Central Market, Bakery Production Manager - Southlake

Responsibilities

• Manages employment-related and business decisions independently or recommends such decisions, including strategies for product and department management, hiring, promoting, disciplining, suspending, discharging, rewarding, or resolving Partner-related matters.
• Supervises a team of Partners, conducts interviews, performance reviews, and provides feedback, training, and developing Partners.
• Writes department schedules and supports the Bakery Manager with daily duties, such as conducting weekly forecasting and production planning for product assortment.
• Ensures production schedules and quantities meet forecasts, maintains product quality and presentation, and ensures in-stock conditions.
• Supports the Bakery Manager with monitoring product assortment, shrink, labor, and wrap expenses to meet budget goals, and ensures appropriate planning to meet weekly and long-term budget goals.
• Sells products for promotional and special events, merchandises the department to maximize sales, and ensures appropriate abundance and effective presentation through signage and art displays.
• Maintains multiple vendor relationships and ensures compliance with government and company regulations for product freshness, safety, refrigeration, and sanitation.
• Oversees the organization and rotation of coolers and works with the Food Safety leader to conduct regular ORT, self-assessments, and meet other Food Safety requirements.

Qualifications & Key Requirements

• Leads a team of Bakery Production Partners.
• Tortilla production experience is preferred.
• Graduation from a Baking/Pastry school is preferred.
• Proven experience in Bakery production.
• Experience managing teams of at least 10 bakers and training new bakers to achieve proficiency.
• Ability to plan production and sanitation standards.
• Knowledge in all basics components manufacturing (Buttercream/Icings, cooked Creams and curds, Pate a choux, Sponge and Cheesecakes).
• Experience working with rack ovens, kettle, 80 to 140qt Mixers.
• Knowledge of European style baking using complex preferment (Levain, Sponge/Poolish).
• Experience working with Deck ovens, rack ovens, bread divider, bread divider rounder.
• Must be able to work flexible shifts.