Part-time Pastry Assistant

About the role

This is a part-time, temporary, non-benefit based position with an anticipated end date of July 31, 2025. The Assistant Baker is responsible for assisting in the preparation of bakery products, maintenance of quality and/or portion control of bakery products, and the maintenance of sanitation and safety standards.

Responsibilities

• Production: Assists in all phases of bakery preparation including production for Pavilion Dining room, Campus Restaurants, special functions and catering.
• Quality and Quantity Preparation: Assists in the quality and quantity preparation of all bakery production.
• Menu Coordination: Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
• Inventory Management: Checks production sheet against inventory to assure necessary items are on hand; informs supervisor of shortages.
• Product Inspection: Inspects work area for any problems or discrepancies and reports findings to supervisor.
• Recipe Review: Prepares products to specification and reviews recipes with supervisor for variances in finished product, including yield, appearance, taste, texture; notifies supervisor of any discrepancies.
• Sequential Production: Follows sequential production time frames as established by supervisor for maximum quality control.
• Equipment Cleaning: Responsible for cleaning equipment and work area at end of production.
• Weekly Meetings: Attends weekly production meetings.

  Personnel

  • Leadership Example: Sets leadership example by willingness to work all job tasks.
  • Training: Able to operate kitchen equipment and train others on its proper use.
  • Smooth Workflow: Responsible for smooth workflow, communication and ideas through a congenial, caring and supportive attitude.
  • Staff Supervision: Responsible for assisting the work direction of part-time bakery staff.
  • Feedback: Provides consistent feedback to employees regarding performance.

    Customer Satisfaction

    • Attitude and Appearance: Maintains good customer relations through attitude, appearance and attention to detail in daily work.
    • Quality Testing: Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance and temperature.
    • Service: Assures that all foods are attractively garnished and appropriately displayed. Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
    • Feedback: Reports feedback from customer to supervisor and/or area manager.
    • Menu Input: Provides input on menu and special meals in weekly production meetings.

      Safety and Sanitation

      • Standards: Implements and maintains proper safety and sanitation standards in the workplace.
      • Food Handling: Utilizes proper food handling methods and techniques.
      • Cleanliness: Assists in shutdown/cleanup operations. Operates equipment in an energy efficient manner, using efficient startup/shutdown schedule for equipment.
      • Personal Hygiene: Maintains excellent personal hygiene, including care of uniforms, shoes and head covering.
      • Accidents Reporting: Maintains bakery cleanliness/sanitation during operation. Does not participate in unsafe acts and sets a good example for other workers. Reports all accidents and/or injuries to supervisor immediately. Reports all equipment maintenance problems to supervisor.

        Miscellaneous

        • Policies and Procedures: Knows and follows all University and Dining Services policies and procedures.
        • Special Conditions: Must be able to work a varied hourly work schedule including evenings, weekends and holidays.
        • Personal Hygiene: Must have excellent personal hygiene because of contact with food and food products.
        • Sanitation Class: Must complete a 3-hour sanitation class as required by the San Diego Health Department.
        • Hazmat Communication: Must complete the University's Hazmat Communication Program.
        • Background Check: Successful completion of a pre-employment background check.

          Job Requirements

          • Qualifications: Graduation from high school or GED equivalent. A minimum of 2 years of related experience preferred.
          • Performance Expectations: Knowledge of proper cooking/baking times, temperatures and food preparation procedures and techniques. Understanding of basic sanitation and safety requirements. Strong communication skills and problem solving abilities. Ability to organize personnel, work and materials for maximum productivity. Excellent skills in the use of specific equipment and tools as identified below.

            Salary

            The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget.