School Baker - Washington Middle

Hawaiʻi State Department of Education; Honolulu (HI); On-site; USD 50,000 - 67,000; Full time

Job summary

Hawaii State Department of Education in Honolulu is looking for a School Baker, BC-06 to prepare baked goods for daily school meals and ensure timely production and proper portioning for satellite serving locations.

You will follow standardized recipes, weigh ingredients, bake breads and pastries, and maintain clean, sanitary kitchen operations while supervising cafeteria helpers and trainees.

Qualifications

• Education: Graduation from high school or equivalent.
• General Experience: Six (6) months of work experience as an apprentice or helper in a kitchen with basic baking skills.
• Specialized Experience: One (1) year of baker experience in a setting producing baked goods in large quantities.
• Substitutions allowed: associate degree in food service/culinary arts including quantity baking; or substantially full-time curriculum with baking knowledge.
• Quality of Experience: Demonstrates ability to perform quantity baking for school food services.

Responsibilities

• Coordinate with kitchen staff to bake goods to meet meal service times.
• Review production records and prepare recipes and ingredients for daily production.
• Weigh, measure, and mix ingredients according to recipes; adjust yields for batch sizes.
• Bake breads, rolls, biscuits, muffins, crusts, and other items.
• Set up counters and serve meals; supervise helpers and trainees.
• Label, store, and dispose leftovers; assist in inventory and reporting.
• Attend staff meetings and training hours required by USDA.

Skills

Basic baking skills

Education

High school diploma or equivalent

Job description

Description

Salary Range: School Baker, BC-06: $5,246.00 per month

Examples of Duties

• 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 such tasks 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 which includes knowledge of types of ingredients used in baking, their properties, functions, and substitutions; standard procedures for adjusting standardized recipes to meet production needs, calculating bread equivalents, and determining cooking times for non-standard batch sizes (e.g., 8 dozen cupcakes rather than 2 sheet cakes); the use, care, and safe handling of utensils, tools, and equipment used in baking; methods of handling and storing foods; and food and kitchen safety at sanitation practices. The overall knowledge and experience must conclusively demonstrate the applicant’s ability to perform quantity baking required for the school food services program.

Non-Qualifying Experience

Applicants must have had experience in the whole process of baking in large quantities. Experience which is limited to serving food, cleaning, and washing dishes; 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 which 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 which included coursework which provided the applicant with the knowledge of and hands-on practice in quantity baking comparable to the above 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. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years.

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 (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or,
• 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. You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force.

Equal Opportunity

The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, and Americans with Disabilities Act of 1991. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes.

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

• Holidays: You may be eligible for 13 paid holidays each year; 14 holidays during an election year.
• Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year.
• Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Accumulated (unused) credits may be used toward computing retirement benefits.
• Health Insurance: If eligible, the State pays a part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan.
• Group Life Insurance: The State provides a free life insurance policy for employees and retirees.
• Premium Conversion Plan: Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld.
• Flexible Spending Accounts: Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex. This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis.
• Retirement Plan: The State contributes to a retirement plan for eligible employees. Generally, employees with at least 10 years of credited service and who have reached 62 years of age or have 30 years of credited service and are 55 years old may retire and receive benefits.
• Tax Shelter Annuity (TSA): If eligible, Department employees are able to participate in a tax shelter annuity program. The TSA plan allows eligible employees to contribute pre-tax dollars to an employee-selected investment service provider authorized to provide TSA products.
• Deferred Compensation: The State offers employees a tax deferred (sheltered) retirement investment program. This program is an opportunity to build a retirement nest egg through voluntary payroll deductions. Several investment options are available.
• Temporary Disability Insurance: Qualified employees may be eligible to receive benefits for a disability caused by a non-work related injury or illness under this program.
• Social Security: As an employer, the State also contributes to an employee's social security account.
• Workers' Compensation: If an employee is injured while on the job, benefits covering medical expenses and partial wage support may be available through workers' compensation.
• Union & Collective Bargaining: Employees have the right to join the union for collective bargaining with the State and employee representation. Some employee unions provide discounts, insurance and other opportunities. Employees may also decide not to join a union, however, employees are required to pay union service fees unless the employee's job is excluded from collective bargaining.

The above is intended as a general summary of the benefits offered and is subject to change. This does not constitute a contract or binding agreement. Benefits vary by type of employment appointment and collective bargaining agreements.

01

Do you possess a high school diploma, General Equivalency Diploma (GED) or equivalent?

• Yes
• No

02

Do you possess at least six (6) months of work experience as an apprentice or helper in a kitchen where you acquired the basic skills in baking by assisting with such tasks as weighing, measuring, and combining ingredients; mixing dough for simple baked products; scaling and shaping dough for rolls, buns, etc.?

• Yes
• No

03

If you answered "Yes" to the question above, list each position where you worked as an Apprentice or Helper in a kitchen where you acquired basic baking skills.

For EACH employer/position, please include:

• Employer's name, your job title, dates of employment (mo/yr to mo/yr) and the average number of hours worked per week;
• Supervisor name and title;
• Description of primary duties; and,
• Percentage of time using basic baking skills in your daily work.

Note: Failure to provide all information will result in your application being rejected for being incomplete.

If you answered "No" to the General Experience Requirement question, type "None" in the space provided.

04

Do you possess at least 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?

• Yes
• No

05

If you answered "Yes" to the question above, list each position where you worked 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.

For EACH employer/position, please include:

• Employer's name, your job title, dates of employment (mo/yr to mo/yr) and the average number of hours worked per week;
• Type of establishment (e.g., restaurant, hotel, hospital, school, etc.); and,
• Supervisor name and title;

Note: Failure to provide all information will result in your application being rejected for being incomplete.

If you answered "No" to the Specialized Experience Requirement question, type "None" in the space provided.

06

For each position listed under Specialized Experience, what were your primary duties? Describe your daily work routine, detailing the specific tasks you performed.

For EACH employer/position, please include:

• Employer's name and your job title;
• Primary duties; and,
• Baking methods you used and the number of each typical items you baked from scratch using each method.

Note: Failure to provide all information will result in your application being rejected for being incomplete.

If you answered "No" to the Specialized Experience Requirement question, type "None" in the space provided.

07

What is the highest level of education you have achieved that can be used as an allowable substitution of education for experience?

• I possess an associate's degree from an accredited community college in a food service/culinary arts program which included training in quantity baking.
• I successfully completed a substantially full-time curriculum from an accredited technical school, community college or university which included coursework which provided me with the knowledge of and hands-on practice in quantity baking comparable to the above required Specialized Experience.
• I am not utilizing an allowable substitution of education for experience.

08

Do you have official transcripts, certifications or other documents that verify you meet the minimum qualification requirements? If these documents are NOT received, your application may be rejected.

• My documents are attached to this application.
• My documents were attached to a previously submitted application.
• I may or may not submit my documents at a later date. I understand that my application will be evaluated based on the information available at that time.

Required Question