

Six months of experience assisting in a kitchen.
One year of experience baking a variety of goods from scratch.

Responsibilities

Prepare and bake various baked goods.
Clean and maintain work areas and dining equipment.
Assist with training and supervising kitchen helpers.

Skills

Baking

Recipe adjustment

Food safety

Education

High school diploma or equivalent

Job description

Description

Salary Range: School Baker, BC‑06: $5,054.00 per month

Coordinates and works closely with other food service employees to ensure baked goods are prepared in a timely manner to meet meal service times and/or satellite delivery schedule.
Reviews daily production records, determines appropriate standardized recipes, and secures necessary ingredients and equipment for preparation and/or baking purposes.
Accurately weighs, measures, and mixes ingredients in accordance with approved standardized recipes for daily/weekly production needs; performs mathematical calculations to adjust recipe yield to meet appropriate production record serving portion/size and/or bread equivalents.
Prepares mixes for and bakes bread, rolls, buns, biscuits, muffins, pizza crusts, wiener in a blanket, and other baked goods.
Sets‑up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed.
Portions and/or directs the portioning/packing of menu items for satellite meals.
Cleans and maintains work areas, serving counters, and dining areas in a neat, clean, sanitary, and orderly manner; thoroughly cleans and sanitizes utensils and equipment after use.
Properly labels, stores, and/or disposes leftover foods; documents on the production record; informs School Food Services Manager of leftovers; and may recommend their utilization.
Receives provisions ordered, documents product temperature if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed.
Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with baking, serving, and/or clean‑up; assists in training new food service employees; and may supervise serving operations at satellite schools.
Attends and participates in staff meetings, workshops, and in‑service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture.

Minimum Qualifications

Education Requirement: Graduation from high school or equivalent.

Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below.

General Experience: Six (6) months of work experience as an apprentice or helper in a kitchen where the applicant has acquired basic skills in baking by assisting with tasks such as weighing, measuring, and combining ingredients, mixing dough for simple baked products, scaling and shaping dough for rolls, buns, etc.

Specialized Experience: One (1) year of work experience as a baker in a restaurant, hotel, hospital, school, or institution which included actual hands‑on experience in producing a variety of baked goods from scratch and in large quantities. Such experience must demonstrate the applicant’s proficiency in quantity baking including knowledge of types of ingredients, their properties, functions, and substitutions; standard procedures for adjusting standardized recipes to meet production needs; calculating bread equivalents; and determining baking times for non‑standard batch sizes; the use, care, and safe handling of utensils, tools, and equipment; methods of handling and storing foods; and food and kitchen safety at sanitation practices.

Non‑Qualifying Experience: Applicants must have had experience in the whole process of baking in large quantities. Experience limited to serving food, cleaning, and washing dishes; or only one phase of baking such as weighing, measuring, and combining ingredients, mixing and shaping dough; or other kinds of work not affording the opportunity to acquire the knowledge and skills of quantity baking will not be accepted as qualifying for the Specialized Experience requirements.

Substitutions Allowed:

Possession of an associate’s degree from an accredited community college in a food service/culinary arts program that included training in quantity baking may be substituted for all of the required experience.
Successful completion of a substantially full‑time curriculum from an accredited technical school, community college, or university that included coursework providing the applicant with the knowledge of and hands‑on practice in quantity baking comparable to the required Specialized Experience may be substituted for the pertinent experience on a month‑for‑month basis.
Excess Specialized Experience may be substituted for General Experience on a month‑for‑month basis.

Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant’s overall experience must have been of such scope and level of responsibility as to conclusively demonstrate the ability to perform the duties of the position.

Supplemental Information

Salary: The advertised salary is based on full‑time employment and includes shortage and school year differentials, if applicable.

Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full‑time, 40‑hour workweeks. Part‑time experience is pro‑rated.

Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below:

A copy of the applicant’s TA History Report or equivalent system‑generated report.
A signed letter from the applicant’s supervisor that includes the applicant’s name, his/her TA job title, the TA start and end dates, his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked.
Copies of the applicant’s signed SF‑10 Forms.

Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education.

Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs. Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities. A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months. Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions.

Equal Opportunity

The Hawaii State Department of Education does not discriminate in its employment policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title VII of the Civil Rights Act, Title XI of the Education Amendments, Title VI of the Civil Rights Act, the Americans with Disabilities Act, and other applicable laws.

Payday

New employees can expect their first paycheck within the first 3 pay periods of their start date. Payday is on the 5th and 20th (or previous business day) of every month.

Benefits Summary

Holidays: up to 13 paid holidays each year; 14 holidays during an election year.
Vacation: 21 days per year for eligible employees.
Sick Leave: 21 days per year; unused credits may be used toward retirement benefits.
Health Insurance: State pays a portion of premiums for approved plans.
Group Life Insurance: Free life insurance policy for employees and retirees.
Premium Conversion Plan: Allows employees to increase take‑home pay by having the State deduct health care premium costs before taxes.
Flexible Spending Accounts: Pre‑tax benefits for health care and dependent care expenses.
Retirement Plan: State contributes to an eligible retirement plan; qualifying criteria vary.
Tax Shelter Annuity (TSA): Eligible employees may participate in a tax‑sheltered annuity program.
Deferred Compensation: Tax‑deferred retirement investment program available to employees.
Temporary Disability Insurance, Social Security, Workers’ Compensation, Union & Collective Bargaining benefits as applicable.