Dining Services Baker

About Us

UMD Dining Services provides diverse and high-quality dining options across campus, including Superior Dining, our all-you-care-to-eat residential dining center, and a Food Court with 6 unique concepts—Subs & Wraps, Burgers, Pizza, Burritos, Noodles, and Grab & Go. We also operate Northern Shores Coffee Shop, two dining kiosks, and a full-service restaurant, along with catering services for campus events. Dining Services focuses on providing diverse food options, sustainability efforts, and quality service to the campus community.

About the Role

This is a lead worker position that is responsible for the preparation of bakery products using bakery production equipment. Ensures a high-quality dining experience for the campus community by upholding standards in food quality, sanitation, and service. These examples do not include all possible responsibilities in this work and do not limit the assignment of related responsibilities in any position of this class including responsibilities typically performed by a lower classification.

• Follows Food Safety and Sanitation standards as prescribed
• Possesses safe knife handling skills
• Able to lift up to 50 pounds occasionally
• Reads, writes, understands and communicates in English
• High school graduate or GED
• Must have at least 4 years of relevant experience or education in a large quantity bakery
• Ability to accurately perform mathematic and recipe conversion calculations
• Must be able to stand 8-10 hours/day depending on length of shift scheduled

Responsibilities

• Preps food products to be used in recipes and prepare complex and simple recipes
• Identifies recipe issues
• Assists in recipe file maintenance
• Measures, mixes, prepares and cuts yeast dough or batter for all bakery products
• Bakes bread, buns, rolls, Danish pastries, cookies, cakes, bars, pies and pie fillings, muffins, doughnuts and raised products, including from scratch
• Determines final bakery product considering the following: Temperature and humidity on the proofing or raising process, Gluten content of flour, number of rises needed for proper proofing or raising process, such as wheat germ, bran, raisins or nuts. Effects and responsiveness of different kinds of yeasts, sourdough starters, and other raising agents. Effect of rolling versus kneading on the texture of the bread. Effects of moist versus dry heat upon the crusting of baked item. Effects of different baking heat methods-radiant heat, impingement, baking on hot stone decks, etc.
• Decorates cakes, cupcakes, cookies, etc.
• Participates in training activities as assigned
• Performs other duties as assigned

Qualifications

• Possesses safe knife handling skills
• Able to lift up to 50 pounds occasionally
• Reads, writes, understands and communicates in English
• High school graduate or GED
• Must have at least 4 years of relevant experience or education in a large quantity bakery
• Ability to accurately perform mathematic and recipe conversion calculations
• Must be able to stand 8-10 hours/day depending on length of shift scheduled

Skills

• Positive interactions with customers
• Follows brand specifications
• Puts away food and supplies
• Completes daily, weekly and monthly cleaning as assigned
• Prioritize and actively promote a safe work environment by upholding both physical and mental well-being standards, ensuring compliance with safety protocols, and fostering a culture of support and awareness among team members

Benefits

• MN State Retirement System (MSRS) pension plan - tax-deferred
• Thirteen paid vacation days per year (starting accrual rate), in addition to 13 paid sick days and 11 paid holidays
• Tuition reimbursement opportunities cover 75% - 100% of eligible tuition
• Excellent and affordable health care benefits
• Wellbeing Program (reduction in annual premiums)
• Yearly merit increase program
• Many professional development opportunities