This guide has been created to make recruiting for your Bakery a simple and effective procedure. Learn about the many positions that your company will need and how much you should spend for your workers’ wages. Our recruiting advice will assist you in assembling your ideal team.
Table of Contents
Bakery Job Descriptions
Depending on the size and scope of your products, a bakery may need a variety of personnel. Cross-functional jobs may exist in smaller bakeries, with staff filling in as required. A kitchen prep worker to help the baker and a front-of-house staff to engage customers and handle sales are required in most bakeries. Depending on the kind of baked goods you make, you may require many bakers or speciality chefs to create baked goods for sale.
Manager of Operations
A general manager oversees the day-to-day operations of the company and may also be in charge of marketing. The owner may take on this responsibility. In a small business, the baker may also serve as the general manager.
Baker/Selective Chef
A baker is ultimately accountable for the baked items that you sell. They may be aided by a kitchen prep worker, but the final product is generally produced by a baker.
Front-of-House
A front-of-house person interacts with customers and handles sales transactions. They must be courteous and educated about the items in order to provide advice to consumers.
Preparation in the Kitchen
As your company grows, this is a vital position to fill in order to maintain production levels.
Bakery Hiring Advice
Hiring staff may seem to be a stressful procedure, but it does not have to be. We divide the procedure into four fundamental steps: (1) Planning; (2) Recruiting; (3) Interviewing; and (4) Hiring. Here are some pointers for each stage of the procedure.
Prepare to Staff Your Company
The quantity and kind of staff you recruit will be totally determined by the size of the bakery and its range of goods. As the company grows, more bakers and kitchen prep workers may be engaged gradually to improve productivity and meet rising demand. A bakery may initially consist of an owner/baker/manager and a second employee who may be a front-of-house employee welcoming clients or a kitchen prep worker who assists in increasing output.
Consider schedule availability when hiring—most bakeries open extremely early, around 4:00 a.m., to guarantee baked items are available to sell later in the morning.
Create a Recruiting Strategy
Bakery personnel may be found via traditional channels such as online job boards, fliers, local newspapers, and so on. Hiring local individuals might help you create ties and loyalty with your local clients.
Interview with assurance
If you take your time throughout the planning and recruiting stages, you will most likely end up with a large number of competent individuals.
Nonetheless, it is normal for a new company owner to feel nervous when employing personnel for the first time. Remember that the interview is just an opportunity to get to know a candidate and provide them with information about the position and the company. Also, keep in mind that they are probably far more frightened than you are!
Throughout the interview process, bear in mind that most bakery owners want staff that are:
Flexible
Customer-oriented
familiar with baked products
Here are some example interview questions to assist you discover more about your interviewers’ personalities:
Describe a situation when you had to work under duress.
Discuss the last time you cooked something that didn’t come out as planned. What steps did you take to repair it? Were you eventually successful?