Assistant Bakery Manager

Overview

The Assistant General Manager for the CSC Bakery oversees the culinary and production aspects at the CSC Bakery that include donuts, cougar tails, bagels, breads and other products as needed. This position acts on behalf of the Executive Pastry Chef during the afternoon / night shift and is responsible for the quality, safety, and food safety and for meeting our culinary standards for the bakery production. This can include creating recipes, managing bakery production, planning for large-scale events, coaching and developing staff and student employees, managing sanitation, equipment troubleshooting and making sure production is completed on time.

Pay information

Brigham Young University provided pay range

This range is provided by Brigham Young University. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$71,000.00 / yr - $92,500.00 / yr

Responsibilities

• Establish and administer food safety and production standards, policies, and procedures to ensure that the risk of food-borne illness is minimized.
• Manage any food-borne illness allegations for donut and bread operations, including investigation, coordination with Executive Pastry Chef at the Culinary Support Center, creating written responses, and maintaining proper documentation on the resolution of each case.
• Plan and execute the production of Cougar Tails year-round. This includes donut making, storage, icing and putting orders together for transportation.
• Oversee and coordinate menu management for donuts and breads with Executive Pastry Chef, including inventory management, transfers, and purchasing activities.
• Maintain recipes accurately in Eatec. Regularly audit for accuracy against actual kitchen practices.
• Monitor recipe costs and supply chain activities. Make appropriate adjustments as necessary to maintain quality, flavor profile, and adhere to the budget.
• Works with Executive Pastry Chef to create and test new recipes and menus with considerations to standardization, cost-effectiveness, relevance to customer needs, and feasibility regarding staffing and equipment resources.
• Model and incorporate BYU Dining mission, vision, and values at all levels within supervised locations.
• Supervise the work by direct reports, ensuring appropriate productivity, food safety, and quality. Provide feedback and correction as necessary to support success.
• Take ownership for the planning and execution of large-scale events like home football games, Stadium of Fire, Hope of America, etc.

Qualifications

Required

Physical Requirements

Preferred

What we offer in return

In addition to our competitive pay structure, this position comes with fantastic benefits, including :

Pay Grade

Pay Grade : 53

Typical Starting Pay

$71,000.00 to $92,500.00

Seniority level

Employment type

Job function

Industries

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