Bakery Supervisor - FT

Description

DUTIES & RESPONSIBILITIES

• Leads and manages people effectively to achieve results.
• Builds and maintains customer satisfaction with the products and services offered by the co-op.
• Holds coworkers accountable to policies and procedures.
• Assists in implementing bakery staff’s schedules, coordinating when staff leave for breaks and confirming when staff arrive or leave.
• Assists in managing workflow based on daily fluctuations in staffing, product availability, & overall labor needs of the department.
• Guides staff in following established recipes and maintains quality of the highest standard.
• Provides backup staff scheduling, as needed.
• Leads meetings, as needed.
• Develops and implements training programs for bakery staff.
• Effectively communicates and informs Bakery Manager of any operational inconsistencies.
• Communicates effectively with Bakery Manager regarding employee performance for review and assessment purposes.
• Follows Health Department Regulations and department sanitation and safety procedures and ensures these regulations and procedures are upheld by all staff members.
• Removes trash, compost, and recyclables promptly.
• Attends to spills and maintains the cleanly, neat, and orderly condition of all workspaces.
• Uses equipment safely and follows safe knife-handling procedures.
• Remains productive throughout shift, completing tasks efficiently.
• Follows all standard procedures, including opening and closing processes.
• Assists Bakery Manager in quarterly inventory process.
• Develops new recipes and seasonal programs to increase department sales.
• Updates existing recipes to create consistency with products as well as managing costs.
• Cleans and inspects equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Logs daily shrink.
• Others duties as assigned.

Requirements

REQUIRED KNOWLEDGE, SKILLS, & ABILITIES

High School Diploma or equivalent experience.

A minimum of two (2) years’ experience in a retail or food service environment.

A minimum of two (2) years’ experience in managing or leading others.

A minimum of one (1) year’s experience and familiarity with natural foods.

Supports the co-op’s core values and aligns with the Co-op Code of Conduct.

Adapts readily based on evolving co-op needs or in response to feedback.

Maintains composure in highly stressful or adverse situations.

Knowledge of organic food, farming, sustainability, health, and nutrition.

Computer proficiency, familiarity with MS Office Suite, and experience with POS systems.

ENVIRONMENTAL & PHYSICAL DEMANDS

Flexibility to work any shift, including mornings, middays, evenings, weekends.

Must wear closed-toe, skid-resistant shoes; a head covering (hat, bandanna, etc.); and long pants.

Ability to work in varying temperatures (approximately 40°F – 95°F).

Ability to stand or sit for long periods at a time.

Ability to bend, stoop, reach, kneel, twist, and climb.

Ability to lift 50 pounds unassisted.

Reliable access to transportation.