This information is for reference only. These classifications are no longer valid and were replaced 7/1/2020.
This is senior-level supervisory work directing the operation of a large institutional bakery of 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 experience as a Baker II with the Missouri Uniform Classification and Pay System; and possession of a high school diploma or proof of high school equivalency.
OR
Two or more years of experience as a skilled baker in an institution or military or commercial bakery, including one or more years in a supervisory capacity; and possession of a high school diploma or proof of high school equivalency.
This description may not include all of the duties, knowledge, skills, or abilities associated with this classification.
Responsible for the large-scale production and quality of bakery products for an institution.
Plans and directs bakery operations so that production schedules may be fulfilled.
Supervises the preparation and molding of doughs, and the baking of breads, rolls, biscuits, cakes, pastries, and other desserts.
Determines the techniques and processes to be used in bakery operations.
Supervises the preparation of filling for desserts and pastries, and formulas for the mixing of doughs.
Estimates bakery needs and requisitions and maintains adequate supplies for baking operations.
Trains and supervises 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, quantity, and analysis of operating costs.
Performs other related work as assigned.
Comprehensive knowledge of the methods and materials used in large-scale baking, including baking time, oven temperatures, shortenings, flavors, methods of mixing, and the use and maintenance of modern institutional bakery equipment.
Comprehensive knowledge of the types and grades of bread and pastry ingredients suitable for large-scale bakery products.
Intermediate 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 plan and maintain the required production.
Ability to train and supervise employees, clients, and offenders in baking operations.
Ability to work in an environment involving high temperatures.