University of Manitoba - Human Resources - CAW - Lead Baker
CAW - Lead Baker

Revision Date: October 2001
Classification: Lead Baker
Unit: C.A.W.
Hay Point Range: N/A

CHARACTER OF THE JOB

Food Service prepares and provides food and food services for the University of Manitoba.

The Lead Baker works in a supervisory capacity directing the planning and preparation of all baked goods and is directly responsible to the area Manager.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES

  • Supervises, instructs, and provides on the job training to subordinate staff.
  • Coordinates the assembly of all residence and cash operation bake orders.
  • Maintains, modifies, and creates bakeshop formulas and/or recipes according to standards. Includes the increasing, decreasing or varying quantities or substitutions.
  • Assists the catering manager in the development of client/customer needs. Produces the same. Develops and implements theme events.
  • Prepares all bakeshop products to the highest standards.
  • Requisitions and orders as necessary supplies from both stores and suppliers.
  • Physically counts and records accurate weekly inventory.
  • Advises manager/supervisor of any operational concerns.
  • Performs other duties as assigned.

QUALIFICATIONS REQUIRED

The minimum qualifications necessary for acceptable (satisfactory) job performance are:

Level of Formal Education

  • Successful completion of high school.
  • Successful completion and award of a certificate of qualification specializing in baking.
  • Formal training in microbiology, food costing, controls, functions of major baking ingredients, cake and pastry decoration, production and handling of quick bread, yeast, pastry and cakes.
  • Must possess a valid food handlers certificate.

Experience

  • Minimum ten years of directly related experience including three to five years of institution or retail baking.
  • Solid nutritional knowledge.
  • Thorough knowledge of all baking related equipment.
  • Supervisory experience.

Skills and Abilities

  • Ability to follow oral and written instructions.
  • Ability to formulate recipes for production of required baking quantities.
  • Ability to plan work and coordinate activities to meet meal and delivery schedules.
  • Must present a clean and tidy appearance and follow all Health Department regulations concerning hair and dress.
  • Must have a medical examination upon request.
  • Capable of performing the duties as assigned.
  • Ability to recognize and correct all unit Health and Safety concerns.

Physical Requirements

  • Lifting required (up to 50 kg.).

This class specification is intended to illustrate the characteristics of this classification level and should not be interpreted as a description of any one individual position within this classification level.

"In accordance with the University's Health and Safety Policy, and in support of the Workplace Safety and Health Act, Physical Plant is committed to providing a safe and healthy working environment for all staff and students. 

Physical Plant will instruct all employees to complete an Orientation Workshop, normally during the first day on the job, and the Health and Safety Orientation Module, normally during the probation period.  Employees will also be instructed to complete various workshops, such as Asbestos Awareness, etc. during the first year of employment depending upon an individual's classification."

Questions or Comments? Contact Jindra Vancura at (204) 474-8288