BAKERS AND PRODUCTION WORKERS (MANUFACTURING) California Occupational Guide Number 330 Interest Area 6 1995
THE JOB
Dramatic changes have occurred in the baking industry during the past 50 years, with baking now concentrated in large factories supplying the major demand for perishable baked goods such as bread, rolls, pies, cakes, doughnuts and "dry" goods that include cookies, crackers, pretzels and ice cream cones. These factories may be wholesale bakeries selling to retail stores, restaurants and hospitals; bakeries owned by grocery store chains; or central baking plants for retail bake shops.
Baking in these large, modern industrial operations is generally accomplished on an automated, mass production basis involving sophisticated electronic control systems and complete mechanization. Manual or hand operations are kept to a minimum. Principal bread-making processes are measuring, sifting, mixing, proofing, baking, wrapping and packing. Industrial bakeries usually reserve the title of BAKER for those who supervise and coordinate the activities of workers engaged in production jobs. In these establishments, BAKERY PRODUCTION WORKERS perform routine jobs during individual phases of the baking process and are designated by titles relating to tasks they perform on machines they operate. Dough mixers weigh, sift and combine measured portions of ingredients into blending machines and set time and speed controls for the mixing process. Dividers adjust machines to divide and flour the dough to desired consistency, and molding-machine operators place sheeted dough into machines for formation into desired shapes. When fancy shaped products are made, bench hands knead, form and pat the dough by hand. Oven tenders adjust temperatures, humidity and conveyor speed for actual baking.
Development of equipment for continuous mixing has resulted in single machines performing all the steps of dough preparation in a continuous operation. Known as the "continuous batter whip process," it begins in the broth rooms where the broth Mixer weighs and combines ingredients and oversees fermentation of the "broth" (starter ingredients). A panel operator or dough miser controls the central panel tending the machine.
Oven loaders and oven tenders assist in conveying and baking. In both conventional and continuous batter-whip operations, slicing machine operators and bread-wrapping-machine feeders, whose duties are sometime is combined, feed loaves onto connectors for slicing, wrapping, labeling and inspecting on their way to the shipping department.
Other specializations found in some bakeries include icing mixers, machine and hand icers and cake decorators. Baker helpers work at various stations and get their job titles from assignments such as mixer helpers, divider helpers, pan dumpers, pan greasers, hand icer helpers and others. Clean-up workers known as sanitors wash pans, utensils and machines using high powered sprays or steam.
WORKING CONDITIONS
Bakeries are kept spotlessly clean, and workers are screened for personal cleanliness. Work areas can be uncomfortably hot and noisy. Employers who require specific uniforms furnish and launder their uniforms. Oven mitts are also supplied to employees whose work requires them. Bakery production jobs are usually performed at a fast, steady pace while standing. Many plant jobs involve strenuous physical work, including heavy lifting, despite mechanization of the baking processes.
Many large bakeries and some small shops have contracts with the Bakery, Confectionery and Tobacco Workers' International Union of America, AFL-CIO. Contracts require union membership within the first 30 days of starting on the job.
EMPLOYMENT OUTLOOK
The California Projections of Employment, published by the Labor Market Information Division, shows that the number of Bakers will grow slightly slower than average through 2005.
The figures below are for the Baker, Manufacturing occupation:
Estimated number of workers in 1990 5,150 Estimated number of workers in 2005 5,910 Projected Growth 1990-2005 15% Estimated openings due to separations by 2005 1,330
The figures below are for the broad occupational group Crushing, Mixing Machine Operators and Tenders that includes Bakery Production Workers.
Estimated number of workers in 1990 10,270 Estimated number of workers in 2005 11,690 Projected Growth 1990-2005 14% Estimated openings due to separations by 2005 3,630
Neither table includes self-employment nor openings due to turnover.
The Bakers and Production Workers (Manufacturing) occupation is expected to grow much slower than the average 24 percent projected for all California occupations through the year 2005.
Baking is one of the nation's most stable industries with employment little affected by seasonal variations. New and improved labor-saving technologies and mechanization in processing bakery products will keep job growth slow. Turnover in the industry is generally low. The majority of anticipated job opportunities will result from the need to replace workers who leave the occupation.
WAGES, HOURS, AND FRINGE BENEFITS
The beginning range for Bakers is $5.00 to $11.00 per hour, with a maximum salary of about $14.00 per hour. The regular work week is five days. Employers pay time and one-half for hours worked in excess of the usual 35 hour work week. Most employers grant a pay bonus for both night shift and Sunday work. Working hours in the industry vary throughout the State; work often starts at an early hour and some employers provide paid vacations, holidays and sick leave and contribute toward funds for life insurance, medical, hospital, and dental benefits and retirement income.
ENTRANCE REQUIREMENTS AND TRAINING
Educational requirements for entry into the baking industry are not specific; however, high school and vocational school graduates may be favored for later promotional opportunities. Graduates may enter the industry at the semi-skilled level and achieve journey-level status on the job. Applicants should be at least 18 years old and be able to speak, read and write English.
Applicants must pass a basic arithmetic test since math skills are needed to modify baking formulas. Good health is essential and a physical examination is required, in addition to a health certificate indicating freedom from communicable diseases. Most inexperienced production workers are hired as helpers and progress to production jobs, learning advanced skills on the job.
ADVANCEMENT
Most large bakeries offer on-the-job training programs to upgrade skills and allow workers to bid for promotional jobs. They also encourage employees to take technical and management courses at vocational or community colleges. Journey-level workers with leadership skills may promote to working or department supervisors, relocate in hotel or restaurant bakeries or consider opening their own bakeries.
FINDING THE JOB
Applicants should contact the union or apply directly to commercial bakeries.
Bakery, Confectionery and Tobacco Workers Int'l Union 7125 Governors Circle Sacramento, CA 95823 (916) 393-7233
RELATED OCCUPATIONAL GUIDES
Retail Bakers No. 532
OCCUPATIONAL CODE REFERENCES
DOT (Dictionary of Occupational Titles, 4th ed., Rev.1) Dough Mixer 520.685-234 Dividing-Machine Operator 520.685-086 Baker 526.381-010
OES (Occupational Employment Statistics) System Bakers, Manufacturing 898050 Crushing, Mixing Operators and Tenders 929650
Source: State of California, Employment Development Department,
Labor Market Informational Division, Information Services Group,
(916) 262-2162.
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