Baker IIUnder general supervision, supervises and participates in the large-scale production of bakery goods and in the sanitation of baking equipment and facilities. Characteristic duties and responsibilities include: Supervises and participates in the preparation of doughs and in the baking of bread, rolls, muffins, biscuits, and similar items. Supervises and bakes cakes, cookies, cobblers, pies, puddings, doughnuts, and other desserts. Supervises and prepares icings, toppings, fillings, and sauces for baked goods. Prepares recipes for mixing of doughs. Estimates bakery needs and requisitions and maintains adequate supplies for baking operation. Trains personnel in the operation of baking machinery such as scales, dough mixers, bread molds, proof boxes, fryers, and ovens. Maintains maximum standards of sanitation and safety. Performs other related duties and responsibilities as required or assigned. Knowledge, skills, and abilities include: Knowledge of safety and sanitation standards for large scale bakery operation. Ability to read, write, and follow instruction. Ability to perform physical tasks such as lifting (50 pounds), bending, stooping for prolonged periods. Ability to maintain effective working relationships with others. Knowledge of basic arithmetic skills, i.e., addition, subtraction, multiplication, division of whole and fractional numbers, count and decimal systems. Ability to convert standard unit recipes to desired quantity of product. Ability to maintain records of quantities of ingredients used and volume of production. Knowledge of scratch and gourmet baking. Ability to train, assign, delegate work to others. Knowledge of methods and techniques used in large scale bakery operations. Knowledge and care of food service equipment. Ability to provide on the job training in food preparation to lower level employees.
Schedule: Sunday - Thursday 10:00pm -6:30amPreferred qualifications include:
Experience with commercial, institutional, or high-volume bakery operations Knowledge of food safety, sanitation standards, regulatory compliance in large scale food service environments. Experience providing guidance, direction, and delegating work Experience with packing, loading, and checking customer orders Appointment type: Regular Number of months employed per year: 12 month work period Time type: Full time
Pay grade:
06 Original posting date: September 29, 2026 Posting close date: October 14, 2026 Job requisition number: R19994Iowa State University does not discriminate on the basis of race, color, age, ethnicity, religion, national origin, pregnancy, sexual orientation, genetic information, sex, marital status, disability, or status as a U.S. Veteran. Inquiries regarding non-discrimination policies may be directed to Office of Equal Opportunity, 2680 Beardshear Hall, 515 Morrill Road, Ames, Iowa 50011, Tel. 515-294-7612, email eooffice@iastate.edu.General ISU compensation information can be found on the University Human Resources website. Please note that this is only a list of ranges and individuals will be paid commensurate with qualifications.
