Bakehouse Production Manager

Good Food Holdings Companies•Happy Valley, OR

1d•Onsite

About The Position

New Seasons Market began in 2000 as a neighborhood market, a place where local communities can come together to connect with where their food comes from. Today we are part of Good Food Holdings; a collection of regional specialty grocers committed to serving our communities with the highest quality of products and great service, where our goal remains the same: to build community through good food. Accordingly, we seek skilled team members who share the same commitments and who appreciate the fact that New Seasons Market celebrates diverse backgrounds and experiences. This role manages Bakehouse department operations, including but not limited to: ordering, inventory control, calculating yields and costs, food safety, work safety, communication, training, and supervision of staff. The manager promotes quality, food safety, and work safety. They oversee and contribute to hands-on, large-batch, and from-scratch production of all bakery menu items, including: artisan breads, rolls, sandwich breads, pastries and specialty items as required. The position works in a retail environment with additional attention to providing exceptional customer service when needed. It contributes to a positive and collaborative team environment and is a management / leadership position. The manager is responsible for providing leadership in line with company values of equity, inclusiveness, and promoting a positive and progressive work environment in alignment with our company mission, vision, values and policies.

Requirements

As a retail grocer, we operate 7 days/week and 365 days/year. Our in-store positions are likely to include evening, weekend, and holiday shifts per the needs of the business.
Must complete and maintain any required food and work safety trainings/certifications.
Engages the customer in a friendly manner by seeking opportunities to exceed customer expectations and enhance the customer experience.
Works a schedule that is informed by the needs of the business and may be subject to change seasonally or due to varying staffing needs; demonstrates reliable and predictable attendance, in accordance with the attendance policy and all applicable laws.
Shifts tasks as needed, as priorities and circumstances change based on the needs and conditions of the department and the whole store.
Demonstrates a solutions-oriented approach to problems or concerns.
Represents company values. Demonstrates commitment to valuing diversity and contributing to an inclusive working and learning environment. Works cooperatively and positively with fellow team members, customers, and vendors, spiriting a respectful workplace where everyone is welcome.
Gives and receives feedback in a constructive manner, demonstrating the company “Speak Up & Listen” culture. Responds to feedback in order to improve performance.
Conserves company resources. Works in a manner consistent with company mission, vision, values and sustainability program.
Adheres to work and food safety policies set forth by the company and all local, state and federal regulatory agencies. Contributes to store cleanliness, maintains equipment. Informs store/department management of any problems.
Observes all company rules and policies. Understands and complies with specific department or location guidelines, tasks and responsibilities.
Demonstrates sound judgment and decision-making in: completing job-related tasks, behaviors in the workplace, and interactions with co-workers, customers, and the community.
Consistently utilizes the DEI lens in work tasks and when working with other teams and stakeholders.
Builds trust and respect through dependability, organization and follow through.
Promotes a collaborative team environment through recognition, leading by example and working alongside staff. Demonstrates approachability and fosters open communication. Creates an environment where staff are invested and encouraged to contribute ideas. Demonstrates a pro-active approach in resolving staff issues and conflicts. Demonstrates ability to adapt approach to different learning styles among staff.
Extensive knowledge of key baking techniques, including, but not limited to, preparation of all varieties of bread and baked goods.
Minimum 3-5 years’ experience working in a high volume bakery production environment required.
Experience managing a diverse workforce of 30 or more staff.
Minimum of 3 years of staff management experience required.
Knowledge of and proficiency in application of culinary production management systems.
Intermediate to advanced proficiency with Microsoft Word, Outlook, Excel and PowerPoint, with skills to learn new computer programs and systems.
Collaborative, strategic thinker and problem solver, with a demonstrated ability to prioritize and work on multiple projects simultaneously.
Strong analytical, critical thinking, and decision-making skills.
Experience working in a fast-paced, deadline-driven environment with ability to respond to urgent job responsibilities as they arise and be flexible when priorities redirect.
Excellent interpersonal skills, including tact and diplomacy, to collaborate, negotiate and communicate effectively and professionally with cross-functional partners at all levels in the company.
Excellent written and verbal communication skills.
Ability to maintain confidentiality and exercise good judgment around sensitive information.
Demonstrated commitment to valuing diversity and contributing to an inclusive working and learning environment.
Skills to manage financial results, including labor, sales, and profit margin.

Nice To Haves

Experience in food tracking systems and online ordering tools a plus.
Staff management experience within a high volume production environment preferred.

