Commissary Bakery Chef

Joining King's Hawaiian makes you part of our ohana (family). We are a family-owned business for over seventy years, respecting our roots while thinking about our future as we continue to grow and care for our customers and the communities we serve. Ourohana members build an environment of inclusivity as they freely collaborate, pursue learning through curiosity, and explore innovation as critical thinkers. Beyond that, we are also passionate about supporting the long-term health and well-being of our employees and their families. If you're excited to rise with our team, come and join our `ohana!

The Commissary Bakery Chef is one of the leadership positions at the Commissary and must have a passion to produce high quality bakery products consistently. This person demonstrates strong leadership qualities with attention to detail in elevating and sustaining irresistible baked goods. This role is accountable for the quality and consistency of all bakery products, produced from scratch daily. The Commissary Bakery Chef is responsible for training the staff, documenting, and improving processes, troubleshooting product issues, and setting a high standard for the team to follow. They are the leader of the shop, directing the operation daily so everything runs smoothly. This position will report to the Production Manager, in Commissary.

• Teaches and adheres to King's Hawaiian philosophy, culture and commitment to quality and safety.
• Has a passion for baking.
• Takes ownership of the kitchen and leads their team by example.
• Possesses a high level of communication and collaboration with other depts to

• Act as a team leader and motivator for the Commissary working closely with and maintaining good relations with all team members.
• Represents the company in a courteous, efficient, and friendly manner in all customers, client and employee interactions.
• Oversees quality control and suggest changes in working conditions and use of equipment to increase efficiency and safety of the bakery production operations.

• Demonstrates hands on approach to all bakery products produced in the Commissary ensuring quality, presentation, and consistency meet company standards.
• With a "Hands on Approach" assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized, and efficient manner.
• Facilitates all health, safety, sanitary rules, regulations, and standards according to health department and risk management are enforced and followed correctly.
• Gives ongoing feedback to direct reports to ensure standards and expectations are met.
• Oversees audit process of systems and processes. Communicates with upper management/supervisor and variances to standards.
• Responsible for hire and training of new hires.
• Delivers ongoing training, coaching, and ongoing team development.
• Manages timecards and schedules when necessary.

• Assist with planning of daily production plan.
• Execute daily production delegating to various departments and shifts.
• Minimizes waste and inefficiencies to meet goals.
• Ensures that all food products prepared meet the established specifications and standards.
• Ensures that proper measuring techniques and tools are utilized for all recipes.
• Participates in quality testing and ensures quality control.
• Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed.
• Participates in planning of holiday and special event production.
• Maintains up-to-date knowledge of ingredients, recipes, equipment, and techniques and looks for areas to improve processes.

• Ensures Safety and SQF standards are met to meet plant's compliance and certification.
• Promotes safety and upkeep of all training required.
• Addresses violations and concerns in an effective timely manner.
• Ensures that bakery equipment is clean and in working order, reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonable care.
• Responsible for complete set up, cleanliness and organization of the Commissary Department and bakery areas.

• Recommends vendors and ingredients for best quality and pricing.

• Minimum 3 - 5 years in a commissary or retail bakery leadership position.
• Minimum 2 years facilitating training (e.g. Harassment, New Hire Orientation, Policy & Procedures).
• Knowledgeable in inventory management and controls.
• HACCP / SQF / NFS principles background or certification.
• ServSafe certified.
• Professional presence: polished communication skills and proven ability to effectively deal with all levels.
• Self-motivated and self-disciplined. Able to work independently with minimal supervision.
• Ability to identify and anticipate needs and make recommendations.
• Ability to look at situations that are not working and develop and implement a solution.
• Good communicator and collaborative in work with store manager and HG personnel
• Proven ability to develop strong relationships to gain support and achieve results.
• Excellent listening and assessment skills.
• Strong conflict management skills. Confidence and ability to influence others, facilitate processes, and coach/advise managers.
• Ability to define a problem, collect data, establish facts and forms conclusions.
• Ability to mentally process abstract ideas while delivering results.
• Ability to be present at work for assigned schedule including, nights, weekends, holidays, and extended hours when required.
• Ability to handle multiple tasks and work well in an environment with time constraints.