DUTIES & RESPONSIBILITIES

• Oversees the success of the Bakery operations including baking, product preparation, packaging and inventory management.
• Responsible for meeting department goals for sales, margin, labor, and customer service. 
• Develop and implement plans to encourage sales growth and improve price image and competitiveness within the marketplace. 
• Leads and helps coordinate the department’s regular inventories. 
• Protect store assets by participating in periodic inventory, following established security practices/policies, and handling injuries/incidents to minimize store
• Reviews financial reports of department performance and takes corrective action as needed to meet and set goals.
• Maintains systems to ensure timely, effective, consistent, and thorough communication to all staff:
• Ensures staff are informed of department and individual performance with respect to measurable goals (margin, weekly sales, loss prevention, etc.).
• Ensures staff are informed of storewide or departmental news, policy or procedural changes, and upcoming events. 
• Regularly provides performance feedback to staff. 
• Conducts timely staff performance evaluations. 
• Takes corrective action as needed following established policies.  
• Ensures staff is trained to ensure food safety and process safety.
• Attends and participates in manager meetings and trainings. 
• Ensures bakery product offerings provide both variety and consistency.
• Oversees research and development of new recipes and product selection with staff. 
• Leads quarterly department P&L presentations.
• Ensures ingredients, inventory, supplies, and labor are adequate for daily demand, projected high-sales days, and special events. 
• Ensures ordering is performed effectively to meet department needs. 
• Oversees effective shrink management, including product rotation procedures. 
• Coordinates with Fresh Category Manager to ensure that integrity of the product and pricing database.
• Allocates labor strategically to ensure department margin and labor goals are met and coverage is appropriate. 
• In conjunction with HR, hires, trains, and ensures resources for success are available. 
• Communicates plans for promotions and strategizes discounts with Merchandising. 
• Oversees the success of the bakery programs, including catering and online ordering.
• Ensures guidelines for safe product storage, handling, and display are followed. 
• Provides attentive, timely, and friendly service to all internal and external customers at all times. 
• Builds and maintains customer satisfaction with the products and services offered by the co-op.
• Ensures health department regulations are followed for safety and sanitation purposes. 
• Others duties as assigned.

REQUIRED KNOWLEDGE, SKILLS, & ABILITIES

• A bachelor’s degree or equivalent education or experience. 
• A minimum of three (2) years’ experience in the bakery, food service industry, retail management, purchasing and/or merchandising, and personnel supervision strongly preferred. 
• A minimum of one (1) years’ experience and familiarity with natural foods strongly preferred.
• Possesses a working knowledge of natural and organic foods, specialty diets, and common food allergens. 
• Ability to read financial statement and analyze pricing, margin, and profitability. 
• Supports the co-op’s core values and aligns with the Co-op Code of Conduct.
• Adapts readily based on evolving co-op needs or in response to feedback.
• Maintains composure in highly stressful or adverse situations. 
• Computer proficiency, familiarity with MS Office Suite, and experience with receiving systems preferred. 

ENVIRONMENTAL & PHYSICAL DEMANDS

• Flexibility to work any shift, including mornings, middays, evenings, weekends.
• Ability to work in varying temperatures (approximately 20°F – 90°F). 
• Ability to stand or sit for long periods at a time. 
• Ability to bend, stoop, reach, kneel, twist, and climb.
• Ability to lift 50 pounds unassisted.
• Reliable access to transportation.