Culinary Supervisor [Commissary] at Bread Alone Bakery

Town of Olive, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Apr, 26

Salary

28.0

Posted On

25 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership Skills, Communication Skills, Food Safety Knowledge, Team Collaboration, Problem-Solving, Attention to Detail, Flexibility, Coaching, Inventory Management, Scheduling, Performance Reviews, Equipment Operation, Organizational Skills, Adaptability, Physical Endurance

Industry

Food and Beverage Services

Description

Description BOH Culinary Supervisor Position Overview At Bread Alone, we are committed to the environment, the community that has supported us for over 40 years, and our passion for craft food. Founded in 1983, our artisan Boiceville campus is home to the nation's first and only carbon-neutral bakery. You will work as part of a collaborative team that is responsible for culinary operations in our café, high-volume savory commissary, and wood-fired pizza stand to serve exceptional, sustainably made foods. Supervisors are expected to be cross-trained and willing to support across all areas of the business. We are seeking a Commissary Supervisor to lead daily operations in our high-volume commissary that serves our three Hudson Valley cafes. This role focuses on ensuring food safety, product quality, and efficient workflows, while supervising a team of kitchen staff. Responsibilities include assisting in training, scheduling, and conducting performance reviews, as well as overseeing food preparation and storage to meet health regulations and company standards. You’ll manage inventory and ordering, maintain cleanliness and organization, and ensure proper equipment use. You’ll coach staff, foster a positive kitchen culture, and act as a primary point of communication between the cafes and commissary to address and resolve issues. Success in this role requires strong communication and leadership skills, culinary expertise, and knowledge of food safety practices. You should be organized, adaptable, and capable of problem-solving in a fast-paced environment. If you're passionate about food, ready to lead, and excited to grow with a purpose-driven company, we’d love to meet you. Hours: Commissary production runs from Tuesday to Saturday. You will work a standard weekly schedule of 40-45 hours, with peak production weeks requiring 50+ hours. This position is primarily a daytime role with predictable hours. Bread Alone's Worldview: Bread Alone Began in 1983 with simple intention: To feed people organic bread baked from a wood-fire brick oven. We run the bakery today with the optimistic belief that good food, an equitable economy and a healthy planet can thrive together. At the heart of our endeavors lies the profound belief that individuals are integral to every positive impact we make. Join us as we collectively strive for excellence in aligning our aspirations with meaningful actions. Duties and Responsibilities: Duties, responsibilities and essential job functions include but are not limited to the following: Ensure safe, efficient, high-quality operation of assigned station(s) Have a full knowledge of and ability to communicate effectively all guidelines for safe and efficient operation of the station under your supervision Create sustainability in our job environment through collaboration with your teammates in achieving our goals Deliver high quality cafe foods to the Hudson Valley Actively and immediately communicate any service or product quality issues to the Chef de Cuisne, GM (General Manager), or MOD (Manager on Duty) Ensure that Bread Alone safety, culture, and food safety standards are being followed by you and all team members in the kitchen Responsible for proper, safe equipment operation, routine maintenance and routine troubleshooting as set by managers and training materials Provide feedback to Culinary Leadership on areas of our protocols and product recipes that need improvement Ensure that you and any professionals assigned to your station are following the break schedule. Communicate with Leadership team regarding any need for adjustments based on workflow Organize and delegate tasks as needed to any professionals assigned to your station Listen to team members, provide feedback to manager on any issues and seek support when necessary Coach and guide team members to perform according to Bread Alone rules but defer any disciplinary action to Chef de Cuisne, GM (General Manager), or MOD (Manager on Duty) Report to the Chef de Cuisne, GM (General Manager), or MOD (Manager on Duty) any issues that arise that are outside supervisor responsibilities. Requirements Job Requirements 2 years of supervisory experience in a restaurant, production, or similar culinary environment Weekend availability Proper knife handling skills and knowledge of food safety Ability to work in a team environment Attention to detail and a focus on daily execution Flexibility to accommodate scheduling changes as dictated by the needs of the business, and able to attend all scheduled shifts A team-oriented mindset Respect for and comfort with a diverse and inclusive workplace. Physical endurance to manage extended working periods, standing for long periods of time and handle physical demands while executing tasks quickly and accurately in loud environment Able to tolerate exposure to high levels of heat and cold Able to twist and bend repeatedly for long periods of time Able to pull, push, move and lift to waist level and carry awkward and shifting weights up to 50 pounds Able to work with, handle, operate, and control hot equipment and products in a safe manner according to Bread Alone guidelines Able and willing to use Personal Protective Equipment (PPE) and assigned uniform as required per company policy Willing to take responsibility for your own and others' safety as well as follow safety rules and regulations and report any unsafe conditions to management Willing to follow all food safety regulations and guidelines which include but are not limited to: Removing any visible or exposed piercings and body jewelry, personal accessories, false nails & refraining from cologne or makeup at work (e.g. mascara, nail polish, heavy foundation, etc) The Boiceville campus is open 365 days a year and team members must be willing to work consistently throughout the year which includes holidays and weekends Job-Type: Full-time, non-exempt Compensation: Starting at $26-28/hr We Offer Company-Wide, Rewarding Success Together: We believe in sharing success with our team. Our bonus program is designed to recognize and reward your contributions— the longer you're with us, the greater your potential earnings. As we grow, so do your opportunities to benefit. Ongoing Growth & Recognition: Your development matters to us. We provide regular check-ins and feedback to support your success—starting with dedicated evaluations at 30 and 90 days for new hires, followed by annual reviews for merit-based growth. Our goal is to help you thrive and be rewarded for your contributions. Invest in Your Future: We’re committed to helping you build long-term financial security. After just six months, you’ll be eligible for our 401(k) program with a generous employer match of up to 4%—because your future matters as much as your present success. Prioritizing Your Work-Life Balance: Your time matters—both at work and beyond. Our progressive PTO plan rewards your commitment: 32 hours after year one and 64 hours after year two! The longer you're with us, the more time you’ll have to recharge and enjoy what matters most. Supporting Your Well-Being: We believe in taking care of our team. Hourly employees accrue wellness time at a rate of 1 hour per 30 hours worked—up to 56 hours in the first year. And as a bonus, any unused time is paid out on your one-year anniversary! Prioritize your well-being, knowing your time is valued. Comprehensive Healthcare through CDPHP Dental Coverage with Delta Dental Free Vision & Life Insurance—fully covered for all employees Invest in Your Future with $2,000 in annual education reimbursement

Responsibilities

The Culinary Supervisor will lead daily operations in a high-volume commissary, ensuring food safety, product quality, and efficient workflows while supervising kitchen staff. Responsibilities include training, scheduling, performance reviews, and maintaining cleanliness and organization.