Principal Baker - Santa Barbara, United States - University of California, Santa Barbara

University of California, Santa Barbara
University of California, Santa Barbara
Verified Company
Santa Barbara, United States

4 weeks ago

Mark Lane

Posted by:

Mark Lane

beBee recruiter
Description

Job Code: 5230


Job Open Date: 5/22/2024


Application Review Begins: 6/7/2024


Department Code (Name): FDSC-Campus Dining


Percentage of Time: 100%


Union Code (Name): 9- Non-Represented


Employee Class (Appointment Type): 2-Staff: Career


FLSA Status:
Non-exempt


Salary Grade:
PSS/17


Hiring/Budgeted Hourly Range:
$22.89/hr. - $24.99/hr. This represents the budgeted hourly range that the University reasonably expects to pay for this position.


Work Location:
Carrillo Dining Commons - May Vary


Working Days and Hours:
Tuesday-Saturday, 6:30am - 3:00pm Days/Hours Vary


Benefits Eligibility:
Full Benefits


Type of Remote or Hybrid Work Arrangement if applicable:N/A


Special Instructions

Department Profile


Housing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services.

Additional responsibilities in the HDAE portfolio include Administrative & Residential Information Technology (ARIT) and The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees.

HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.


Benefits of Belonging
Working at UC means being part of this vibrant institution that shines a light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent retirement and health are just one of the rewards. Learn more about the benefits of working at UC


Brief Summary of Job Duties
The Principal Baker plans and oversees the bakery production of a specific platform.

Serves as Platform Lead, hiring, training and managing a staff of career and student cooks serving up to 1,500 meals per shift.

Provides quality assurance for all menu items. Performs advanced bakery/pastry duties.

Determines daily food preparation methods, coordinates portion control and organizes and designates work assignments to staff, reviews and updates menus and recipes.


Required Qualifications

Education:


  • High School Diploma or equivalent combination of education and experience

Work Experience:

  • 5 years of progressively more responsible culinary experience, in a highvolume culinary environment, with one year in a supervisory capacity
  • Knowledge of and experience with advanced baking and culinary techniques
  • Ability to perform and teach standard and advanced quantity culinary techniques.
  • Ability to read and write English for the purpose of preparing food from recipe guidelines and producing reports.
  • Ability to analyze recipes, recognize problems and make corrections as needed.
  • Ability to perform basic mathematical calculations including addition, subtraction, division, and multiplication needed for recipe development and other required functions.
  • Communication skills sufficient to direct the work of others and interact successfully within a large staff.
  • Or an equivalent combination of education and experience.

Special Conditions of Employment

  • Ability to lift up to 50 pounds and work standing for up to 8 hours per day.
  • Work hours/days may vary.
  • Satisfactory conviction history background check.
  • UCSB is a Tobacco-Free environment.

Job Functions/Percentage of Time/Duties
35% - Culinary Planning

  • Oversees the coordination of bakery production and service, portion control, training procedures and area inspections for safety and sanitation assurance covering a broad range of food stations.
  • Manages cost control in the department in the following areas: bakery production; portion control; utilizing leftover food items; recognizing safety, budget and quality factors; tracking all food usage via the daily usage report, broken out by type of item, production department and meal served.
  • Oversees back of the house kitchen as well as specialty platform stations throughout the dining area while on duty.
  • Develops and tests new recipes, and continuously evaluates and revises recipes for many different customer bases, including Regional American, Asian, Italian, and Mexican, with increasing emphasis on vegetarian, vegan, special diets and desserts.
  • Assists Production Manager and General Manager in the selection and specification of new equipment, food and supplies to be purchased.
  • Plans menus in conjunction with the Production Manager for catered events or special meals.
  • Ensures that items meet the clients' needs.
25% - Quality Control

  • Ensures that all bakery items meet strict dining standards for freshness and quality.
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