Job Details

Dining Services Baker

Position Number: 6563033
Location: Claremont, CA
Position Type: Food Services

Dining Services Baker
Harvey Mudd College

Full Time
REQ-7549

NOTE TO APPLICANT: Some positions require a resume, cover letter and/or other documents to be submitted with your application. Please submit these as one attachment in the My Experience section of the application under the "resume/CV" upload section. Once you submit your application, you will not be able to attach additional documents.

Job Posting Title:
Dining Services Baker

Job Description:

Title of Job: Dining Services Baker

POSITION SUMMARY:

Under the supervision of the Senior Director for Dining Services and facilities Events and with guidance from the Executive chef or Dining Services Management team, the Baker performs routine and some non-routine tasks related to preparing and serving fresh baked products for Dining Services operations. The Baker may occasionally be assigned to fulfill the responsibilities of a Cook or assist and support Cooks on an as-needed basis. This role supports a campus recognized for excellence, Harvey Mudd College was recently ranked #7 in The Princeton Review's 2025 list of Best Campus Food, a reflection of its commitment to academic and community quality.

DUTIES AND RESPONSIBILITIES:

Baker

Using a combination of from-scratch and pre-mix baking techniques, follow recipes and/or product directions for preparing breads, rolls, muffins, biscuits, pies, cakes, cookies, pastries, and other baked goods and desserts.
Measure ingredients using a variety of measuring devices, mold ingredients into loaves/shapes, place products in correctly prepared pans, regulate the drafts and temperatures of the ovens, place items in ovens, remove products when they are baked and apply appropriate toppings.
Decorate cakes, cookies, pastries, and other desserts.
Check production and record information on production records in order to accurately plan production requirements, and to requisition supplies and equipment as needed.
May direct and coordinate activities of baking assistant(s).
Maintain the cleanliness of the work area.
Check the catering board and prepare products as required to meet the needs of daily catering events. Complete baking is required for catering events in a timely manner.
Ensure the quality and freshness of all baked goods and desserts produced at HMC.
Maintain, stock, restock and clean dessert bar and pastry service area in dining room.
Set-up and maintain food service lines and steam tables, using approved standards for garnishing and appearance.
Participate in staff meetings and department training.
Follow health and safety guidelines applicable to food service operations.
Notify the manager-on-duty if there are safety issues, a need to replenish supplies, or if assistance is needed in the performance of job duties.
Willing and able to work overtime in emergency situations, and mandatory during special events such as Family Weekend, Alumni weeks, Orientation Week, and Commencement Week.
Performs other duties as assigned.

Cook

The following responsibilities apply when assigned to support/assist Cooks or perform the duties of a Cook:

Provide a high level of service in a self-sustained station (i.e., prep, cook and serve food); set-up and maintain food service lines and steam tables at assigned workstation.
Assist/support with catering production and services as the manager or lead requires.
Advise the Executive Chef or other appropriate manager of food quality and quantity issues on time.
Use HACCP and PPE standards in all kitchen production areas to ensure a safe kitchen.
Assist with directing all production in the kitchen, including Prep Cooks and other food preparation staff.
Use various manual and automated kitchen equipment to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables, and other products/ingredients.
Follow approved recipes and food presentation standards to prepare, season, marinate, cook, taste, carve, and serve soups, meats, vegetables, and desserts; trim and cut meats, poultry, and fish.
Performs other duties as assigned.

REQUIRED QUALIFICATIONS

Education and Experience:

Education: Any combination of education and training that provides the required knowledge, skills, and ability for the position.

Experience: Prefered three years of paid employment experience in the preparation, production, and service of a variety of bakery products in a production or volume bakery environment.

Knowledge, Skills, and Abilities:

Must be able to understand and follow oral and written instructions in Basic English.
Must be able to perform simple arithmetic functions relating to the preparation of baked goods.
Must be able to establish and maintain cooperative working relationships.
Must be able to work well without continuous supervision.
Must wear uniform and safety equipment as required.
Ability to learn safe food handling and production methods as defined by the College/Dining Services management.
Good personal hygiene.
Must be willing and able to work overtime in emergencies.

Remote Work Eligibility:

Category A:

All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the supervisor and area Vice President, this position is classified as Category A as defined in the College's Remote Work Policy, without occasional ad-hoc remote work flexibility. Your position is essential to on-campus operations and requires you to work exclusively on campus

Your standard working hours will generally be from 8:00 a.m. to 5:00 p.m., Monday through Friday, though these hours may vary depending on departmental and College needs,

All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member, and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.

Physical Requirements:

While performing the duties of this job, the staff member is regularly required to sit; stand, use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Hours:

Hours may vary due to the needs of the department or the College, this position requires working most shifts, 12PM-8:30PM Sunday to Friday.

Compensation:
The anticipated starting hourly pay range is $24.75/hour - $27.00/hour. Compensation will be commensurate with qualifications and experience.

Grooming and Appearance:
The College continually seeks to maintain a neat and professional image. A uniform is provided and required. Good personal hygiene is required.

Other:
Employees in this classification typically work as part of a team but may occasionally work independently. Most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.

Classification:

This is a non-exempt, full-time, regular, benefits eligible position.

Reports To:

This position reports to the Senior Director for Dining Services and Facilities Events & Executive Chef with guidance

Additional Information:

This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.

Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.

Harvey Mudd College is an Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran's status, disability, or any other characteristics protected by applicable law.

Please note that in order to be considered an applicant for any staff position at Harvey Mudd College you must apply for each position for which you believe you are qualified.

To apply, visit https://theclaremontcolleges.wd1.myworkdayjobs.com/en-US/HMC_Careers/job/Claremont/Dining-Services-Baker_REQ-7549