Production Manager

CM Bakery Production Manager

As a CM Bakery Production Manager, responsible for the overall direction, coordination, and evaluation of the Bakery department, and get to know our Customers, and treat them to excellent service. Supervises a team of Partners.

Key Responsibilities & Essential Functions

Management: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engaging in resolving Partner-related matters. Responsible for interviews, performance reviews and Partner feedback, and training and developing Partners as well as writing department schedules. Provides superior customer service and develops and leads a team to provide customer service at the highest level in all areas.

Production: Ensures production schedule and quantities are made to meet forecast. Ensures product delivered to customers is of optimum quality and presentation and in-stock conditions are maintained. Maintains a high degree of product knowledge. Supports Bakery Manager with daily duties, as needed and with weekly duties such as conducting weekly forecasting and production planning for product assortment. Effectively manages product waste.

Sales: Supports Bakery Manager with monitoring product assortment, shrink, labor, and wrap expenses to meet budget goals. Supports product ordering and inventory controls with order writer. Ensures appropriate planning with Bakery Manager to meet weekly and long-term budget goals. Accountable for selling products for promotional and special events throughout the store. Accountable for merchandising department to maximize sales, ensuring appropriate abundance and effective presentation through signage and art display and effective promotion of services and products. Maintains multiple vendor relationships.

Food Safety/Sanitation: Ensures that all government and company regulations and standards for product freshness, safety, refrigeration and sanitation are met. Oversees the organization and rotation of coolers. Works with Food Safety leader to conduct regular ORT, self-assessments, and meet other Food Safety requirements.

Qualifications & Key Requirements

Leads team of Bakery Production Partners. Tortilla production experience is preferred. Graduation from a Baking/Pastry school is preferred. Additional requirements include: Proven experience in Bakery production, experience managing teams of at least 10 bakers and experience training new bakers to achieve proficiency, experience in planning production and sanitation standards, ability to troubleshoot recipe/product issues. Pastry: 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 - Bakery/Bread: Knowledge European style baking using complex preferment (Levain, Sponge/Poolish). Experience working with Deck ovens, rack ovens, bread divider, bread divider rounder.

Physical Demands & Working Conditions

Function in a fast-paced, retail environment, in detailed and precise tasks. Work with Customers, staying attentive to their needs. Occasionally* reaches at overhead, reaches at shoulder, reaches at knee, reaches at floor, bend, stoop, squat, crouch, kneel, stair climb, pivot, twist, arm push/pull, pinch, utilize fine motor skills. Frequently stand, walk. Constantly reaches at waist, grasp. Must be able to demonstrate the ability to lift up to 50 lbs. Must be able to demonstrate the ability to manage in excess of 70 lbs. It is the responsibility of the individual partner to never lift beyond his/her own safe lifting limit. If the partner feels that an item is too heavy to lift, push/pull, and/or carry, the partner must: (1) break the box down into lighter/smaller, more manageable components, which he/she is comfortable with safely handling; (2) ask for assistance from another partner; or (3) ask for assistance from a manager. While performing the duties of this job, the employee is: Occasionally exposed to hot, cold, loud noises and wet conditions. *While there may be exceptions, the measurements noted are generally defined as: (Occasional: 0-2.5 Hours, Frequently: 2.5-5.5 Hours, Constantly: 5.5+. Based on an 8-hour workday) The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.