Back of house manager

Pay rate, Healthcare, and PTO:

Starting pay is $20/hr plus tips, with a raise at the end of a 90 day probationary period. Tips are split equally among all staff (based on the number of hours worked each week), and average an additional $2 - 4/hr. After a three month probationary period, new employees receive up to 40 hours of Paid Time Off, 40 hours of paid Sick Time, and access to a free telehealth plan provided by Crust.

Schedule:      

We are currently hiring for a full-time back of house manager who can commit to the following schedule:

• Sunday - Thursday, 7am - 3pm
• Must have the flexibility to work different shifts when needed based on holidays and staffing needs.

Like most bakeries, the increased volume of orders we see around major holidays (Valentine’s Day, Mother’s Day, Halloween, Thanksgiving, and Christmas), means that we have “black out days” prior to those holidays. During those times, full availability is mandatory, and schedules will be dictated by management. We are always closed on Thanksgiving, Christmas, and New Years Day.

Duties include (but are not limited to):

Managing

• Supervise baking, decorating & dishwashing staff (between 2 and 8 employees at any given time) and ensure that all bakery operations run smoothly
• Build trusting and supportive relationships with staff
• Train staff to produce high-quality bakery items while following proper food handling procedures
• Plan, schedule and supervise bakery production and cleaning activities to highest safety and sanitation standards.
• Ability to enforce staff compliance with food safety and sanitation/safety regulations
• Communicate with staff regarding work performance and expectations in adherence with Crust policy
• Conduct annual reviews of kitchen staff with other managers
• Work directly with other managers & owner to resolve any issues with kitchen equipment
• Assist in interviewing and hiring new kitchen staff
• Reports to Owner, works alongside Front of House Manager, Wholesale Manager & Admin Manager

Baking

• This is a management position but will also require hands on baking while overseeing other staff
• Inspect bakery items to ensure that they meet established standards of quality, uniformity, and aesthetic appeal, and troubleshoot when necessary
• Assure that all equipment is used and cared for properly

Inventory & Procurement

• Procure all kitchen ingredients and supplies from various distributors (via delivery and pickup)
• Maintain all inventories and suggest changes to par levels as needed
• Making sure all kitchen staff are trained on how to inspect and receive deliveries
• Create and maintain good relationships with suppliers
• Negotiate ingredient pricing with suppliers as needed