What are the responsibilities and job description for the Bakery Supervisor - DC Bakery position at Tatte Bakery & Cafe?
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
Salary : $23 - $27
