Responsible for managing Food Pro (food management system) and completing the following: product updates, inventory book management, invoices, product ordering updates, and weekly inventory analysis for the bakery. Checks product inventory in all areas daily. Separates weekly production run for residential, retail, catering and completes daily production and usage reports. Manage food cost through inventory, transfers, and cost of goods. Responsible for financial reporting and providing necessary data. Oversee multiple bakers in the production kitchen while being hands-on with the production of all baked goods in Jester Bakery to ensure product accuracy, quality, and taste meet and exceed UHD expectations. Oversees, trains, implements menu, food preparation, presentation, and portioning. Recommends changes to menus, recipes, and baking methods. Consistently strives to improve food quality, attractiveness, and efficient preparation. Maintains current knowledge of all areas of responsibility. Help to anticipate and identify issues and areas of improvement and produce viable and logical solutions by training bakery staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner. Ensure the proper level of labor is used to perform the required level of service without impacting production by managing schedules, weekly workday time approval, biweekly and monthly time sheets of the bakery staff. Develop a wide range of pastry and dessert menus that meet dietary and cultural needs and trends. Monitors and trains staff in safe allergen practices at all stages of food production and service. Ensures that ingredient, allergen, and trait information is accurate in bakery recipes. Works in collaboration with culinary, nutrition directors and/or UHD Food Pro team to develop new recipes and continually improve and standardize existing recipes. Participates in hiring and developing culinary staff, including evaluation, and testing for culinary hiring and promotional opportunities.Continually works to develop the team and individual members (full-time, temporary, and student staff) to be more knowledgeable and better prepared for next-level opportunities through constant training and communication. Support departmental initiatives such as student engagement and sustainability. Participates in professional organizations, conferences, and training activities, representing the department as required or assigned. Attends weekly production and catering meetings to ensure business needs are taken care of. Holds weekly meetings withbakery staff and other pertinent meetings related to residential, retail, or catering bakery production needs. Continually maintains and trains the staff on food and physical safety practices and procedures. Ensures compliance with UT, UHD, and health department and safety regulations and maintains high standards of sanitation as a unit priority. Demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving, and other front/back of the house areas. Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained.