Bakery Supervisor

Hyatt Hotels Corporation; Florida; On-site; USD 42,000 - 60,000; Full time

Job summary

Hyatt Regency Coconut Point Resort & Spa in Florida is seeking a Bakery Supervisor to oversee daily bakery production, maintain quality, and guide bakery colleagues under the Pastry Sous Chef.

You will ensure recipes, presentation standards, and food safety compliance while supporting inventory, staffing, and opening/closing duties as needed.

Qualifications

• 2-3 years bakery, pastry, or culinary experience in hotel/resort/high-volume settings.
• Lead or supervisory experience preferred.
• Formal baking or pastry education preferred.
• Knowledge of artisan breads, laminated doughs, pastries, cakes and desserts.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Oversee daily bakery production and coordinate workflow.
• Produce breads, rolls, pastries, breakfast items, cookies, cakes and specialty baked goods.
• Ensure products meet quality, presentation and portion standards.
• Train and coach bakery team members on proper preparation techniques.
• Monitor recipe adherence and maintain consistency across bakery offerings.
• Enforce food safety, sanitation and health regulations.
• Assist with inventory management and supply needs.
• Support banquet, catering, restaurant and event production requirements.

Skills

Bakery supervision

Culinary experience

Food safety

Communication skills

Education

Formal baking/pastry education

Job description

About us

Hyatt Regency Coconut Point Resort & Spa is a 462 room property located between Fort Myers and Naples, overlooking Estero Bay. The resort features extensive meeting space, multiple dining options, an 18 hole championship golf course, a semi private island and beach, and a 3 acre pool complex with a lazy river and waterslides. Guests enjoy four pools, private cabanas, a 24 hour StayFit™ Gym, and the relaxing Stillwater Spa.

Position Summary

The Bakery Supervisor supports the daily operation of the bakery by overseeing production activities, ensuring product quality and consistency, and providing day-to-day guidance to bakery colleagues. This position works closely with the Pastry Sous Chef to execute production schedules, maintain food safety standards, and ensure all bakery items are prepared according to established recipes and presentation standards.

Essential Functions

• Supervise daily bakery production and assist with workflow coordination.
• Prepare and oversee the production of breads, rolls, pastries, breakfast items, cookies, cakes, and specialty baked goods.
• Ensure all products meet established quality, presentation, and portion standards.
• Support the Pastry Sous Chef in assigning daily tasks and prioritizing production needs.
• Train, coach, and assist bakery team members on proper preparation techniques and procedures.
• Monitor recipe adherence and maintain consistency across all bakery offerings.
• Ensure proper food storage, labeling, dating, and rotation procedures are followed.
• Maintain cleanliness and organization of bakery work areas, equipment, and storage spaces.
• Enforce compliance with food safety, sanitation, and health department regulations.
• Assist with inventory management, product counts, and communicating supply needs.
• Support banquet, catering, restaurant, and special event production requirements.
• Assist with opening, closing, and administrative duties as assigned.
• Act as a resource for bakery colleagues and assist in resolving operational challenges during shifts.

**The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.

Qualifications

• Minimum 2-3 years of bakery, pastry, or culinary experience in a hotel, resort, bakery, restaurant, or high-volume food production environment.
• Previous lead or supervisory experience preferred.
• Formal baking or pastry education preferred.
• Knowledge of artisan breads, laminated doughs, breakfast pastries, cakes, and desserts.
• Strong understanding of food safety and sanitation standards.
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
• Strong communication, organizational, and time-management skills.
• Food Handler or Food Manager Certification preferred.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.