VP of Bakery Operations

Company: Michael Holm and Associates
Location: Boston
Posted on: April 19, 2024

Job Description:

Large, well established bakery/deli company (food, cakes, tarts, and pastries) is looking for an experienced VP of Bakery Ops. Offering nice salary and benefits. Please see below for add'l. information.--Position: VP of Bakery OperationsReports To: CEOPosition Summary or Position Overview- overall responsibility for Bakery operations and must protect and support bakery vision, authority, and integrity. The position has the overall responsibility for the full cycle of all bakery products - adhering to recipe specifications to production to finish product displayed at the caf-- level. This includes but is not limited to food safety, team member safety, staffing levels and quality of team members, engagement, and development of team members, maintaining culture, production planning/management, productivity levels and enhancements, efficiency, inventory management, quality management (six sigma and lean), logistics, customer service, P&L management, and compliance with all policies as well as government regulations. The Bakery Plant Manager report to the VP of Bakery Operations. The Bakery Plant Manager along with the Market Executive Pastry Chef support you in the accomplishment of the above.Summary of Responsibilities Strategic Business leader --- Maintain and protect the integrity of the Bakery Pilar in Concept Essence --- Responsible and accountable for the overall Bakery operations business strategy and related KI's / KI Projects --- Overall responsibility for the Bakery Operations P&L. While protecting bakery vision, authority, and integrity, maintain control of budgeted vs. actual expenses. Take timely actions when variances occur. --- In conjunction with the Market Pastry Chef and Bakery Plant Manager, monitor Bakery Plant capabilities and capacity to ensure the Bakery can meet future market needs while supporting profitable growth Protect and support bakery vision, authority, and integrity --- Develop and maintain processes and protocols for ongoing quality control of all critical bakery ingredients as well as adherence to ingredient specifications --- Develop, implement and maintain Total Quality Management (TQM) systems related to the production and delivery of all bakery items/menu (following recipe / specs through finished product, packaging and display, including special orders) across all channels of business to consistently meet or exceeds quality standards (i.e., using six sigma/ TQM methodology). Validate via TQM scorecard results and frequent observations made at each bakery. --- On a timely basis and in conjunction with the Manager of Bakery Innovation, resolve any bakery quality issues or answers any bakery recipe, production, --- questions raised by Market Pastry Chefs. --- In conjunction with Ops Services and Bakery Innovation Chef, develop and maintain product development and commercialization processes and systems (includes food cost and labor costs); recipe and specification management, and bakery production systems and standards. All processes, systems and recipes need to result in the achievement of a repeatable and scalable gold standard --- Ensure Bakery Plant Manager and Market Pastry Chef, investigates and resolves cafe' complaints on quality, product execution and shelf life issues or questions Deliver Operational Excellence --- Ensure all bakery departments, at each bakery, are properly staffed and trained to ensure uninterrupted supply of all bread and pastry products --- Ensure effective and efficient scheduling is occurring for each bakery department at each bakery and that schedules are posted according to our standards --- Ensure effective and efficient production and daily production goals are met at each Bakery --- Ensure accurate and timely inventories at each bakery. Ensure effective and efficient inventory management of raw materials needed for each bakery department for each bakery --- Ensures team members follow safety, sanitation and cleanliness policies/standards (State and Federal). Ensure compliance with all government regulations. --- Develop and implement processes to eliminate waste or lower structural costs (product, labor, variable and fixed controllable expenses) without hurting product quality or labor productivity (i.e., lean manufacturing and sourcing smarts). --- Ensure effective and efficient logistics to and from our caf--s. Ensures all vehicles are maintained properly and operate in compliances with state and federal laws --- Ensure all Bakeries remain in good repair, properly maintained and have needed equipment and smallware's --- Conducts timely management meetings to ensure effective and accurate communication of all relevant product, operational, and personnel information --- In conjunction with the Manager of Bakery Innovation, assist in the design and startup of any new bakery as well as any substantive change /enhancement to the bakery production system --- Maintain understanding of and ensure teams follows crisis management procedures --- Live, teach and uphold culture, values, DEIB plan, and team member policies --- Ensure bakery team members are onboarded and trained correctly, when appropriate cross-trained, and understand opportunities for advancement --- In conjunction with the Manager of Bakery Innovation, hire all Market Pastry Chefs and properly onboard. --- Hire all Bakery Operations Managers and properly onboard. --- Provides ongoing education and training opportunities for Bakery team members (hourly and chefs/management) --- Maintain effective relationships with all bakery managers and team members and team members outside of the Bakery organization --- Provide direct and clear feedback (positive, developmental, disciplinary) to bakery manager /chefs relating to performance. Document when appropriate. --- Ensure all performance appraisals and talent assessments are completed on a timely basis. --- Conducts regular "heart checks" with bakery management and hourly team members when permissible --- Maintain zero tolerance on any form of harassments. Reports any incidents to HR within 1 hour --- Address, as needed, employee relation issues. Consult HR, when needed other duties, as assigned Working Conditions / Essential Functions --- Ability to travel 50% +/- --- Able to stand for 10 hours per shift/day --- Able to lift 50lb regularly --- Able to work flexible days, including holidays and weekends --- Able to work flexible hours, including nights and overnight shifts Position Requirements --- Minimum 10 ys. experience in culinary leadership role-Medium to large scale multiunit experience preferred 50+ units --- Culinary Degree and/or Bachelor's degree in Culinary Arts/Baking --- Minimum 5 yrs. product development leadership experience in bakery production and/or manufacturing --- Previous experience in bread and or pastry innovation, development and production is preferred (European pastry knowledge is a plus) --- Previous working Food science and Nutrition Experience-Food Science degree and/or RDA degree is a plus. --- Effectively skilled at communicating, listening, presenting to small and large groups, conflict resolution, and ability to manage up and down --- Ability to work collaboratively and effectively with people who don't report to you and you need their support to do your job and /or they need your support to do their job --- Ability to work independently, self-start and hold self-accountable to goals and deadlines --- Basic computer knowledge: Outlook, Word and Excel Other Preferred Skills --- Six Sigma and Lead Manufacturing knowledge is a plus --- Fluency in Spanish and / or Portuguese --- FSMA and GMP knowledge is a plus

Keywords: Michael Holm and Associates, Somerville , VP of Bakery Operations, Executive , Boston, Massachusetts