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ABOLISHED 07/06/2017 PER PAY LETTER 17-25 - Baker II (2220)

ABOLISHED 07/06/2017 PER PAY LETTER 17-25 - Baker II

California State Personnel Board Specification

  • Schematic Code: DJ80
  • Class Code: 2220
  • Established: 1931
  • Revised: 07/11/1979
  • Title Changed: 10/23/1953


Under general direction, to have charge of the bakery in a State institution; to supervise and perform work done in the production of a large quantity and variety of bakery products; to supervise the maintenance of baking equipment, supplies, and work area; may instruct, lead or supervise inmates, wards or resident workers; and to do other related work.

Typical Tasks

Supervises and instructs bakery personnel; assigns work and inspects completed tasks; proportions ingredients, weighs and sifts flour, mixes dough, adds shortening, yeast, leavening agents, seasoning, and water or milk in the preparation and baking of bread, rolls, cookies, pies, cakes, and other bakery products; prepares frozen and other desserts; prepares fruits, fillings, and icings; is responsible for standards of safety, sanitation, and maintenance of bakery equipment, utensils, and premises; operates bakery machinery; evaluates the performance of employees and of helpers from the resident population and takes or recommends appropriate action; requisitions, receives, inspects stores, and inventories bakery supplies; keeps records and makes reports.

Minimum Qualifications

Either I


Two years of experience performing the duties of a Baker I in the California state service.



Three years of journeyperson experience in the large-scale production of a variety of bakery products at least one year of which must have been in a supervisory capacity. (Full-time training in a recognized trade school for bakers may be substituted for not more than two years of the required nonsupervisory experience on the basis of one month of such school attendance being equal to two months of experience.)

Knowledge and Abilities

Knowledge of: Methods and practices used in the large-scale preparation of bakery products and desserts; quality of baking materials or ingredients, proper oven temperatures, and baking recipes; bakery equipment and utensils; chemistry of baking and fermentation; bakery sanitation and safety; principles of effective supervision; department's Affirmative Action Program objectives; a manager's role in the Affirmative Action Program and the processes available to meet affirmative action objectives.


Familiarity with: Use of purchase orders for supplies and equipment.


Skill in: Baking.


Ability to: Read and write English at a level required for successful job performance; use and maintain bakery equipment and utensils; keep inventories and make requisitions; follow and adapt formulas; operate a large bakery efficiently and economically; plan bakery production to schedule; estimate quantities of supplies needed; plan, organize, and direct the work of others; analyze situations accurately and adopt an effective course of action; keep records and make reports; follow oral and written directions; effectively contribute to the department's affirmative action objectives.

Special Personal Characteristics

Sympathetic understanding of and willingness to work with the resident population of a State institution; personal cleanliness; and freedom from communicable diseases.

  Updated: 10/4/2017
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