Bakery Supervisor

Description

Do you have professional bakery experience?  Can you lead a team of passionate creative Bakers?   If you have a drive for creating high quality, delicious and nutritious bakery items for the pleasure and convenience of our customers, we may have the right position for you!  Our co-op is currently looking for a Bakery Supervisor for our extremely busy customer service focused bakery and Food Production Facility.  We sold enough cookies in one quarter to reach the top of the Empire State Building!  In this position you will:

Research and develop new recipes and menu items.  Oversee staff and maintain the bakery department’s operation.  Familiarity and knowledge of current trends in the natural foods industry including gluten-free products needed.  Margin and costing as well as supervisory experience are preferred.  Management level Serve Safe certification is preferred.  A positive friendly personality is required.  Schedule includes a variety of shifts

Co-op Benefits:

· 20% employee discount- including sale items!

· Quarterly and Annual Gainshare depending on store performance

· 401K – Traditional or Roth or Both! with up to 4% company match and free retirement counselors

· Health Insurance- 3 plans including an HSA option eligible at 30 hours/week

· Dental Insurance eligible at 20 hours/week

· Vision Insurance eligible at 20 hours/week

· Short & Long-term disability- company provided at 35 hours per week

· $25,000 Life Insurance policy – company provided at 20 hours per week

· Generous Paid Time Off- even Part-time!

· Employee Assistance Plan 

· Bereavement and Jury Duty Leave

· Free Staffed Out products, plants and flowers

· Staff Appreciation Events

· Co-op gear

· Fun at work!  We Rock!

Location: 34 Cypress St Keene, NH 03431

Schedule: Generally Sunday through Thursday with flexibility for store events

Pay Range: Begins at $19.72 with additional compensation for experience

Monadnock Food Co-op participates in E-Verify

Check out our career opportunities at: https://monadnockfood.coop/our-co-op/careers/

Not sure you have all the qualifications for this job but it is speaking to you?  Please Apply! 

We would love to meet you!

Requirements

Bakery Operations

• Supervise staff, ensuring proper and consistent product
• Manage staff at the Food Production Facility
• Prepare breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits and other pastries, including icings and frostings, according to established recipes
• Review production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities
• Research and develop new recipes and menus items with customer and staff input
• Establish and/or maintain procedures for pricing bakery items to meet margin goals and for marking down and/or eliminating items to reduce losses when appropriate
• Ensure accurate, up-to-date records of cost of preparing items
• Maintain waste logs and know percentage of waste each week
• Review movement reports and waste reports together to determine batch sizes and recipe rotations
• Detect and ensure disposal of spoiled or unattractive food, defective supplies/equipment and/or other unusual conditions
• Complete production sheets and other records as required

Merchandising

• Plan attractive displays with uniform signage; ensure displays are fully stocked, rotated, and fronted to ensure freshness and abundance
• Visit other operations for price comparisons, ideas for displays and products
• Ensure accurate, up-to-date price, ingredient and date labeling of items
• Attend department meetings as required to create goals and action plans to address opportunities
• Plan and implement seasonal programs

Purchasing

• Evaluate suppliers and investigate new sources of supply
• Whenever feasible, source products from local suppliers, taking into account all factors including price, service, quality, and delivery
• Whenever feasible, source products which are organic taking into account all factors including price, service, quality, and delivery
• Receive orders, or ensure proper receiving by staff
• Coordinate returns and credit from suppliers where applicable
• Along with Prepared Foods Manager, review invoices for accuracy, break into inventory categories, and pass to bookkeeping for payment
• Work with other department managers to identify opportunities for department cooperation reducing product loss and enhance product margins

Department Maintenance

• Ensure food prep, work area, utensils, equipment and display areas are maintained in sanitary, orderly condition meeting or exceeding health department standards
• Follow USDA and NH State Law regarding the use, labeling and handling of allergens
• Follow standard Sanitation Operating Procedures schedule including: deep cleaning schedules, good health department scores, pest awareness and control, equipment maintenance and cleanings
• Ensure proper storage and labeling procedures as per health department and organic standards
• Participate in monthly inventory counts as directed by the department manager
• Ensure adequate amounts of bakery supplies
• Maintain department equipment in working order and notify management of equipment problems
• Research and recommend major equipment repair, replacement, or additions to management

 Supervisory Responsibilities

• Supervise all bakery staff
• Adjust scheduling as needed to meet the needs of the department
• Manage daily operations to ensure food is being produced to high standards and in a safe and sanitary manner.
• Work with staff to improve and develop skills and food knowledge
• Communicate with staff and encourage communications between staff on different shifts
• Train staff to offer prompt, friendly, courteous customer service
• Ensure that staff is productive at all times – cleaning, stocking, etc.
• Ensure that opening and closing procedures are being followed

Personnel Functions

• Interview and hire bakery staff in accordance with store policies
• Develop training plans with clear expectations and ensure thorough training of all newly hired bakery staff
• Write weekly bakery staff schedules and document and report attendance infractions to department management
• Proactively coach and counsel staff regarding performance issues, fostering a culture of direct and respectful communication.
• Write disciplinary actions following established procedures 
• Prepare and conduct performance evaluations for all bakery staff in collaboration with department management
• Maintain open communication with bakery staff on an operational level, engaging staff in the success of the department
• Organize department meetings
• Develop and maintain performance guidelines and standards while creating an environment of accountability

Financial Management

• Achieve sales, margin and labor goals for the bakery department. Ability to come up with creative solutions when goals are not being met
• Monitor and log spoilage and react by adjusting batch size or quantities being ordered
• Monitor daily production. Review movement reports, adjust production accordingly
• Participate in month end inventories
• Ensure buying for the department is within budget. Buy adequate quantities to minimize department transfer needs

Qualifications

The following requirements are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

 Physical Demands

• Regularly lift 50lbs safely
• Ability to be mobile throughout entire shifts
• Bend, squat, stoop, kneel or crouch
• Use hands to handle and feel, reach with hands and arms, climb or balance
• Ability to communicate with customers and coworkers
• Sufficient vision to perform your job safely and accurately

Language Skills

• Effective communication skills to listen and to give clear directions in English
• Read and comprehend simple instructions, short correspondence, and memos
• Write simple correspondence
• Effectively present information in one-on-one or small group situations to customers and employees

Technical & Mechanical Skills

• Manual dexterity with kitchen tools such as knives
• Ability to operate commercial kitchen equipment such as mixers, oven, stove

Mathematical Skills

• Add, subtract, multiply and divide using whole numbers, common fractions, and decimals
• Perform these operations using units of American money, weight measurement and volume

Education and Experience

• High school diploma or equivalent
• Familiarity and knowledge of current trends in the natural foods industry
• Experience serving the public
• Experience working in a commercial bakery in a leadership role
• ServSafe Certified, or be willing and able to become certified

Work Environment

• Noise level is moderate
•  Will be required to use knives, slicers, mixers, hot pans

Salary : $20