Bakery Manager

FOOD SVC SUPV 1 (005234)

UCPath Position ID: 40069345

Position Description History/Status

For Reference ONLY - PeopleAdmin JA Number:

1000165

Approved Date:

8/1/2025 3:24:21 PM

Date Last Edited:

8/1/2025 3:24:18 PM

Last Action Effective Date:

6/25/2018

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR

Division Code:

5901D

Division:

ADMINISTRATION

Department:

317000 - ON CAMPUS HOUSING

Position Details

UCPath Position Number:

40069345

Position Description ID

170283

UC Payroll Title:

FOOD SVC SUPV 1 (005234)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

Grade 18

Job Code FLSA:

Exempt

Union Code (Collective Bargaining Unit):

99: Non-Represented (PPSM)

Employee Relations Code:

C: Supervisor - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40057157

Reports to Payroll Title:

EXEC CHEF 5

UCPath Department Head Position Number:

40052599

Department Head Payroll Title:

FOOD SVC MGR 2

GENERAL SUPERVISION - Indicates that the incumbent develops procedures for performance of variety of duties; or performs complex duties within established policy guidelines.

5502

Senior Bakers

5

5503

Bakers

12

5505

Assistant Bakers

13

POSITION SUMMARY

The Bakery Manager (Food Services Supervisor 1) is responsible for providing team leadership to one or more Principal Bakers, Senior Bakers, Bakers, Assistant Bakers, Senior Food Service Workers and Food Service Workers.  Manage the daily operations of our high volume, complex, bakery including, scheduling employees and production, ordering food and nonfood products, maintaining inventory and food cost controls, and developing new recipes.  Assign, motivate and monitor the work of others in the production of multiple bakery products from a specified menu to other units. Prepare the most complex bakery recipes in the operation according to culinary, production and quality standards. Accurately and appropriately utilize the various bakery equipment and train and monitor others in its safe usage.  Adheres to all food handling and sanitation guidelines.  Follows established timelines for food production as required by delivery times and production schedule.  Ensure production needs and quality standards are maintained.  Maintain accurate paperwork, including temperature logs and production records. Assist in the development and testing of new recipes.

UCLA Housing-Dining is committed to delivering high-quality, nutritious, and diverse dining experiences for students, faculty, staff, and guests. The department plays a critical role in supporting the campus community by providing a variety of meal options that cater to different dietary needs and preferences, including vegetarian, vegan, halal, and gluten-free options. Our purpose is to enhance the student experience through exceptional food service while fostering community and promoting sustainability.

With multiple dining facilities across campus, including Anchor Restaurants (Residential Restaurants), we serve thousands of meals daily to a diverse population. Our team is comprised of highly skilled managerial, career, and casual staff, who are dedicated to delivering excellent customer service, ensuring food safety, and maintaining an inclusive dining environment. The department is also responsible for budgeting and fiduciary control, continuously balancing quality service with operational efficiency.

Key objectives include maintaining high standards of food quality and service, supporting the university’s sustainability initiatives through responsible sourcing and waste reduction, and providing flexible and inclusive dining options that meet the evolving needs of the campus community. Additionally, we are committed to staff development, offering training and growth opportunities to enhance team performance and ensure compliance with safety and operational guidelines.

Through strategic planning, innovation, and collaboration, UCLA Housing-Dining strives to contribute to the overall well-being of the campus, creating a welcoming environment for all.

Bakery Operation & Facility Management

1. Manage the daily operations of the Bakery. (E) 2. Provide team leadership to one or more Principal Bakers, Senior Bakers, Bakers, Assistant Bakers, Senior Food Service Workers and Food Service Workers. (E) 3. Assign, motivate, and monitor the work of others in the production of multiple bakery products. (E) 4. Ensure recipes are followed, including correct ingredients, amounts and preparation methods and prepare bakery items as needed. (E) 5. Ensure team members safely and appropriately use of all bakery equipment including, bakery ovens, fryers, Reon machine, and cookie rollers. (E) 6. Ensure prepared product is properly labeled and stored correctly. (E) 7. Coordinate delivery schedules to the restaurants and ensure the requested items are delivered on time. (E) 8. Consistently and accurately complete all assigned production records. Train team members on proper paperwork completion and monitor performance. (E) 9. Assist with recipe development, testing and establishing product standards. (E) 10. Determine and place food and nonfood orders with the appropriate vendors. (E)  11. Enforce guidelines for ordering, receiving, storing, and handling all food and non-food products. Weigh and evaluate items to guarantee that they meet the appropriate quality and standards. Verify accuracy of all invoices received. (E) 12. Assist in developing and monitoring standards for handling food in a clean and sanitary environment, in accordance with departmental and HAACP guidelines. (E) 13. Ensure that building, equipment, furnishings, and physical resources are maintained in a clean, safe and acceptable manner. (E) 14. Monitor pest control and initiate action as needed to control problems. (E) 15. Participates in annual verification of building inventorial equipment. (E) 16. Assess the need for new equipment and furnishings. Research and analyze options. Make recommendations to Executive Pastry Chef. (E) 17.Prepare the most complex bakery recipes in the operation according to culinary, production, and quality standards. Weigh, sift, measure, and mix baking ingredients. (E)  18.Responsible for food preparation and production support for multiple bakery products, including items such as donuts, scones, croissants, muffins, danish, pastries, bread, rolls, brownies, cakes, cobblers, pies, cookies, etc. (E)  19.Follow recipes, including ingredients, ingredient amount and method of preparation. (E) 20. Drive University Vehicles, including trucks and electric carts, to make deliveries on sites located throughout campus. (E)

