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Under general direction, to have charge of the bakery in a State correctional facility in the Department of Corrections or Department of the Youth Authority, 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 areas; to maintain order and supervise the conduct of inmates, wards, residents, or patients; to protect and maintain the safety of persons and property; may instruct, lead, or supervise inmates, wards, or resident workers; and to do other related work.
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; maintains order and supervises the conduct of persons committed to the Departments of Corrections and the Youth Authority; prevents escapes and injury by these persons to themselves or others or to property; maintains security of working areas and work materials; inspects premises and searches inmates, wards, residents, or patients for contraband, such as weapons or illegal drugs.
Two years of experience in California state service performing the duties of a Baker I (Correctional Facility) or Baker I.
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 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; 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 directions.
Sympathetic understanding of and willingness to work with the resident population of a State correctional facility; personal cleanliness; and freedom from communicable diseases.
Persons appointed to positions in this class must be reasonably expected to have and maintain sufficient strength, agility, and endurance to perform during stressful (physical, mental, and emotional) situations encountered on the job without compromising their health and well-being or that of their fellow employees or that of inmates.
Assignments during tour of duty may include sole responsibility for the supervision of inmates and/or the protection of personal and real property.