Jobs for People with MS: National MS Society

This position is a supervisory role in the CSC Bakery the main focus are breads, bagels and different kinds of dough, producing for the university students, employees, guests, and retail customers. This position also oversees the daily cleaning routine necessary to maintain strict health and hygiene standards in the bread production area. This position is for the night shift. 

*Essential Functions*

Production of breads, bagels and doughs

• Manage the daily production decisions for breads, bagels, doughs
• Ensure quality product by supervising production processes
• Manages labor to maximize production efficiencies adapting schedules and recipes to fit production requirements
• Improve and streamline production processes utilizing existing equipment
• Bake daily cookies, pies, and or other products for the next day delivery

Utilize computerized inventory/ordering system to establish production schedules

• Using daily production reports, coordinate daily production, batch sizes and completion deadlines
• Assure daily production requirements
• Delegate employees as needed

Verify product inventories

• Maintain product organization to allow for easy verification
• Assure product quality through correct rotation procedures
• Monitor raw ingredient inventory levels to insure enough quantities

Prep and organize orders

• Inspect final product for quality and consistency
• Verify, stage and label orders for delivery
• Deliver orders to loading dock

Mentor full-time/student employees

• Initial and follow up training with production procedures
• Teach and train proper use of bakery equipment used for production
• Put into effect good work habits: timeliness, efficiency, focus, etc.
• Substantiate and enforce safety training requirements
• Provide timely and accurate feedback to employees to facilitate improvement
• Coordinate and oversee daily cleaning
• Determine daily cleaning schedule

• Train on proper cleaning procedures (including chemical safety) to maintain hygiene standard

   

*Education/Experience*

*Minimum education/experience required: *

• 2 years' experience working in food production, would prefer experience in high volume bakery  with basic understanding of using production equipment; Minimum of one year supervisory experience.

*Preferred: *

• Culinary degree/certification and 5 years managerial experience in a high volume bakery with focus on donut/bagel production.

   

*Skills, abilities, knowledge, licenses, certifications:*

• Supervisory skills
• Knowledge of food regulations and safety procedures
• Current ServSafe and/or Utah County Food Handler's permit
• Product quality standards to determine acceptability
• Ability to read and follow recipes
• Ability to perform in a stressful environment
• Ability to prioritize multiple assignments
• Ability to organize work to meet deadlines

• Basic computer skills

   

*Additional Comments*

The CSC Production Bakery produces the majority of bakery products for Dining Services, providing baked items for all campus Cafeterias/Centers, Restaurants, Catering Functions, BYU Food-to-Go, MOA Cafe, and the Blue-Line Deli. In addition, the CSC Bakery produces several products for other campus operations such as the Twilight Zone, Aspen Grove, and Pendulum Court. High quality and consistency of baked goods, on-time and guaranteed delivery, and full and efficient use of the production facilities is essential to the bottom line. The goal of the Central Bakery is to improve the quality of baked good/desserts and reduce costs by eliminating the use of processed/manufactured desserts. The chef de partie's primary role is to oversee the preparation, cooking, and presentation of bakery products. Duties associated with this role include directing students in their section in preparing, cooki g, and presenting baked desserts, pastries, etc. and enforcing strict health and hygiene standards in the baker; and trouble-shooting any problems that may arise. The Bakery operation is subject to Food Safety regulations, economic conditions, Utah County Health Codes, USDA Inspections.

Employee Class: Administrative

Work Location: Provo Campus

Environment: Periodic exposure to unfavorable conditions. Need to be in variable temperatures or wet environments, etc.

Physical Exam Required: Y

Physical Exam Details: Frequent lifting of 50 lb bags Works in freezer with temps at or near -20 degrees Production atmosphere: wet or soiled floors, production equipment, odors, chemicals Removing products from ovens Production equipment: mixers, cookie press, pie press

*Desired Start Date: *As soon as possible

*Job Close Date: *Open Until Filled

Pay Level: 51

Approximate Starting Salary: $59,000 - $73,500