About UMass Amherst
The flagship of the Commonwealth, the University of Massachusetts Amherst is a
nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share
and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and
boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse,
equitable, and inclusive community where everyone feels connected and valued—and thrives, and offers a full range of undergraduate, graduate
and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community
can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting
environmental, social, economic, and technological challenges in our world.
Job Summary
Supervises
the production, quality control and delivery of all baked goods for the Auxiliary Enterprises department. Collaborates closely with the
Executive Pastry Chef in both execution and the creative development of baked goods. Responsible for supervising and developing staff and
students, managing bakeshop operations, and ensuring adherence to university policies, quality standards, and operational goals. Responsible
for the Bakeshop in the absence of the Director of Bakeshop Operations/Executive Pastry Chef.
Essential
Functions
- Supervises and assists in the production of baked goods and desserts ensuring quality standards are met
or exceeded. - Evaluate the quality of food materials received and end products delivered. Research new specialties and local
ingredients. - Conducts and participates in planning meetings with management and staff to review production schedules, staffing
needs, menus, and service strategies. Develops and implements production standards, procedures, merchandising strategies, and recipes to
optimize quality, efficiency, and creativity. - Collaborates with the Executive Pastry Chef in artistic and creative development,
contributing original recipes, specialty items, and menu innovation. Designs and implements procedures to minimize production costs. - Ensures storage of left over products is done in accordance with policies and procedures.
- Trains and directs employees on
proper baking techniques, food safety standards and quality control. - Hires and supervises staff and students, when applicable.
- Organizes and maintains the daily production schedule to ensure optimized staff potential.
- Maintains accurate records of
production, material usage, inventories and labor hours. - Collaborates with Executive Pastry Chef in regards to staffing, payroll,
employee relations, and other matters. - Ensures compliance with university policies, procedures and collective bargaining
agreements. - Manages safety and sanitation programs. Supervises the overall cleaning of all Bakeshop equipment and ensures
sanitation requirements are met. - Participates in Dining Services management meetings as needed. Represents AE and the university in
matters related to the Bakery at conferences, seminars and special events. - Identifies opportunities for revenue growth and works
collaboratively with Auxiliary Enterprises leadership to achieve financial goals.
Other Functions
- Performs other duties as assigned.
Minimum Qualifications (Knowledge, Skills, Abilities, Education,
Experience, Certifications, Licensure)
- Associate’s degree in a related field and five years of relevant experience
including high volume pastry/bakery operations, high end dessert production in catering or hotel operations. - Five years of
supervisory experience in a food service operation. - Knowledge of the standard methods and techniques used in preparation and
serving of food and beverage in a high-volume setting. - Knowledge of the proper quality, appearance and condition of foods.
- Ability to judge the proper quality, appearance and condition of goods by sensory observation.
- Strong communication and
interpersonal skills. - Strong organizational skills with demonstrated ability to multi-task and maintain accurate records.
- Ability to work varied shifts and/or irregular hours (i.e., weekends, holidays, nights)
- Basic computer literacy with the
ability to use Microsoft Office, PeopleSoft, Kronos and other enterprise software.
Preferred Qualifications
(Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)
- ServSafe certification preferred
or willingness to attend the course.
Physical Demands/Working Conditions
- Requires the
ability to balance, carry, push, pull, stand, bend, reach, sit, twist, lift and perform repetitive movements. - Must be able to
consistently fit a minimum of 25lbs and a maximum of 50lbs. - Ability to stand for prolonged periods of time.
Additional Details
- This position is designated as essential personnel.
Work
Schedule
- Varies based on department needs; may include weekends, evenings and holidays.
- 37.5 hours per
week. - 52 weeks.
Salary Information
Level 27
Special Instructions to
Applicants
Along with the application, please submit a resume. References will be checked at the finalist stage. Please
be prepared to provide contact information for three (3) professional references.
The University of Massachusetts Amherst
welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.
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