- Baker II
- What will I be doing?
- Do I qualify?
- Can I be successful?
- How do I apply?
This is mid-level baking work in an institutional bakery of a state facility.
Responsible for all baking operations in a small institutional bakery; performs a variety of skilled baking assignments under the supervision of a higher-level baker in a large institutional bakery.
Prepares baking dough by mixing, kneading, and molding.
Bakes breads, rolls, biscuits, cakes, pastries, and other desserts.
Prepares or supervises the preparation of filling for desserts and pastries, and formulas for the mixing of doughs.
Estimates bakery needs and assists in requisitioning and maintaining adequate supplies for baking operations.
Assist in training employees, clients, and offenders in the operation of baking equipment such as scales, dough mixers, bread molds, proof boxes, and ovens.
Ensures the bakery and equipment is clean and organized; ensures that equipment is maintained in good working order.
Works under general supervision; work is evaluated upon completion for quality and quantity.
Performs other related work as assigned.
(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 experience as a Baker I with the Missouri Uniform Classification and Pay System.
One or more years of experience as a skilled baker in an institution or military or commercial bakery.
Please note that documentation that supports your eligibility (i.e. transcripts, employment records, etc.) may be required at any time during the application and hiring process. If you do not possess the minimum qualifications, please consider one of many other employment opportunities with the State of Missouri.
Do you possess the key skills which are considered essential for successful employment in this classification?
Comprehensive knowledge of the methods and materials used in large-scale baking, including baking times, oven temperatures, shortenings, flavors, methods of mixing, and the use and maintenance of modern institutional bakery equipment.
Intermediate knowledge of the types and grades of ingredients suitable for large-scale bakery products.
Introductory knowledge of the potential hazards in institutional baking operations.
Ability to establish and observe appropriate safety procedures in institutional baking operations.
Ability to operate institutional bakery equipment, and to plan and maintain the required production.
Ability to assist in the training and supervision of employees, clients, and offenders in baking operations.
Ability to work in an environment involving high temperatures.
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