Bakery Supervisor

Hyatt Regency Coconut Point Resort & Spa is a 462 room property located between Fort Myers and Naples, overlooking Estero Bay. The resort features extensive meeting space, multiple dining options, an 18 hole championship golf course, a semi private island and beach, and a 3 acre pool complex with a lazy river and waterslides. Guests enjoy four pools, private cabanas, a 24 hour StayFit™ Gym, and the relaxing Stillwater Spa.

The Bakery Supervisor supports the daily operation of the bakery by overseeing production activities, ensuring product quality and consistency, and providing day-to-day guidance to bakery colleagues. This position works closely with the Pastry Sous Chef to execute production schedules, maintain food safety standards, and ensure all bakery items are prepared according to established recipes and presentation standards.

• Supervise daily bakery production and assist with workflow coordination.

• Prepare and oversee the production of breads, rolls, pastries, breakfast items, cookies, cakes, and specialty baked goods.

• Ensure all products meet established quality, presentation, and portion standards.

• Support the Pastry Sous Chef in assigning daily tasks and prioritizing production needs.

• Train, coach, and assist bakery team members on proper preparation techniques and procedures.

• Monitor recipe adherence and maintain consistency across all bakery offerings.

• Ensure proper food storage, labeling, dating, and rotation procedures are followed.

• Maintain cleanliness and organization of bakery work areas, equipment, and storage spaces.

• Enforce compliance with food safety, sanitation, and health department regulations.

• Assist with inventory management, product counts, and communicating supply needs.

• Support banquet, catering, restaurant, and special event production requirements.

• Assist with opening, closing, and administrative duties as assigned.

• Act as a resource for bakery colleagues and assist in resolving operational challenges during shifts.

**The position responsibilities outlined above are in no way to be construed as all encompassing.  Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.

• Minimum 2-3 years of bakery, pastry, or culinary experience in a hotel, resort, bakery, restaurant, or high-volume food production environment.

• Previous lead or supervisory experience preferred.

• Formal baking or pastry education preferred.

• Knowledge of artisan breads, laminated doughs, breakfast pastries, cakes, and desserts.

• Strong understanding of food safety and sanitation standards.

• Ability to work efficiently in a fast-paced environment while maintaining attention to detail.

• Strong communication, organizational, and time-management skills.

• Food Handler or Food Manager Certification preferred.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.