Our Bakery Supervisor supports Tatte’s efforts to provide comfort and joy, and to inspire, care for and nurture life, every day, by leading a team through all aspects of the production processes for a variety of bread, pastry, viennoiserie, and retail items. The Bakery Supervisor must thrive in a fast-paced work environment while adhering to cleanliness, sanitation, and other GMP standards. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. Most importantly, the Bakery Supervisor must take pride in what they do and be a team player.

Summary of Responsibilities

• Together with the Bakery Management Team, the Bakery Supervisor is responsible for the quality management of all bread, pastry, viennoiserie, and/or retail production.
• Assists with staffing and training of bread, pastry, viennoiserie, and/or retail teams.
• In collaboration with the Bakery Managers and the Bakery General Manager, assists with effectively and efficiently managing bread, pastry, viennoiserie, and/or retail team labor expenses and waste.
• Maintains effective relationships with all bakery managers and team members (inside and outside of department).
• Ensures all team members are following safety, sanitation and cleanliness policies. Ensures compliance with all government regulations.
• With other Bakery team manager(s) and supervisor(s), assists with managing, directing, and controlling production team shifts.
• Supports and maintains Tatte brand purpose, essence, mission and values and ensures all Tatte Polices are followed
• Provides or assists with providing direct and clear feedback (positive, developmental, disciplinary) to team relating to performance.
• Other duties, as assigned.

Working Conditions / Essential Functions

• Must be able to stand for 10 hours per production shift/day.
• Able to grasp, reach overhead, push, lift, manipulate and carry up to 50 pounds
• Must be available to work shifts during the week, weekend and holidays, as needed.

Position Requirements

• Ability and experience operating large baking equipment such as spiral mixers, proofers, sheeters, etc.
• 1 year of baking experience working in an artisan or scratch bakery, high-volume pastry production, banquet production kitchen, or similar environment.
• Desire to help where needed and work as part of a team.
• Passion for baking with a keen eye for freshness, quality and cleanliness.
• An appetite for learning (and delicious bakery items).
• Flexibility to work a variety of shifts. Weekend availability is a must.
• Ability to read and speak basic English.
• Must have a can – do, positive attitude and strong communication skills.

Other Preferred Skills

• Prior supervisory experience
• AIB or Culinary School certification in Baking.
• Serv Safe Certified.
• Experience managing high performance teams.
• Spanish language skills are strongly preferred.

Our Benefits and Perks

• Competitive pay (ranging from $23-27 /hour, depending on experience)
• 401(k) (with a vesting match)
• Free EAP employee assistance programs
• Paid vacation time (after three months of full-time service)
• Immigration Reimbursement Program (after one year of full-time service)
• Health, dental and vision insurance
• Generously discounted meals and free drinks 
• Exciting potential for growth