Job Title: Manager, Bakery
Work Year: 176 days
Department: Nutrition Services
Reports To: Director, Nutrition Services
Salary Range: 37
Starting Salary: $18.15/hr
Responsible for organizing, scheduling, programming and producing baked goods needed for the District’s food service program. Prepare baked goods, prepare goods for transportation to schools, ensure quality control, inventory supplies and compile orders for new inventory and supervise Bakery Assistants. May assist with translation and/or communication using second language skills when possible.
The following statements of duties, responsibilities, frequency, and percentages are intended to describe the general nature and level of work being performed by individuals assigned to this position. These statements are not intended to be an exhaustive list of all duties and responsibilities required of all personnel within this position. Actual duties, responsibilities, frequency, and percentages may vary depending upon building assignments and other factors.
D5% Organize production of baked goods for next workday including setting up trays, mixers, carts, spraying pans, and measuring ingredients.
D10% Clean and disinfect bakery and equipment including washing tables, mixers, carts and dishes.
D10% Prepare baked goods for transportation. Slice, bag and load racks in transportation carts.
D10% Maintain complete orders by interacting with site Managers to update orders with changes or clarifications.
D10% Ensure quality control by checking foods for proper color, height, smell, weight, and appearance.
D10% Organize and schedule production, baking and distribution of baked goods, including planning, assigning, and directing work of Bakery Assistants.
D10% Oversee and participate in mixing ingredients, baking items and traying.
D2% Address complaints, resolve problems and monitor performance of Bakery Assistants.
W5% Inventory supplies and compile orders for new inventory.
W10% Process school orders for baked products by compiling orders from the v-boss system. Data entry into Microsoft Access program , verifying accuracy, dividing into daily deliveries, printing and delivering production reports , submitting charges to Director and submitting delivery reports to warehouse for route pick up
W5% Provide training to Bakery Assistants on kitchen equipment operation, formula techniques, quality control, delivery procedures, etc.
M5% Organize and direct monthly meetings for all Bakery staff to update them on District changes, Bakery changes, Bakery procedures, and products.
A5% Assist Coordinators with menu specifications by supplying menu recipes and informing them of changes.
Ongoing3% Perform other duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school diploma or equivalent, plus specialized courses in computers.
One and up to and including 2 years of experience in a high volume bakery using specialized baking equipment.
Communication, interpersonal, basic math, organizational and supervisory skills. Basic ability to understand documents, define problems and draw valid conclusions. Operating knowledge of and experience with personal computers and bakery equipment. Operating knowledge of a pallet jack required within one month after hire. English language skills required. Oral and written fluency in second language may be preferred or required based on building assignment.
Valid Colorado driver’s license. Employee will be required to operateDistrict vehicles. Employee must maintain a driving record that meets the standards of the District insurance policy. Driver’s license must be maintained as a condition of continued employment. Serving It Safe certified within one year after hire.
Indirectly supervises eight Bakery Assistants. Spends over 75 of time conducting supervisory responsibilities. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing work; addressing complaints and resolving problems; training employees; assisting with appraising performance; and assisting with hiring, termination and disciplining.
High exposure to self to bruises due to slipping, falling, or bumping into equipment; to cuts due to use of knives and slicer; to chemical burns due to improper use of cleaning chemicals; to heat burns due to stove, oven, and steamer; to disease due to improper sanitation and airborne particles; to hernia due to improper lifting; to disfigurement due to chemicals, burns, or working with equipment; and to loss of limb due to working with mixer, slicer and knives. Medium exposure to self to repetitive motion injuries due to food prep work and keyboarding. Low exposure to self to fractured bones due to slipping on wet floors/mats and to loss of sight due to chemicals. May also expose others to fractured bones, cuts, bruises, heat and chemical burns and/or food-borne disease if a person in this position fails to properly handle and/or store food, handle chemicals, maintain safe kitchen environments and/or train staff on the same.
The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to reach with hands and arms; stoop, kneel, crouch, or crawl; and taste or smell. The employee frequently is required to stand; walk; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision and ability to adjust focus.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts; fumes or airborne particles; extreme cold; and extreme heat. The employee is frequently exposed to exposed to wet and/or humid conditions and risk of electrical shock. The employee is occasionally exposed to toxic or caustic chemicals and vibration. The noise level in the work environment is usually loud.
While performing the duties of this job, the employee is regularly required to instruct, synthesize and evaluate. The employee is frequently required to compare, analyze, communicate, coordinate, compute, use interpersonal skills, compile and negotiate.
Aurora Public Schools - Job Description - Manager, Bakery