This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
This is entry-level work preparing and baking breads, cakes, and pastries in a state facility.
Applicants must meet one of the following eligibility requirements:
(The following minimum qualifications will determine merit system eligibility. Allowable experience and education substitutions are provided in italics below the corresponding minimum qualification statement; no other substitutions will be permitted. These minimum qualifications may also be used to evaluate applicants for Missouri Uniform Classification and Pay System positions not requiring selection from merit registers.)
One or more years of large-scale baking experience in an institution or military or commercial bakery.
This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.
Prepares baking dough by mixing, kneading, and molding.
Bakes breads, rolls, biscuits, cakes, pastries, and other desserts.
Operates baking equipment such as scales, dough mixers, bread molds, proof boxes, and ovens.
Delivers baked goods to institutional kitchens.
Cleans and washes utensils and equipment used in the bakery process.
Assist with the instruction of a small group of clients or offenders in an institutional bakery.
Works under close supervision; work is evaluated upon completion for quality and quantity.
Performs other related work as assigned.
Introductory knowledge of the methods and materials used in baking, including baking times, oven temperatures, shortenings, flavors, methods of mixing, and the use of modern institutional baking equipment.
Introductory knowledge of the types and grades of ingredients used in bakery products.
Introductory knowledge of the methods and procedures used to store baked products.
Ability to operate institutional bakery equipment to prepare breads, rolls, biscuits, cakes, pastries, and other desserts.
Ability to assist with the instruction of clients or offenders in an institutional bakery.
Ability to work in an environment involving high temperatures.