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!
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