Bakery Operations Lead — Training & Quality

Sprinkles Donut Shop; Michigan; On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Employee discount

Health insurance

Paid time off

Paid training

Job summary

Sprinkles Donut Shop in Hudsonville, MI is seeking a Bakery Manager to lead the kitchen team and ensure daily objectives are met. You will train staff, set performance standards, and collaborate with management to optimize production, quality, and safety across the Central Kitchen.

You will oversee scheduling, equipment needs, and adherence to HACCP and SQF guidelines while promoting a collaborative, customer-focused environment and efficient operations.

Qualifications

• Excellent management and supervisory skills.
• Analytical problem-solving abilities with meticulous attention to detail.
• Complete HACCP training and understanding of Food Safety Plan implementation.
• Proficiency with SQF code and leading implementation.
• Ability to drive process improvement.
• Ability to develop team members to meet standards.
• Strong communication and diplomacy when interacting with staff and guests.

Responsibilities

• Evaluate and justify equipment and supply needs.
• Oversee scheduling to maintain proper staffing and productivity.
• Drive collaborative department culture and motivate team members.
• Hire, train, and develop staff to meet standards and objectives.
• Ensure proper onboarding and orientation for new team members.
• Coordinate with maintenance on repair and upkeep of equipment.
• Promote safety, quality, and consistent service standards.
• Maintain department records and reporting.
• Address and resolve customer and staff concerns.

Skills

Management experience

Analytical skills

HACCP training

SQF knowledge

Process improvement

Team development

Communication skills

Tools

Microsoft Office

Job description

Sprinkles Donut Shop in Hudsonville, MI is seeking a Bakery Manager to lead the kitchen team and ensure daily objectives are met. You will train staff, set performance standards, and collaborate with management to optimize production, quality, and safety across the Central Kitchen.

You will oversee scheduling, equipment needs, and adherence to HACCP and SQF guidelines while promoting a collaborative, customer-focused environment and efficient operations.