Universal Orlando Resort believes in-person collaboration is key to our success. Many of our Team Members work in a hybrid capacity, contributing from the workplace a minimum of three days per week. There are also roles that require being on-site full time. Limited remote opportunities may be available within specific departments. You’ll learn more about this during the recruitment process.

As a supervisor in the Bakery, you will oversee day-to-day operations and Team Members. You will be responsible for establishing and maintaining the complete program of baked goods and products for the resort.

Major Responsibilities:

• Supervise food preparation and execution of a variety of baked goods for the resort and catering, including artisan breads, buns, Viennoiserie, doughnuts, pizza dough, specialty items, etc.
• Oversee production schedule and timeline to capitalize on efficiencies.
• Ensure the highest level of food quality according to menu specifications.
• Lead development of new and seasonal menu items that align with venue themes and company brand.
• Oversee daily practices of cleanliness and safe food practices in the assigned area.
• Work closely with direct reports to uphold standards of the HACCP program.
• Manage culinary labor, COG, spoilage, and variances in accordance with predetermined forecasts and budget.
• Manage the order of food products to meet food cost targets and minimize waste and variances.
• Coach and develop hourly and exempt direct reports, ensuring Team Members are properly trained and uphold policies and procedures.
• Serve as a role model by maintaining a high degree of professionalism and upholding the UO leadership competencies.
• Understand and

• Competitive compensation package.
• Flexible and varying schedule based on special events and business demands.
• Reasonable accommodation for individuals with disabilities.

• Baking and Pastry Degree or Baking Apprenticeship preferred.
• 5+ years of experience in a high-volume bakery production facility.
• 5+ years in a supervisory role.
• Ability to understand semi-industrial bakery equipment.
• Knowledge of starters, cultures, fermentation, and laminated doughs.
• Attention to detail and precision in measurements.
• Strong communication and teamwork skills.
• Ability to work under pressure.
• Adaptability and flexibility in a fast-paced kitchen environment.