Bakery Supervisor
The WatchHouse Bakery Supervisor is hands‑on and leads by example; someone who is passionate about quality, consistency and provenance. An empathetic team‑leader, they are passionate about developing talent and sharing knowledge. They are able to motivate and successfully lead a high‑performing team in delivering innovative and best‑in‑class products to our Houses.
They are responsible for leading the day‑to‑day running of the production schedule to ensure everything produced is to the required standard and within budget. This role is also responsible for the day‑to‑day supervision of health and food safety of the bakery ensuring full compliance with WatchHouse’s operating procedures.
Directly reports into: Bakery Manager
Key Responsibilities
- Maintain a positive culture and an engaged team motivated to create a world‑class bakery programme.
- Lead, motivate and hold to account the bakery team throughout your shift.
- Support the bakery manager with onboarding – demonstrating new recipes and training production techniques to the wider team.
- Uphold standards with honesty and empathy to ensure consistent quality.
- Coordinate team to ensure all orders are produced to specification and dispatched correctly.
- Manage bakery stock management, ordering appropriate levels of stock to control wastage.
- Ensure full bakery compliance, keeping records of work practices to comply with Health and Safety legislation guaranteeing safe food practice.
- Keep working equipment safe and in good order whilst ensuring any maintenance are flagged swiftly.
Key to this role
- Genuine passion for food and desire to deliver best‑in‑class products to our Houses.
- Ability to diligently follow recipe specifications.
- Strong leadership abilities, with a positive can‑do attitude.
- Minimum 2 years experience in lamination, viennoiserie, enriched doughs and patisserie.
- Previous experience leading a team in a high‑volume production bakery – with the ability to deliver effective feedback and hold their team to account.
- Level 3 Food Hygiene or successful completion by end of probation, knowledge of HACCP and ability to implement and manage food safety practices to remain compliant.
- Excellent verbal and written communication skills.
- Ability to prioritise tasks to ensure operational efficiency and success.
