| Position Title: |
Baker |
|
| Location: |
Big Rapids (Main Campus) |
|
| Department: |
51800 - Dining Overhead
|
|
| Advertised Salary: |
$18.69 pursuant to the FSU and CTA/MEA-NEA Agreement. |
|
Benefits:
|
Comprehensive benefit package (health care, vacation, etc.). Please see the following link for a list of benefits offered with this position.
AFSCME Benefits
|
|
| FLSA: |
Non-Exempt |
|
| Temporary/Continuing: |
Continuing |
|
| Part-Time/Full-Time: |
Full-Time |
|
| Union Group: |
Custodial, Maintenance, Dining, Skilled Trade (AFSCME Local 1609) |
|
| Term of Position: |
12 Month |
|
| At Will/Just Cause: |
Just Cause |
|
| Summary of Position: |
Provide food service support by offering baked goods, desserts, and/or dining services, as well as banquets and other special events. Develop and test new recipes to offer a variety of bakery products and desserts to the customer. The normal working hours are 4 am-12:30 pm., Monday through Friday. Days off are Saturday and Sunday. The start date for this position will be July 6, 2026. The employee may be required to work other times, including evenings and/or weekends. Employee must be able to fulfill the University’s requirements concerning the issuance and use of University keys. Personnel who possess the special qualifications and training necessary for this position may apply. This is an AFSCME bargaining unit position. |
|
| Position Type: |
Staff |
|
| Required Education: |
High school diploma or GED equivalency. |
|
| Required Work Experience: |
Two years full-time equivalent work in a commercial or institutional facility preparing a variety of baked good products. |
|
| Required Licenses and Certifications: |
|
|
| Physical Demands: |
- Bending
- Carrying
- Moving
- Reaching
- Twisting
- Balancing
- Lifting
- Pulling/Pushing
- Repetitive movement
- Standing
|
|
| Additional Education/Experiences to be Considered: |
|
|
| Essential Duties/Responsibilities: |
Assist in estimating product needs.
Complete food service production records.
Decorate specialty cakes and make fancy desserts.
Develop and test current and new recipes for baked goods and desserts.
Evaluate leftover status, evaluate food production records, and estimate batches for food production.
Maintain machines, equipment, and work area in a clean, orderly, and sanitary condition.
Make and spread icings and frostings.
Mix batter for all types of baked goods and desserts using a computerized menu management system.
Monitor product quality and quantity and minimize waste.
Operate baking ovens and adjust temperature.
Operate mixing machines and equipment.
Perform the work of other Dining Service classifications when assigned
Place products into, and remove from, hot ovens.
Portion and garnish the finished product.
Rebatch existing recipes using a computerized menu management system.
Train and direct the work of lower-level food service workers and student employees assigned to assist.
Any other duties assigned within the position classification area.
Maintain safety and sanitation standards in all duties and responsibilities.
Report to the immediate supervisor.
Train and direct the work of dining service workers and student employees in the performance of the characteristic duties when they are assigned to assist.
Carries out responsibilities in accordance with university policies and applicable laws.
Cultivates an environment of belonging that values, respects, supports, and celebrates individual similarities and differences, allowing students, faculty, and staff to thrive authentically.
Support, promote, and develop university student enrollment and retention initiatives.
Any other duties assigned within the position classification area. |
|
| Marginal Duties/Responsibilities: |
Remove trash, break down cardboard boxes, and assist in the University recycling efforts. |
|
| Skills and Abilities: |
Be familiar with and know how to use bakery equipment, methods of oven temperature control, and proper consistency of dough and batters.
Follow safety and sanitation standards and practices.
Assess the quality and quantity of ingredients to ensure the final product's quality.
Learn to use a computerized menu management system. Keep accurate records and assist in estimating product needs.
Measure ingredients accurately; produce dough and batters properly.
Read, understand, and follow recipes, directions, safety labels, equipment operations manuals, etc.
Train and direct others in the performance of the characteristic duties.
Use a computerized menu management system to generate/rebatch recipes and data reporting.
Work harmoniously with others in varying temperatures, confined spaces, noise, and stressful situations and workloads.
Work independently and exercise sound judgment.
Ability to perform repetitive tasks
Ability to push/pull carts weighing a maximum of 125 pounds
Lift a minimum of 15 lbs. and occasionally up to 50 lbs.
Reach, lift, bend, stoop, push, pull, walk, and turn.
Stand for the entire shift.
Demonstrated successful experience working directly with people from diverse backgrounds, including cultural, educational, socioeconomic, and life experiences. |
|
| Required Documents: |
|
|
| Optional Documents: |
|
|
| Special Instructions to Applicants: |
|
|
Initial Application Review Date:
|
July 13, 2026 |
|
| Open Until Position is Filled?: |
Yes |
|
Posting Close Date:
|
|
|
| EEO Statement: |
Ferris State University, an Affirmative Action/Equal Opportunity employer, is committed to enhancing equity, inclusion, and diversity within its community. Ferris offers employment opportunities to qualified candidates seeking careers in a student-focused environment that values opportunity, collaboration, diversity and educational excellence. Learn more about the Ferris Mission and community at ferris.edu. The University actively seeks applications from women, minorities, individuals with disabilities, veterans, and other underrepresented groups. For more information on the University’s Policy on Non-Discrimination, visit: Ferris Non-Discrimination Statement. |
|
| |
Click here to learn more about working at FSU and KCAD. |
|
| |
|
|
