Our Bakery Supervisor supports Tatte’s efforts to provide comfort and joy, and to inspire, care for and nurture life, every day, by leading a team through all aspects of the production processes for a variety of bread, pastry, viennoiserie, and retail items. The Bakery Supervisor must thrive in a fast-paced work environment while adhering to cleanliness, sanitation, and other GMP standards. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. Most importantly, the Bakery Supervisor must take pride in what they do and be a team player. Summary of Responsibilities Together with the Bakery Management Team, the Bakery Supervisor is responsible for the quality management of all bread, pastry, viennoiserie, and/or retail production. Assists with staffing and training of bread, pastry, viennoiserie, and/or retail teams. In collaboration with the Bakery Managers and the Bakery General Manager, assists with effectively and efficiently managing bread, pastry, viennoiserie, and/or retail team labor expenses and waste. Maintains effective relationships with all bakery managers and team members (inside and outside of department). Ensures all team members are following safety, sanitation and cleanliness policies. Ensures compliance with all government regulations. With other Bakery team manager(s) and supervisor(s), assists with managing, directing, and controlling production team shifts. Supports and maintains Tatte brand purpose, essence, mission and values and ensures all Tatte Policies are followed. Provides or assists with providing direct and clear feedback (positive, developmental, disciplinary) to team relating to performance. Other duties, as assigned. Working Conditions / Essential Functions Must be able to stand for 10 hours per production shift/day. Able to grasp, reach overhead, push, lift, manipulate and carry up to 50 pounds. Must be available to work shifts during the week, weekend and holidays, as needed. Position Requirements Ability and experience operating large baking equipment such as spiral mixers, proofers, sheeters, etc. 1 year of baking experience working in an artisan or scratch bakery, high-volume pastry production, banquet production kitchen, or similar environment. Desire to help where needed and work as part of a team. Passion for baking with a keen eye for freshness, quality and cleanliness. An appetite for learning (and delicious bakery items). Flexibility to work a variety of shifts. Weekend availability is a must. Ability to read and speak basic English. Must have a can-do, positive attitude and strong communication skills. Other Preferred Skills Prior supervisory experience. AIB or Culinary School certification in Baking. Serv Safe Certified. Experience managing high performance teams. Spanish language skills are strongly preferred. Our Benefits and Perks Competitive pay (ranging from $24-28/hour, depending on experience). 401(k) (with a vesting match). Free EAP employee assistance programs. Paid vacation time (after three months of full-time service). Immigration Reimbursement Program (after one year of full-time service). Health, dental and vision insurance. Generously discounted meals and free drinks. Exciting potential for growth. J-18808-Ljbffr