Responsibilities

Produces bakery items in accordance with company and regulatory agency standards.
Responsible for all hands-on, large-batch, and from-scratch production of all bakery and menu items, including but not limited to: artisan breads, rolls, sandwich breads, pastries and other specialty items as required.
Manages and maintains processes and procedures that effectively control production, packaging, shrink, sanitation, and equipment maintenance.
Meets productivity and food cost goals.
Coordinates paperwork and completes orders for daily production.
Coordinates packing/store picking times with Bakery Support team, transportation team, and Bakehouse Facility Manager to meet required timelines.
Works with Bakehouse Facility Manager to ensure inventory levels are appropriate for production.
Facilitates scale-up production in facility with R&D for bakery and other items as requested.
Maintains and develops production schedules and guides.
Maintains and develops SOPs (standard operating procedures) & SSOPs (sanitation standard operating procedures).
Calculates yields and costs for all items.
Maintains Food Track or menu costing program; records formula updates for production specifications.
Follows all established systems to maintain consistency and integrity of product.
Responsible for ensuring daily Bakehouse production meets established quality specifications and all items are consistently and efficiently produced.
Implements all bakery production standards, food safety systems, certified organic systems, policies and procedures; ensures consistent follow through with staff.
Adjust priorities and tasks as necessary to achieve daily production goals.
Acts as point of contact for stores on product quality and quantity for all Bakehouse items.
Notifies Bakehouse Facility Manager of any situations relating to food safety, work safety, productivity, security, or any other situation that may have an adverse effect on the department.
Coaches department to maintain appropriate, accurate, and organized inventory and back stock. Handles damaged and spoiled product according to company policy.
Leverages resources and labor to maximize efficiency, without compromising quality and service standards.
Participates actively in the maintenance and enrichment of a workplace safety culture.
Understands and enforces New Seasons Market work safety policies and guidelines set forth by OSHA and other regulatory agencies. Takes appropriate action on work safety concerns raised by staff and regulatory agencies.
Identifies and addresses factors that contribute to the functionality of store and department equipment. Follows through with service and maintenance needs.
Promotes the highest level of department cleanliness. Ensures general housekeeping and janitorial tasks are scheduled and conducted on a regular basis. Ensures sanitation standards established by store policy, as well as state and local health departments are practiced.
Understands and enforces New Seasons Market food safety policies. Takes appropriate action on food safety concerns raised by staff and regulatory agencies.
Demonstrates proficiency with emergency procedures, safety equipment, and SDS.
Ensures staff members are properly trained on department equipment and safety processes.
Maintains professional vendor relationships.
Maintains cleanliness, organization, and rotation of all areas, products, and supplies.
Demonstrates ability to multi-task and manage own time. Adjusts priorities, productivity, efficiency and speed based on the needs of the Bakehouse. Balances back-of-house administrative work with time on the production floor.
Partners with Bakehouse Facility Manager and assistant production managers to manage and provide oversight to all areas of the department. Directly manages all department staff, including: performance management and review writing; scheduling; and providing ongoing training, coaching, development, and feedback. Assesses, prioritizes and delegates tasks and production.
Demonstrates an understanding of basic Human Resources concepts; works with resources at store level to increase knowledge. Establishes and maintains effective verbal and written communication systems.
Performs other tasks and duties as assigned.

Benefits

Employee Assistance Program (EAP)
30% staff shopping discount
Medical benefits (for full-time, regular-status staff that regularly work 24 hours or more per week and have worked for 60 days)
Dental benefits (for full-time, regular-status staff that regularly work 24 hours or more per week and have worked for 60 days)
Vision benefits (for full-time, regular-status staff that regularly work 24 hours or more per week and have worked for 60 days)
Pre-tax spending accounts (for full-time, regular-status staff that regularly work 24 hours or more per week and have worked for 60 days)
Life insurance (for full-time, regular-status staff that regularly work 24 hours or more per week and have worked for 60 days)
Accidental death & dismemberment (AD&D) benefits (for full-time, regular-status staff that regularly work 24 hours or more per week and have worked for 60 days)
Disability benefits (for full-time, regular-status staff that regularly work 24 hours or more per week and have worked for 60 days)
401(k) program (for full-time, part-time, and temporary staff who have worked for 60 days and are at least 21 years of age)
Paid Time Off (PTO) (accrued from first day, amount depends on hours worked and tenure)
Paid holidays (depending on schedule and tenure)
Supplemental leave pay (such as parental or bereavement)
Store incentive program based on financial & operational goals
Paid time for volunteering at a 501(c)3 non-profit
Discounts on some forms of public transportation
Adoption assistance
Up to $40 reimbursement for dinner out or New Seasons Market groceries for their birthday