Universal Orlando Resort believes in-person collaboration is key to our success. Many of our Team Members work in a hybrid capacity, contributing from the workplace a minimum of three days per week. There are also roles that require being on-site full time. Limited remote opportunities may be available within specific departments. You'll learn more about this during the recruitment process.
JOB SUMMARY:
Oversees day to day operation and Team Members in the Bakery. Responsible for establishing and maintaining the complete program of baked goods and products for the resort.
MAJOR RESPONSIBILITIES:
Supervises food preparation and execution of a variety baked goods for the resort and catering, including artisan breads, buns, Viennoiserie, doughnuts, pizza dough, specialty items etc. Oversees production schedule and timeline to capitalize efficiencies.
Ensures the highest level of food quality according to menu specs. Leads development of new and seasonal menu items that align with venue themes and company brand.
Oversees daily practices of cleanliness and safe food practices of assigned area. Works closely with direct reports to uphold standards of HACCP program.
Responsible for managing culinary labor, COG, spoilage, and variances in accordance with predetermined forecasts and budget. Manages the order of food product to meet food cost targets and minimize waste and variances.
Responsible for coaching and development of hourly and exempt direct reports, ensuring Team Members are properly trained and upholding policies and procedures. Serves as role model by maintaining a high degree of professionalism and upholding the UO leadership competencies.
Understands and actively participates in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities.
Performs other duties as assigned.
EDUCATION:
Baking and Pastry Degree or Baking Apprenticeship preferred.
EXPERIENCE:
5+ years of experience in a high-volume bakery production facility with 5+ years in a supervisory role.
Or equivalent combination of education and experience.
ADDITIONAL INFORMATION:
Must be able to work a flexible and varying schedule based on special events and business demands.
Must be able to ideate, create and execute menu offerings at a high level.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Consistent attendance is a job requirement.
Must possess the ability to understand semi-industrial bakery equipment, while optimizing efficiencies in a bread production line.
Must have knowledge of starters, cultures, fermentation, laminated doughs, and an understanding of grains and milling.
Attention to detail and precision in measurements.
Ability to work under pressure.
Strong communication and teamwork skills.
Adaptability and flexibility in a fast-paced kitchen environment.
Your talent, skills and experience will be rewarded with a competitive compensation package.
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