60%

Supervision of Human Resources

1. Provide leadership, direction, motivation and counsel to ensure tasks are performed accurately and according to University and department guidelines. 2. Recruit, interview, and select qualified work force personnel in accordance with University Policies and Procedures. 3. Provide ongoing training and feedback to ensure that personnel are trained and knowledgeable of University rules and regulations, departmental goals, and the technical requirements of their job. (E) 4. Provide motivation, recognition, coaching and counseling on an on-going and as needed basis. (E) 5. Initiate personnel actions as required, including disciplinary action when needed.(E) 6. Prepare and deliver annual performance appraisals for all staff members. (E)  7. Responsible for establishing standards of performance and ensuring that standards are maintained uniformly for all personnel directly and indirectly supervised. (E) 8. Assist in the establishment of staffing needs according to budget and varying workloads, and schedule personnel to maintain productive and effective operations. (E) 9. Review payroll records to ensure team members are paid accurately and in a timely manner. (E) 10. Utilize clear communication skills, including active listening, to communicate effectively with team members, managers of other units, and others. (E)

20%

Financial Management & Control

1. Provide input regarding the annual budget for the operation. (E) 2. Ensure adherence to departmental budget by reviewing and controlling expenditures and maintaining effective cost controls. (E) 3. Direct staff in methods of cost control, ensuring security of assets, portion control, waste reduction, and production standards. (E) 4. Effectively manage purchasing of supplies. Ensure purchasing guidelines are followed, and that products are properly received and stored. (E) 5. Maintain strict inventory controls over all food and nonfood products. (E)

20%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

High School Diploma

or equivalent certification

Required

Bachelor's Degree

Business, Hospitality Management or related field

Preferred

3-5 years

demonstrated experience in a high-volume bakery

Required

5-7 years

demonstrated experience in a high volume bakery

Preferred

2-3 years

managing or leading teams in a high-volume environment

Preferred

Driver License

•

Must possess, upon hire, and maintain a valid CA noncommercial Class C License in accordance with the California (CA) Department of Motor Vehicles.

Required

Previous experience managing a high volume bakery operation. Demonstrated advanced knowledge in food preparation techniques such as basic and advanced baking, cake and pastry decoration.

Required

Demonstrated ability to lead the work of others to produce bakery products in accordance with production guidelines, standardized recipes and sanitation requirements.

Required

Ability to develop and test new bakery recipes and prepare thorough and accurate written recipes. Skill to prepare the most complex recipes in the operation according to culinary, production and quality standards.

Required

Detailed bakery knowledge of food inventory, recipes, menus, equipment, and production methods, including a strong understanding of bakery terminology.

Required

Demonstrated ability to successfully lead a team to accomplish departmental goals and objectives efficiently and effectively, while motivating individuals to work together as a team.

Required

Skill in working in organizing and monitoring assignments to complete work in a timely manner and according to established deadlines. Ability to perform effectively under conditions of fluctuating workload.

Required

Interpersonal skills sufficient to interact effectively and tactfully with diverse personnel at various levels in the organization.

Required

Demonstrated ability to maintain and control food and nonfood costs in a high volume bakery operation.

Required

Ability to identify production needs and schedule team members to effectively meet those needs.

Required

Ability to accurately complete and maintain paperwork, including temperature logs and production records.

Required

Ability to train and monitor others in the safe and appropriate use of bakery food service equipment. Demonstrated ability to train team members, one on one and in a small group setting, on job requirements.

Required

Ability to stand continuously throughout an eight-hour shift on uncarpeted surfaces.

Required

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.

Driving Record: The position is subject to the California DMV "Pull Notice System" and continued employment is contingent upon proof of a satisfactory driving record.

Backlifting Exam

Required

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing & Hospitality- Dining

Standing/Walking

X

X

Sitting

X

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

Physical requirements other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.