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Location

Englewood, CO | United States

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Job description

FLSA:
Non-Exempt
COMPENSATION SCHEDULE:
Link to
Educational Support Personnel Compensation

PAY GRADE:
Range 9

BENEFITS:
Our employee benefits package includes medical insurance, dental insurance, vision insurance, health savings accounts, flexible spending accounts, life insurance, accidental death and dismemberment, long term disability, critical illness insurance, and accident insurance. Visit our website for full details.

SUPERVISOR:
Director or designee.

SUMMARY:
Oversee bakery production, ordering, and inventory and conduct routine testing and development of recipes to comply with mandated nutritional guidelines. Plan daily operations to maximize productivity and efficiency. Implement established policies and procedures and coordinate with other District food service operations. Develop and promote good community relations among various community and school stakeholders.

DUTIES AND RESPONSIBILITIES:

1. Implement policies, procedures, and methods for production in consultation with administrative staff to achieve high quality bakery goods and cost effective performance objectives. [Daily, 10%]
2. Direct and instruct bakery personnel in approved operating procedures and standards for preparing baked goods. [Daily, 5%]
3. Supervise and assign the work for all bakers. Document employee performance and provide recommendations for employee advancement. [Daily, 20%]
4. Review spreadsheets and plan daily production of all baked products needed to fill orders. [Daily, 10%]
5. Monitor inventory levels and prepare purchase orders when stock items reach reorder point. [Daily, 5%]
6. Prepare and bake all products as needed per District menus. [Daily, 35%]
7. Perform routine maintenance and, if necessary, repair on bakery equipment. [Weekly, 1%]
8. Test new bakery items and District recipes, analyze their cost, and make recommendations. [Monthly, 2%]
9. Coordinate taste tests with Food & Nutrition Services leadership team to ensure quality products are produced and distributed. [Monthly, 2%]
10. Communicate with the Warehouse Manager, Purchasing Manager, and all kitchen managers to ensure accurate ordering. [Daily, 4%]
11. Control food waste and record food loss. [Daily, 2%]
12. Document needed changes to execute final product and ensure it meets all expectations. [Daily, 2%]
13. Update ordering and inventory system to ensure accuracy. [Weekly, 1%]
14. Perform other related duties as assigned or requested. [Daily, 1%]

MINIMUM QUALIFICATIONS:

1. High school diploma or equivalent required.
2. Some vocational, technical, or business school education required.
3. Baking knowledge of commercial bakery procedures, guidelines, and requirements.

REQUIRED EXPERIENCE, CERTIFICATES, LICENSES, AND REGISTRATIONS:

1. Professional baking or cooking experience.

PHYSICAL AND MENTAL DEMANDS/WORK ENVIRONMENT:

1. Frequent bending, reaching, climbing.
2. Heavy physical effort (lifting up to 50 pounds).
3. Prolonged standing/walking.
4. Visual concentration on equipment.
5. Rapid reaction to physical changes (e.g., operating equipment) Good motor skills-hand tools and machinery used daily.
6. Daily moving of equipment, furniture & materials Pushing and pulling.
7. Repetitive motions-bending Squatting.
8. Overhead work Cold environment Hot environment.
9. Potentially hazardous environment Working with others.

Last Updated: 2020/2021

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Job tags

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Salary