Seward Co-op
  • 02-Apr-2018 to 31-Dec-2022 (CST)
  • Creamery Building
  • $15.00 - $24.00 per hour
  • Hourly
  • Full Time
  • Days, Nights, Weekends

Medical, Dental, Paid Time Off and Staff Discount

Seward Community Co-op Creamery Production Kitchen

Job Description

Bakery Supervisor

Looking for an individual with a passion for sustainable, local, and organic food to help lead the bakery production team.

Purpose: To lead the bakery staff in the creation of pleasing customer-focused bakery products that highlight fresh, organic, and P6 (local, small and co-operative produced) values for all Seward outlets. The Bakery supervisor demonstrates strong leadership qualities and a "hands on" approach with attention to detail in elevating and sustaining all Seward offerings. The Bakery Supervisor is accountable for the quality and consistency of all bakery products produced and served, including the efficiencies, consistency, and profitability of offerings. The Bakery Supervisor works directly with the Production Manager and Caf Chef on the creation, development and implementation of new bakery items and desserts for Seward stores and the caf. Works with the Seward Co-op Culinary Team and other stakeholders to strengthen Seward Co-op brand identity. Align Bakery practices with Seward Co-op policies, and guidelines in support of co-op Ends.  Develop and monitor food and labor budgets.


Status: Full-time. Supervises all Bakery staff. Reports to Production Manager.


Pay Level: VI




Bakery Operation

  • Schedules and coordinates the work of all bakery staff to assure that food preparation is technically correct and within budgeted labor/food costs
  • Consults with Chefs, Culinary Team, and Seward Produce and Grocery teams to regularly plan and update menus to reflect seasonal availability and opportunities
  • Develops standardized recipes for all bakery items. Ensures that recipes are accurate and updated as needed
  • Responsible for complete set up, cleanliness, safety, and organization of the Bakery Department
  • Manages all bakery purchases and performs regularly scheduled inventories
  • Recommend capital purchases to Production Manager to support goal of exceptional work and customer experience
  • With a "hands on approach" assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner
  • Creates, maintains, and supports a collaborative team-oriented culture
  • Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations
  • Ensures the high standards of sanitation, cleanliness, and safety are maintained throughout all bakery operations


Employee Relations/Professional Development

  • Demonstrates hands on approach to all bakery products produced in the Bakery Department insuring quality, presentation and consistency standards meet Seward goals
  • Recruits, selects, orients and assigns employees
  • Communicates, models and upholds Co-op policies and procedures
  • Provides training, coaching, counseling, monitoring, appraising, and reviewing job contributions
  • Ensures a safe working environment and positive attitude on the part of all employees
  • Schedules work hours
  • Plans and completes employee reviews and compensation changes
  • Keeps up to date on trends and techniques via participation in educational opportunities, reading professional publications, maintaining personal networks and participating in professional organizations
  • Hiring supports co-op goals for diversity and inclusivity



  • Achieves Bakery and Co-op operational objectives by:
  • Contributing information and recommendations to support strategic plans
  • Implementing production, productivity, quality and customer-service standards
  • Resolving problems and Identifying system improvements
  • Implementing changes in an efficient manner
  • Creating and maintaining equitably beneficial relationships with vendors and suppliers
  • Meets financial objectives by:
  • Setting financial goals and requirements
  • Working with Production Manager, Chef and Data Coordinator to set pricing and realize budgeted margins
  • Monitoring financial progress; quarterly budget, labor and expenditures
  • Tracking costs, sales, margins and profit
  • Identifying and initiating corrective actions



  • Maintains safe, secure and healthy environment by enforcing Health Code regulations and creating and managing caf sanitation standards and procedures
  • Complies with all other applicable legal regulations


Other duties as assigned






  • Minimum 2 years of experience overseeing a professional, Chef-forward, scratch bakery and/or Pastry program
  • Proven ability to develop seasonally driven, cost-effective products
  • Ability to create budgets and analyze sales and labor data
  • Experience with Recipe software
  • Proven "hands-on" management skills including leading teams of 5 or more reports
  • Commitment to working with others to realize mutual goals
  • Excellent verbal communications, including English proficiency



  • Ability to stand, bend, stoop, reach, squat and walk for extended periods of time per shift
  • Bend and lift loads, not to exceed 50 pounds. Push and pull carts weighing up to 100 pounds
  • Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)
  • Repetitive use of hands for grasping, pushing, pulling and fine manipulation
  • Ability to operate restaurant and bakery equipment



  • Minnesota Certified Food Manager (Or must be obtained within 3 months of hire)
  • Familiarity with natural foods
  • Literacy with Windows-based PC systems including Microsoft Word, Excel, Outlook and Powerpoint
  • Multilingual a plus
  • Demonstrated ability to work with customers and co-workers from various cultural backgrounds
Seward Co-op
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