Job Description

Job no: 528831
Work type: Staff Full Time
Location: UMass Amherst
Department: Central Bakery
Union: PSU
Categories: Food Service/Hospitality, PSU A

About UMass Amherst

The flagship of the Commonwealth, the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valuedand thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world.

Job Summary

Supervises the production, quality control and delivery of all baked goods for the Auxiliary Enterprises department. Collaborates closely with the Executive Pastry Chef in both execution and the creative development of baked goods. Responsible for supervising and developing staff and students, managing bakeshop operations, and ensuring adherence to university policies, quality standards, and operational goals. Responsible for the Bakeshop in the absence of the Director of Bakeshop Operations/Executive Pastry Chef.

Essential Functions

• Supervises and assists in the production of baked goods and desserts ensuring quality standards are met or exceeded.
• Evaluate the quality of food materials received and end products delivered. Research new specialties and local ingredients.
• Conducts and participates in planning meetings with management and staff to review production schedules, staffing needs, menus, and service strategies. Develops and implements production standards, procedures, merchandising strategies, and recipes to optimize quality, efficiency, and creativity.
• Collaborates with the Executive Pastry Chef in artistic and creative development, contributing original recipes, specialty items, and menu innovation. Designs and implements procedures to minimize production costs.
• Ensures storage of left over products is done in accordance with policies and procedures.
• Trains and directs employees on proper baking techniques, food safety standards and quality control.
• Hires and supervises staff and students, when applicable.
• Organizes and maintains the daily production schedule to ensure optimized staff potential.
• Maintains accurate records of production, material usage, inventories and labor hours.
• Collaborates with Executive Pastry Chef in regards to staffing, payroll, employee relations, and other matters.
• Ensures compliance with university policies, procedures and collective bargaining agreements.
• Manages safety and sanitation programs. Supervises the overall cleaning of all Bakeshop equipment and ensures sanitation requirements are met.
• Participates in Dining Services management meetings as needed. Represents AE and the university in matters related to the Bakery at conferences, seminars and special events.
• Identifies opportunities for revenue growth and works collaboratively with Auxiliary Enterprises leadership to achieve financial goals.

Other Functions

• Performs other duties as assigned.

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• Associates degree in a related field and five years of relevant experience including high volume pastry/bakery operations, high end dessert production in catering or hotel operations.
• Five years of supervisory experience in a food service operation.
• Knowledge of the standard methods and techniques used in preparation and serving of food and beverage in a high-volume setting.
• Knowledge of the proper quality, appearance and condition of foods.
• Ability to judge the proper quality, appearance and condition of goods by sensory observation.
• Strong communication and interpersonal skills.
• Strong organizational skills with demonstrated ability to multi-task and maintain accurate records.
• Ability to work varied shifts and/or irregular hours (i.e., weekends, holidays, nights)
• Basic computer literacy with the ability to use Microsoft Office, PeopleSoft, Kronos and other enterprise software.

Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• ServSafe certification preferred or willingness to attend the course.

Physical Demands/Working Conditions

• Requires the ability to balance, carry, push, pull, stand, bend, reach, sit, twist, lift and perform repetitive movements.
• Must be able to consistently fit a minimum of 25lbs and a maximum of 50lbs.
• Ability to stand for prolonged periods of time.

Additional Details

• This position is designated as essential personnel.

Work Schedule

• Varies based on department needs; may include weekends, evenings and holidays.
• 37.5 hours per week.
• 52 weeks.

Salary Information

Level 27

Special Instructions to Applicants

Along with the application, please submit a resume. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references.

The University of Massachusetts Amherst welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.

Advertised: Oct 22 2025 Eastern Daylight Time
Applications close: Jan 23 2026 Eastern Standard Time

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Job Tags

Full time, Work at office, Local area, Shift work, Night shift, Afternoon shift,

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