BAKER I

The University of Georgia (UGA), a land-grant and sea-grant university with statewide commitments and responsibilities, is the state's oldest, most comprehensive, and most diversified institution of higher education (). UGA is currently ranked among the top 15 public universities in U.S. News & World Report. The University's main campus is located in Athens, approximately 65 miles northeast of Atlanta, with extended campuses in Atlanta, Griffin, Gwinnett, and Tifton. UGA was founded in 1785 by the Georgia General Assembly as the first state-chartered University in the country. UGA employs approximately 1,800 full-time instructional faculty and more than 7,700 full-time staff. The University's enrollment exceeds 39,000 students including over 30,000 undergraduates and over 9,000 graduate and professional students. Academic programs reside in 18 schools and colleges, as well as a medical partnership with Augusta University housed on the UGA Health Sciences Campus in Athens.

The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status.

Requires are least a high school diploma or equivalent. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications.

This is skilled work in baking pastries and bread in a dining hall, snack bar, cafeteria, or campus eateries. Work involves responsibility for baking a variety of pastries and bread and for assuring proper quality and quantity. Duties may include supervision and/or instruction of food service workers assigned to assist in baking activities and in cleaning equipment and facilities. Assignments are determined from menus and the employee has some judgment in applying baking skills, and knowledge. Work is normally performed under the supervision of a food service supervisor and is reviewed for quality, economy, and volume of output.

Ability to adapt standard recipes as requested by variations in quantities.

Move loads up to 50 lbs, unloading and stocking products; perform push/pull activity with products weighing up to 30 lbs; perform duties with repetitive motion of wrists, arm, and shoulder, possess hand and finger coordination; reach, climb, balance, crouch, twist, crawl, and kneel; and work in noisy, hot/cold environments with chemicals, cleaning equipment, dust, fumes, and odors. Work long hours standing, and under conditions of high temperature.

Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the website.

Determines amount of breads, pastries, to be baked each day from the number of persons to be fed or from production order; assign tasks to helpers; prepares records of ingredient consumption and pastry output.

Weighs and mixes ingredients; prepares dough and bakes rolls, cornbread, doughnuts, muffins, biscuits, pies, cakes, and cookies; prepares icings, and decorates cakes. Operates baking equipment and machinery such as mixers, molders, scales, and ovens; services equipment, and reports repair needs.

May requisition supplies; keeps records of formulas used in baking. May supervise and instruct food service workers in baking and cleaning activities.

Performs related work as assigned by management.