An employer in Provo, UT is seeking to hire a 3/4/time Bakery Specialist.

+:----------------------------------+-----------------------------------+ | | | | | | | Staff and Administrative | | | | | | | | +-----------------------------------+-----------------------------------+ |   | | | | | | | | | | | | | | | | | | | Bakery Specialist | | | | | | Job Summary | | | | | | To provide efficiently, quality | | | baked goods to university | | | students, employees, and guests. | | | | | | Essential Functions | | | | | | 1. Learn bakery standard | | | operations procedures | | | 2. Production of cakes, breads, | | | desserts for the campus | | | dining operations | | | 3. Completing training and food | | | safety courses per CSC | | | requirements | | | 4. Cleaning and sanitizing | | | bakery equipment and | | | preparation surfaces | | | 5. Supervise part-time and | | | student employees | | | | | | Major Accountabilities | | | | | | 1. Produce cakes, breads, | | | cookies, desserts | | | - Print recipes for the day | | | and instruct students on | | | proper preparation | | | methods | | | - Ensure consistency by | | | supervising baking | | | processes closely and | | | teaching students about | | | product standards | | | - Work alongside students | | | as required | | | - Direct cleaning and | | | sanitizing as required | | | 2. Utilize computerized | | | inventory/ordering system to | | | establish production | | | schedules | | | - Using daily production | | | report, determine | | | products, batch sizes, | | | and completion deadlines | | | for assigned area of | | | responsibility | | | - Determine personnel needs | | | for each product | | | - Deploy student workers as | | | efficiently as possible | | | 3. Verify product inventories | | | - Check raw ingredient | | | inventory levels to make | | | sure enough is on hand to | | | complete daily production | | | - Work with Receiving | | | Specialist to fill | | | inventory needs | | | as necessary | | | - Count final production | | | quantities to make sure | | | enough has been produced | | | to fill the orders | | | 4. Prep and organize orders | | | - Inspect final products | | | for quality and | | | consistency | | | - Sort orders by delivery | | | location | | | - Double check orders | | | - Deliver orders to loading | | | dock area before delivery | | | deadline | | | 5. Mentor student employees | | | - Teach students good work | | | habits: arrive on time, | | | work efficiently, no | | | horseplay, etc | | | - Teach students about | | | proper food handling | | | procedures | | | - Teach students about | | | baking techniques | | | | | | Education/Experience | | | | | |  *Preferred:  * | | |