FOOD SERVICE BAKERY MANAGER

Bakery Manager

Purpose Statement

The job of Bakery Manager is done for the purpose/s of managing the meal service at Community Connections at Pinckney and to prepare baked goods for the national school lunch and school breakfast programs ensuring that the products meet local, state, and federal standards in quality, taste, and presentation. Responsibilities include the ability to work effectively in a fast-paced environment with a high level of organization, and the ability to oversee district programs while collaborating with multiple sites and departments to ensure products and services are offered as required. The bakery manager will also be expected to collaborate with staff to provide opportunities for students to develop career and life skills by helping in the bakery when possible.

This job reports to the Nutrition & Wellness Supervisor

Essential Functions

• Attends meetings as assigned for the purpose of conveying and/or gathering information required to perform functions.
• Collaborates with district staff to develop new recipes and improve existing recipes based on federal guidelines, customer feedback, and food service trends for the purpose of increasing participation in the national school lunch and school breakfast programs.
• Collects payments for food items from students and/or staff (e.g. cash, meal tickets, etc.) for the purpose of securing funds for reimbursement of costs for providing nutritional services.
• Communicates with the bakery team and other district kitchens for the purpose of ensuring production schedules and product deliveries are made on time.
• Coordinates with administration on student learning opportunities for the purpose of developing opportunities for students to learn and develop life skills through helping with the bakery.
• Follows proper food handling and sanitation procedures for the purpose of ensuring the safety of all baked goods and food items.
• Inspects baked goods for taste, texture, and appearance for the purpose of ensuring they meet quality and presentation standards.
• Maintains a clean and organized workspace for the purpose of meeting health and safety regulations.
• Measures and mixes ingredients accurately, according to recipes, for the purpose of ensuring the correct proportions and consistent results.
• Monitors funds and account balances of assigned programs and related financial activity for the purpose of ensuring that all allocations are accurate, related revenues are generated, expenses are within budget limits and fiscal practices are followed.
• Operates and maintains ovens, mixers, and other baking equipment, according to equipment instructions, for the purpose of ensuring a safe and sanitary kitchen environment for students and staff.
• Orders supplies, manages inventory, and frequently reviews products for the purpose of making food items, minimizing waste, and reducing costs.
• Organizes large orders and/or special events for the purpose of ensuring meeting production, program, and distribution needs districtwide.
• Participates in training, professional development, workshops, and other learning opportunities for the purpose of enhancing skills and knowledge for the workplace.
• Records meal counts for the purpose of providing documentation and/or conveying information for planning purposes to supervisory and management personnel.
• Reports equipment malfunctions to the appropriate district staff for the purpose of maintaining equipment in safe working order.
• Responds to inquiries of students, staff, and the public for the purpose of providing information and/or direction regarding the selection and price of meal items.
• Supervises staff for the purpose of administering personnel procedures, monitoring performance, and achieving the department's overall objectives.
• Trains employees and student workers/volunteers and evaluates job performance for the purpose of achieving success in the food services department.

Other Functions

• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

Job Requirements:  Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform multiple, technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; and utilizing equipment used in food preparation including can opener, scales, Hobart mixer, ovens, steamer, steam pot, slicer, proofer, knives, transport carts, serving tools, etc.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and solve practical problems.  Specific knowledge based competencies required to satisfactorily perform the functions of the job include: health standards and hazards; quantity cooking; and safety practices and procedures.

ABILITY is required to schedule a number of activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a wide variety of types of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate to significant. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working with children; establishing and maintaining effective working relationships; working as part of a team; adhering to district policies; and regular attendance except when taking approved leave.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; tracking budget expenditures. Utilization of resources from other work units may be required to perform the job's functions. There is a continual opportunity to impact the organization’s services.

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 10% walking, 80% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience      Job related experience with increasing levels of responsibility is required in Previous experience as a baker or in a similar role is preferred (e.g. pastry chef).

Education        High school diploma or equivalent with an emphasis in Culinary or baking certification preferred.

Equivalency

FLSA Status                                                    Approval Date                        Salary Range

Not Rated                                                        02/10/25                                     18

Salary : $22