(FT) Bakery Manager

Job Description

Job Description

Culinary Department - Full Time Bakery Manager

Overview: To manage the bakery to ensure production of an attractive and delicious array of baked goods and pastries; to develop, improve and update standard recipes and develop signature recipes which meet Coop food policy and departmental objectives regarding local and organic food sourcing, sales, margin, and labor costs.

Status: Full-time, $27.00/hour

Supervisor: Culinary Manager

Job Responsibilities:

Bakery Production & Management

• Ensure daily inventory of bakery ingredients, record loss and donations;
• Prepare daily production schedules to ensure variety that meets demands in both quality and volume of diverse customer base;
• Develop production criteria with regard to quality, quantity and timeliness of display of product;
• Prepare breads, pastries and other items as required;
• Monitor appearance and test quality of all baked goods produced;
• Monitor ingredients pricing and sales to ensure margin accuracy and to uphold our commitment to serve high quality products at a competitive price while keeping waste to a minimum;
• Communicate with managers and bakers regarding daily production, catering, and other matters relevant to the operation of the bakery sub-department;
• Develop new, improve upon old, and ensure that all bakers follow recipes, meeting time and quality standards for finished products;
• Develop training materials and train bakers and bakery member workers regarding all aspects of excellent baked good production;
• Know and follow proper rotation, dating and baked goods storage procedures
• Prepare a diverse array of bakery items that include seasonal, local, organic ingredients and cater to dietary preferences that include vegan, vegetarian, and gluten free options;
• Maintain a full and attractive bakery case and bread display;
• Manage vendors of baked goods to ensure consistent excellent product in appropriate amounts;
• Communicate with buyer/receiver regarding the purchase of ingredients and packaging and display items;
• Maintain recipes, systems and procedures as necessary to permit another baker to easily substitute for a shift;
• Create accurate signage and labels for each item offered for sale;
• Work with Deli Management Team to develop annual schedule for seasonally appropriate holiday specialties and event promotions;
• Accept and fulfill bakery requests and special orders
• Work with deli manager to maintain bakery sub-department, tracking costs of goods, sales and losses.
• Track sales of baked goods so as to prepare appropriate amounts of baked goods based on sales traffic.

Food Service Area Maintenance:

• Ensure all work surfaces, trays, mixing bowls and pans used in baking are washed, cleaned and put away before break.
• Maintain stove, oven, sinks, prep surfaces, and equipment in a clean and sanitary condition, according to Department of Health standards
• Daily cleaning of entire deli bakery case, bread display, and bakery prep area
• Fill flours and re-stock key products, bags and boxes before they are depleted
• Clean spills promptly and take out trash in a timely manner
• Keep working area clean, swept, and mopped
• Follow proper safety, food storage, and labeling procedures
• Promptly advise Food Service Manager of any equipment repair or replacement needs

Customer Service

• Provide significant attention to customers including a willingness to go above and beyond expectations for all internal and external guests
• Smile and greet everyone you encounter
• Maintain awareness of customers throughout the store in order to ensure premier customer experience

General

• Be positive in the performance of all aspects of the job
• Take responsibility for knowing the menu and understanding recipes (including: knowing how it tastes, how it looks, how it travels, and what accompaniments are required)
• Recognize and communicate to supervisor the need for adjustments in the production schedule
• Maintain awareness of co-workers and their activities
• Work effectively as part of a team; recognize when help is needed and be willing to offer or ask for help
• Maintain consistency in food preparation while also providing creativity where appropriate
• Be prompt for scheduled start times and be willing to work beyond scheduled hours as assigned to get the job done.
• Promptly address ordering requirements, equipment needs, or staffing issues
• Other duties as assigned by supervisor
• Have fun at work!