Job Description

University of Utah Job Description

Job Summary

Qualifications

Certification as a Pastry Chef is preferred.

This position has no responsibility for providing care to patients.

Applicants must demonstrate the potential ability to perform the essential functions of the job as outlined in the position description.

Disclaimer

This job description has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to the job.

Essential Functions

1. Oversees the timeliness of the bakery production schedule to accommodate cafeteria, catering and trayline areas.
2. Develops new recipes and maintains and utilizes the use of standardized and current recipes.
3. Communicates daily orders for bakery production to stores area personnel and determines quantities needed are consistent with production orders.
4. Produces bakery and specialty bakery items as needed (tortes, marzipan, cheesecakes, breads, etc.).
5. Maintains necessary precautions and adheres to manufacturer instructions and hospital kitchen procedures when operating kitchen machinery and equipment.
6. Ensures cleanliness of the bakery area and equipment in order to adhere to hospital, county, and state sanitation requirements.
7. Performs quality checks for the taste and appearance of finished bakery goods.
8. Develops formulas and modifies recipes for preparing bakery items by experimenting with modifications and utilizing baking experience to adjust recipes for factors such as altitude, diet modifications and special functions.
9. Oversees bakery staff.
10. Recommends changes in policies and procedures for a efficient bakery operation and ensures food costs are within budgetary guidelines.
11. Participates in continuous quality improvement activities.
12. Ensures procedures are followed to establish and maintain portion control.
13. Prepares and organizes catering requests placed at the last minute.

    Problem Solving

    The incumbent has the authority to hire, evaluate, and discipline bakery staff. Incumbent actively participates in the department planning process and makes recommendations and/or implements programs pertinent to the bakery area.

    Major challenges encountered by the incumbent include providing quality baked goods to a variety of customers from a multiplicity of cultures and/or backgrounds with limited resources; maintains effective relationships with subordinates, peers, vendors, management, staff and students. Prioritizes work orders to ensure proper timing of bakery product preparation; controls waste and facilitating product re-use where possible.

    Comments

    Incumbents face exposure to potentially dangerous cleaning chemicals utilized in sanitation procedures; equipment/supply hazards such as sharp edges on food wrap containers, meat slicers and food processors and operating heavy equipment including bread mixers and hoists; wet, or hot work surfaces; and moving heavy supply container, equipment and food carts.