Bakery Supervisor

JOB PURPOSE: This position supports the Pastry team by producing bread, pastries, desserts, and other baked items while maintaining a clean, organized, and efficient work environment. The Baker works collaboratively with the culinary team to deliver exceptional products and uphold Omni Hotels & Resorts' quality standards. ESSENTIAL JOB FUNCTIONS: Prepare and bake breads, pastries, desserts, and other baked goods according to standardized recipes and quality standards. Responsible for preparing, baking, and finishing a variety of breads, rolls, breakfast pastries, and other baked goods while maintaining the highest standards of quality, consistency, food safety and presentation. Follow all bakery opening and closing procedures. Ensure all baked goods meet established standards for quality, consistency, appearance, and presentation. Knowledge of bread fermentation, laminated doughs, and baking techniques Inspect food preparation areas to ensure compliance with food safety and sanitation standards. Properly label, date, store, and rotate products using FIFO (First In, First Out) practices. Maintain cleanliness and organization of workstations, equipment, coolers, and storage areas. Follow daily and weekly cleaning schedules for assigned work areas. Operate bakery equipment safely and report any maintenance concerns to the appropriate leader. Assist with preparing ingredients and completing daily production lists. Work collaboratively with Bakers, Pastry Cooks, Supervisor, and Pastry Chef to ensure efficient kitchen operations. Assist other pastry team members as needed to support business demands. Maintain accurate recipe measurements, portion control and inventories. Follow all company, departmental, and health department policies and procedures. Has the ability to work efficiently in a fast paced enviorment. Perform other duties as assigned. QUALIFICATIONS: Minimum 6 months (for entry level) to 3 years (advanced) relevant pastry/culinary experience. Must be familiar Must be familiar with all pastry and baking cooking techniques. Culinary degrees and/or formal training preferred. Must be familiar with batch and quantity cooking. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. Eye/hand coordination needed to use all kitchen equipment. Basic math skills needed to understand and implement recipes and measurements. Ability to multi-task and work in fast paced environment Ability to produce high volumes of work while maintaining quality per Omni standards Maintain a professional business appearance, attitude, and performance. Flexible schedule to include nights, overnight, early mornings, weekends, and holidays. ENVIRONMENT & POSITION ANALYSIS: Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.