The Department of Dining Services as the University of Connecticut has an opening for a Bakery Manager. This position coordinates the operation and production of all bakery products and menus. Under the guidance of the Associate Director for Procurement, he/she creates menu rotation for service; develops and trains bakery staff and stays abreast of trends and dietary needs. This position meets the financial / budgetary expectations for the bakery operation. This is a working supervisory position that may be directly involved in the actual daily production.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
• Maintain appropriate records, including fiscal and personnel records.
• Requisitions items for production and source with Culinary Development Manager for new items.
• Utilizes culinary background to create recipes and tests for acceptable standards.
• Production: Capable of performing all functions of baking including but not limited to mixing, bench work, proofing, and baking. Prepares pans and other equipment needed in the production of bakery products. Gathers ingredients needed to prepare recipes. Follows recipes in strict adherence to Food Pro recipe system.
• Decoration/Quality control: Responsible for maintaining the quality specifications and standards for all products. Ensures the accuracy of packing and labeling customer orders. Decorates cakes and other bakery products according to instructions given on requisitions. Ensures proper pricing ratios are utilized for special orders. Utilizes creative ability for decorating and advising for customer requests.
• Utilizes FoodPro system in conjunction with production.
• Provides "hands on training" for bakery staff and enables opportunities for growth of staff.
• Maintains accurate records of production to achieve high level of operational efficiency.
• Manages food cost control to include strategies to minimize waste and maximize profit.
• Communicates regularly with immediate supervisor to ensure smooth running operation.
• Product Development: Works with input from the management team to develop new products. Maintains and expands upon current decorating trends and techniques. Stays abreast of trends in industry and develops quick oversight to expand rotations.
• Follow standard guidelines and procedures. Must be able to prepare product using non-hydrogenated oils.
• Adheres to Department and University's Policies and Procedures.
Supervision:
• Demonstrated ability to teach, coach and motivate employees on a daily basis while maintaining high standards and accountability.
• Working knowledge of disciplinary process within a complex staffing environment.
• Ensures compliance with staff uniform policy and hygiene policies are consistently monitored as well as all safety and sanitation procedures followed.
• Write all annual evaluations for supervised staff.
• Supervision: Supervises bakery staff that includes student employees. Works a flexible schedule to include covering production shifts (either midnight or day shift) if staffing levels or production require coverage. Schedules staff appropriately.
Food Quality and Safety Standards:
• Ensures compliance with all state and local health codes as well as all state, University and Dining Services policies and procedures, ensuring all safety and security mechanisms are observed and followed while on the job.
• Sanitation/Safety: Responsible for maintaining the sanitation and safety guidelines in all of the work areas. Maintains the cleanliness of all bakery areas and equipment including storerooms, coolers, and freezers. Applies all policies and procedures to insure safe food handling, use of PPE and compliance with all state codes. Ensures staff is updated on all certifications.
Interpersonal:
• Demonstrated ability to build and maintain good rapport with constituencies within the immediate work group and with the greater diverse campus community, including but not limited to: student groups, faculty and staff.
• Demonstrated ability to resolve conflicts in a calm, fair and rational manner.
• Possess the ability to communicate in a clear and persuasive manner appropriate to the situation. Initiates clarification as needed and possesses good listening skills.
• Identifies and resolves problems in a timely manner, both independently and within a team environment.
• Responds promptly to customer needs and concerns. Solicits customer feedback to improve services, responds to customer requests for service and assistance, and meets all service commitments.
Administrative Functions:
• Timely orders food and supplies through appropriate University contacts, maintains daily checklists and production records.
• Ability to read, comprehend and convey policies and procedures to staff, including but not limited to University and Dining Services policies, safety rules, invoices, operational and maintenance instructions and procedure manuals.
• Maintains organized bill payment records, consistently follows established University policies throughout bill paying process. Verifies for accuracy the incoming supplies against bills of lading and invoices.
• Ensures that all equipment is in good repair, is functional and properly calibrated.
• Writes in a clear, concise manner with the ability to convey information through the written word.
Minimum Qualifications:
• Culinary school graduate, Associates degree or higher. Formal Baking school or equivalent preferred.
• Serve Safe Certification.
• Full knowledge of baking equipment and techniques to include scratch baking.
• Must have the ability to coordinate tasks to meet production deadlines.
• Excellent math skills with complete comprehension of weights and measures.
• Demonstrated ability to supervise others.
• Good interpersonal skills with ability to take and give direction and work with others.
• Ability to work flexible schedule with limited notice. Schedules to include all shifts (i.e. 3rd shift and day shift).
• Computer skills: working knowledge of Microsoft Word, Excel and Outlook programs.
• Successful candidates, in the interview process, may be asked to demonstrate baking ability by preparing onsite an array of products that would fit the needs of residential, catering and retail operations.
• Baker/Pastry chef for a large quantity operation i.e. hotel, large-scale restaurant, large volume retail outlet or casino operation. Must be able to demonstrate ability / experience to manage bakery facility equal in magnitude as existing operation. Minimum experience 3 years.
Preferred Qualifications
• Experience with Foodpro or other menu management system.
• Experience working at a large university or college.
Salary Range:
Salary range is $65,000 to $75,000 and commensurate with experience. We offer a very competitive benefits package with health, dental, vision, short term disability and life insurance. We also include vacation, sick, personal and holiday time. This is a non-state employment position. The final candidates for this position are subject to a thorough background search and pre-employment drug/alcohol screen and physical examination. This is an emergency services support position.
Contact Details:
Please mail your resume with cover letter and the names, and phone numbers of three professional references to:
UConn Dining Services Bakery Manager Search Committee
Unit 4107
30 Gurleyville Rd.
Storrs, CT 06268-4107
Attention: Samantha Courtois
Applications received by December 7, 2012 will be given priority.
The University of Connecticut is an EEO/AA employer
No comments:
Post a Comment