Bakery Manager

MOSCOW FOOD CO-OP INC•Moscow, ID

8d•$23 - $26•Onsite

About The Position

The Moscow Food Co-op is seeking an experienced and passionate Bakery Manager to lead our beloved scratch bakery. This is an exciting opportunity for a skilled baker and team leader who is ready to guide a talented team, create exceptional baked goods, and help shape the future of one of the Co-op’s most popular departments. Our bakery is known for its scratch-made products, high-quality natural and organic ingredients, and commitment to the community. The Bakery Manager plays a key role in ensuring our customers experience fresh, delicious baked goods every day while maintaining strong operational performance and a positive, collaborative team environment. This role blends hands-on baking knowledge, leadership, creativity, and business management. The Bakery Manager oversees production, staff development, quality standards, and department performance while working closely with store leadership to support the Moscow Food Co-op’s mission and strategic goals. If you are someone who loves baking, thrives in a fast-paced kitchen, enjoys developing people, and is excited about growing a community-focused bakery, we invite you to apply and help take the Moscow Food Co-op Bakery to the next level.

Requirements

Commitment to the mission, values, and goals of the Moscow Food Co-op.
High school diploma or equivalent with a minimum of two years of bakery management experience in a fast-paced, high-volume scratch production bakery, or an equivalent combination of education and experience.
Minimum two years of hands-on baking experience in a natural food, scratch-production style bakery.
Knowledge of natural, organic, vegetarian, and specialty diets, including common dietary restrictions.
Familiarity with the natural foods industry and cooperative business model.
Demonstrated supervisory and leadership experience, including hiring, training, coaching, scheduling, motivating employees, and managing corrective action when necessary.
Strong communication and leadership skills with an outgoing, friendly, and positive attitude.
Ability to lead, motivate, and coordinate teams to build cooperation and maintain a productive work environment.
Highly motivated with a strong sense of urgency and the ability to thrive in a fast-paced environment while working effectively with employees at all levels.
Excellent interpersonal and communication skills, including the ability to clearly convey information both verbally and in writing.
Strong organizational and time-management skills, with the ability to handle multiple priorities.
Ability to develop and maintain professional relationships with vendors and producers.
Understanding of department financial performance, including gross margins and labor management.
Basic computer proficiency and ability to learn applicable retail and production software systems.
Ability to listen actively and provide or receive feedback constructively.
Flexibility and willingness to adapt to evolving department and business needs.
Demonstrated reliable and predictable attendance, with the ability to work on a flexible schedule as needed.
Ability to stand or remain stationary for extended periods of time.
Ability to move throughout the store and surrounding Co-op properties.
Ability to climb ladders and access storage areas.
Ability to lift and/or move up to 50 pounds and push or pull carts or racks weighing up to 200 pounds.
Ability to frequently kneel, stoop, squat, bend, and reach (overhead, forward, side, and back).
Ability to work in varying temperature environments is common in bakery and kitchen settings.
Manual dexterity to safely operate kitchen equipment, including ovens, mixers, stoves, knives, and other bakery tools.
Ability to work in close quarters with other staff members in a fast-paced production environment.
Visual acuity is sufficient to perform tasks such as reading recipes, reviewing financial reports, analyzing spreadsheets, and working on a computer.

Nice To Haves

Culinary or Baking degrees preferred.

Responsibilities

Oversee the production, handling, and storage of all bakery products—including breads, pastries, and cakes—to ensure consistent quality and food safety standards.
Maintain and grow wholesale accounts with local businesses while actively seeking opportunities to develop new partnerships.
Research and develop new bakery items and seasonal offerings that provide variety while maintaining consistency and quality.
Maintain high standards of cleanliness and organization, including daily cleaning and regularly scheduled deep-cleaning procedures.
Evaluate suppliers and explore new sourcing opportunities to support the use of organic, local, and sustainably produced ingredients, prioritizing local vendors and producers whenever practical.
Ensure accurate PLUs, pricing, and product information are maintained in scales and the POS system.
Ensure all bakery products are properly labeled with accurate ingredients and allergen information.
Set clear expectations for staff regarding production efficiency, product quality, and waste reduction.
Maintain accurate recipes, production guides, and product cost-outs while monitoring pricing to meet margin goals.
Ensure timely ordering and adequate inventory of ingredients and supplies and ensure outdated or damaged items are properly wasted out.
Partner with the Store Manager and Marketing Team to develop and implement bakery promotions that align with store-wide events, seasonal campaigns, and Co-op initiatives.
Plan and maintain abundant, visually appealing bakery displays that are clean, well-organized, and fully stocked throughout the day.
Ensure displays are properly rotated, replenished, and regularly checked for freshness and product quality.
Maintain clear, accurate, and engaging signage for bakery products, including pricing and product information.
Support and maintain an ongoing product sampling program to highlight bakery offerings and introduce customers to new items.
Ensure compliance with country-of-origin labeling requirements when applicable.
Stay informed on industry trends, pricing, and merchandising ideas by visiting other stores and markets to gather inspiration and maintain competitive awareness.
Model Co-operative leadership that is in-line with the Moscow Food Co-op Code of Ethics.
Work with management to develop and execute strategic vision for the departments; oversee the day-to-day operations in the Deli and Campus Co-op.
Maintain professionalism and model supportive and participatory leadership qualities; promote team building; act with a high level of integrity and honesty.
Uphold and abide by the policies outlined in the Co-ops Personnel Handbook.
Maintain excellent attendance and punctuality; Take breaks according to department and store policy.
Stay current on local and global trends that affect the natural foods industry.
Attend industry trade shows, training, and conferences as appropriate.
Complete all duties as assigned by the Store Manager.
Models’ excellent customer service for staff and provides excellent internal service to staff and peers.
Ensure that systems are in place to promptly address customer service needs; ensure that any new customer service expectations are communicated and implemented by staff.
Ensure that customer suggestions, comments, complaints and comment cards are responded to in a timely manner.
Acts as the MOD on scheduled shifts and follows the MOD handbook.
Work with the Store Manager to develop operational budgets each fiscal year.
Meet labor, sales, and margin goals using information from personnel reports, margin reports, weekly sales numbers, and monthly P&L statements.
Comply with all financial policies and procedures.
Regularly hold department OBM huddles; motivate employees through use of OBM tools.
Hold department leads and buyers accountable for inventory control, product receiving, and vendor compliance.
Supervise and motivate staff, fostering a positive, inclusive, and high-performing work environment.
Coordinate hiring with HR; conduct performance evaluations and manage scheduling, payroll accuracy, and PTO oversight.
Develop and implement training programs on customer service, product knowledge, merchandising, and food safety requirements.
Document performance issues and provide coaching and corrective action as needed.
Organize department meetings and ensure staff are informed of policy or process changes.
Uphold organizational values and performance management strategies to maintain a workplace of choice.
Ensure that all department equipment is clean, orderly, and in working conditions, meeting safety and health department standards.
Inform Facilities and Store Manager of any equipment repair or replacement needs.
Train staff on safe equipment operations, food safety, sanitation protocol, and emergency action plans.
Ensure adherence to long-term safety best practices (back safety, wrist safety, etc.).