Bread Expert - Newton, United States - M&A Brands

Description

Compensation: DOE, competitive salary, incentive-based pay/ bonus plan

Paid vacation and sick days after Introductory period

employment type: full-time

The Bakery + Commissary Manager & Pastry Chef performs all duties associated with managing and overseeing commissary operations for M&A Brand's current and future legal entities, including production, recipe development, sourcing, cost-control, and building a strong bakery team and culture that puts our food first to provide our guests with the best experience.

RESPONSIBILITIES

• Follow and set a standard of our company values being Positive, Passionate, Proactive and Precise
• Work directly as part of the management team to bring exceptional and differentiated craft casual concepts and bakery products to the Boston area and beyond
• Establish production schedule and production log, and manage team daily adherence to schedule
• Maintain and oversee all commissary and bakery products for optimal quality, consistency, and efficiency throughout the organization
• Manage the sourcing of all bakery and commissary inputs, with the goal of utilizing a diverse mix of vendors and products that are high-quality, locally sourced, seasonal, artisanal or otherwise unique
• Develop relationships with vendors
• Establish a team culture that prioritizes quality and consistency at the commissary/chef level in collaboration with the management team, and also encourage a bottom-up approach where store team members (and guests) are encouraged to provide ideas and feedback
• Create and manage systems to maximize the efficiency of all operations, including supply chain management, training of team members, product/recipe/concept development, costing, finance, food safety and team building/training.
• Collaborate with management team on designing and/or optimizing all kitchen, storage, and work spaces across all projects
• Work closely with store team members and management to optimize quality and cost control via training and systems implementation

REQUIREMENTS

• Works a schedule that is on the needs of the business
• Is easily reachable during the business hours of your assigned location/s
• Ability to work in a team setting, ability to be open minded and flexible based on the needs of the business
• Excellent supervisory skills including communication, organization, interviewing and training skills, strong leadership skills, and recruitment.
• Ability to lead, motivate, empower and develop employees to higher levels of performance
• Ability to align crew with our culture by balancing seriousness and having fun
• Takes initiative and is proactive in solving operational & personnel problems
• Ability to recognize problems and problem solve
• Ability to set goals, create plans, and convert plans into action for individual restaurants and the entire organization
• Ability to measure performance, objectively and subjectively
• Manager Serv-Safe Certified & keeping your Certification current
• May be required to lift, carry, push or pull heavy objects up to fifty pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp object
• Work directly as part of the management team to bring exceptional and differentiated and bakery & savory products to the Boston area and beyond
• Establish production schedule and production log, and manage team daily adherence to schedule
• Maintain and oversee all commissary and bakery products for optimal quality, consistency, and efficiency throughout the organization
• Manage the sourcing of all bakery and commissary inputs, with the goal of utilizing a diverse mix of vendors and products that are high-quality, locally sourced, seasonal, artisanal or otherwise unique
• Develop relationships with vendors
• Establish a team culture that prioritizes quality and consistency at the commissary/chef level in collaboration with the management team, and also encourage a bottom-up approach where store team members (and guests) are encouraged to provide ideas and feedback
• Create and manage systems to maximize the efficiency of all operations, including supply chain management, training of team members, product/recipe/concept development, costing, finance, food safety and team building/training.
• Collaborate with management team on designing and/or optimizing all kitchen, storage, and work spaces across all projects
• Work closely with store team members and management to optimize quality and cost control via training and systems implementation
• Works closely with Managing Partners and Business Development Lead to optimize Production to take on incoming WHolesale Accounts.
• Works with a high level of integrity, leads by example, always prioritizes making exceptional products while pushing innovation to improve recipes and processes

Competitive salary and performance-based incentive bonuses- Negotiable depending on qualifications

Paid vacation and sick days

Note: Performance will be evaluated based on several categories, including, but not limited to, the financial success of the bakery's business units.