Prepared Foods Bakery Manager – Northampton

Position

Prepared Foods Bakery Manager

Open availability, including evenings and weekends.

Status:
Reports to Prepared Foods Manager. Supervises the Prepared Foods Bakery Staff. Pay Level: VIII, exempt.

Purpose:

To lead and manage the Prepared Foods Bakery within the Prepared Foods Department, ensuring high-quality product execution, strong financial performance, and a positive, engaged team environment.

The Prepared Foods Bakery Manager is responsible for daily operations, staff leadership, production planning, and financial outcomes of the bakery, while maintaining alignment with Co-op standards, systems, and values. This role blends hands‑on production leadership with full managerial accountability for the bakery program.

PRODUCT FOR SALE

• Oversee and participate in the production of a varied assortment, including cookies, scones, muffins, cakes, bars, and pies.
• Ensure consistent execution of recipes, product quality, and presentation standards.
• Plan and maintain attractive, fully stocked service and Grab‑and‑Go dessert sections.
• Execute seasonal, holiday, and new product offerings as directed by the Director of Food Services.
• Ensure all products are properly labeled, dated, and meet allergen and dietary standards.
• Monitor product freshness, rotation, and shrinkage; implement strategies to minimize waste.
• Regularly inspect product quality and consistency, and coach staff accordingly.
• Manage Special Order Cake/Pie/Pastries Program.
• Use production systems to ensure full shelves with minimal out‑of‑stocks.

PURCHASING & INVENTORY

• Collaborate with the Prepared Foods Manager and Prepared Foods Buyer to manage ordering and ensure proper inventory levels.
• Monitor ingredient usage and adjust ordering to support production needs and financial goals.
• Oversee and participate in receiving orders and ensuring proper storage, labeling, and FIFO (First‑In, First‑Out) practices.
• Participate in monthly and periodic inventory counts.
• Review shrink, waste, and production data to inform ordering and production adjustments.

DEPARTMENT OPERATIONS

• Ensure the bakery operates in a safe, clean, and organized manner, meeting all health department and food safety standards.
• Oversee merchandising of bakery products to ensure compliance with all product presentation standards, to provide visually appealing displays with clear and correct signage and pricing.
• Oversee adherence to opening/closing procedures and cleaning schedules.
• Monitor equipment functionality and coordinate repairs or replacements as needed.
• Ensure proper temperature logs, storage practices, and food safety compliance.
• Maintain efficient production flow and workspace organization.
• Partner with Prepared Foods leadership and the Director of Food Services on bakery as well as other department initiatives and operational improvements.

FINANCIAL & PERFORMANCE MANAGEMENT

• Support and drive the achievement of department goals for sales, margin, labor, and shrinkage.
• Review production, sales, and waste data to adjust plans and improve performance.
• Manage labor to align with the budget while meeting production needs.
• Collaborate with the Prepared Foods Manager to identify opportunities for growth, efficiency, and cost control.
• Always follow bakery recipes.

PERSONNEL & LEADERSHIP

• Lead, coach, and develop Bakery staff to ensure strong performance and engagement.
• Support the Director of Food Services in the implementation of programs and menus as directed.
• Hire, train, and onboard new employees in partnership with Prepared Foods leadership.
• Set clear expectations and hold staff accountable to performance, quality, and behavior standards.
• Conduct performance feedback, coaching conversations, and disciplinary actions as needed.
• Create and maintain production schedules and staffing schedules that align with business needs.
• Foster a positive, inclusive, and collaborative team environment.
• Ensure staff receive training in food safety, production standards, and customer service expectations.

SHIFT & FLOOR LEADERSHIP

• Act as the primary leader of the bakery during all shifts.
• Offer leadership to the prepared foods team in the absence of another member of the department leadership team or shift leader.
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