Bakery Production Supervisor (Full Time)

Summary:

The Bakery Supervisor works closely with the Bakery Team Leader and Associate Team Leader to ensure smooth operation of the Team and may be responsible for front or back of the house (production). Assist the Bakery Team Leader in personnel issues and with supervision of Bakery Team Members. Maintain a positive company image by providing courteous, friendly and efficient customer service. Support the Team Leader, Associate Team Leader and Regional Coordinator in maintaining regional standards.

Duties and Responsibilities:

1. Supervise and delegate tasks to Bakery Team Members.

2. Communicate any departmental concerns to the Bakery Team Leader and/or Associate Team Leader.

3. Support the Associate Team Leader in training new Bakery Team Members.

4. Determine break schedule and ensure all necessary breaks are given.

5. Responsible for answering questions and solving problems in the Bakery Team Leader or Associate Team Leader’s absence.

6. Monitor and maintain sanitation and cleaning checklists.

7. Build displays and request appropriate signage.

8. Help the Associate Team Leader with handling customer’s special orders.

9. Maintain a safe and sanitary department.

10. Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices.

11. Report all life safety and fire hazards, along with any other violations of company policy, to Team Leader for correction and report all accidents and injuries to Team Leader or Store Leadership immediately.

12. Perform other duties as assigned by the Bakery Team Leader or Associate Team Leader.

Physical Requirements:

1. Must be 18 years or older and work a maximum of 8-10 hours per day.

2. Stand and walk for extended periods of time up to 4 hours without a break.

3. Bend and stoop to grasp objects and climb ladders.

4. Bend and lift loads, not to exceed 50 pounds unassisted

5. Push and pull carts weighing up to 100 pounds unassisted.

6. Ability to perform job by repetitive use of right and left hands for simple grasping, power grasping, pushing and pulling and fine manipulation. While exact time may vary for each task, constant use may be anywhere from one hour up to six hours at a time.

7. Must be able to consistently bend and twist neck and waist, reach above and below shoulders and squat during the course of a work shift.

8. Must be able to lift and carry loads up to 10 pounds regularly from 1 to over 100 feet and 11-50 pounds intermittently during the course of the work shift. Distance to carry heavier loads may range from 1-10 feet.

9. Ability to visually examine products for quality and freshness and to check signage and labeling for accurate pricing.

10. Effectively communicate with other Team Members and leadership.

11. Demonstrated proficiency in the proper use of a baler, dumpster, slicers, mixers, ovens, knives and all related equipment.

Work Environment

1. Environmental exposure: temperature extremes (coolers, freezer, ovens, outdoors).

2. May be exposed to dairy, flour, gluten, peanuts, soy, tree nuts, and wheat via inhalant or food handling.

3. May be exposed to cleaning or other commercial chemicals, cooking oils, grease, dust and other food and cooking related substances.

4. Possible exposure to flour dust.

5. Work in a moderately noisy environment.

6. Work on a variety of floor surfaces including tile and concrete.