Bakery Supervisor
Trompeau Bakery and Cafe
The Bakery Supervisor works with the Culinary Director to maintain order and organization in the kitchen.
They act as the second in command to make sure that production runs smoothly in all areas, that orders are completed on time and to the standard expected of the bakery, and that employees are able to complete their tasks in a timely manner. Along with the Culinary Director, communicates with FOH, delivery drivers, and other Supervisors on any issues pertaining to the product or operation. They will make sure updates and changes to wholesale and retail orders are communicated to pertinent staff. They are conscious of safety practices and help to maintain a safe and sanitary kitchen. This role requires someone who is able to jump into any position, including bread mixing, shaping, baking, croissant laminating, croissant rolling, prep baker duties, cake decorating, and pastry making and finishing. They may have to cover shifts when necessary. They need a holistic focus on making sure the company succeeds as a team (BOH and FOH) and cultivates an environment that is positive, safe, and productive for all team members. They will assist the Culinary Director in product development and training new employees. They will help with extraneous and holiday projects that are not assigned to a specific position. They will have a keen eye for quality and consistency and help to make sure that the bakery continues to put that standard out for customers.