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.

Physical
Demands

• Bending
• Carrying
• Moving
• Reaching
• Twisting
• Balancing
• Lifting
• Pulling/Pushing
• Repetitive movement
• Standing

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

• Cover Letter
• Resume

Initial Application Review Date: July 13, 2026

Open Until Position is Filled?:
Yes

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.

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