Baking and Pastry Management: Career and Salary Facts
Learn about career opportunities in baking and pastry management. Find information on job titles and duties, degree and certificate programs, and salary ranges.
What Is a Baking and Pastry Manager?
A baking and pastry manager is a food service manager who works at an establishment that sells baked goods and pastries, such as a bakery or grocery store. They handle the business operations of the establishment, which means supervising employees and managing the budget. In addition, baking and pastry managers make sure that all ingredients are available, baking equipment is working properly, and that the confections they serve are of the highest possible quality.
Here is some more information about becoming a baking or pastry manager:
|Education Required||High school diploma, though postsecondary training is helpful|
|Training Required||On-the-job training is common|
|Key Skills||Business, communication, customer service, organization, physical stamina, baking|
|Certification||Certification is optional|
|Job Growth (2018-28)||11% for food service managers*|
|Median Salary (2019)||$41,137 for bakery managers**|
Source: *U.S. Bureau of Labor Statistics, **Payscale.com
What Types of Programs in Bakery and Pastry Management Are Available?
Many schools offer baking and bakery management programs at the undergraduate certificate and associate's degree levels. Though not as common, programs at the bachelor's degree level can also be found. MBA programs with concentrations in hospitality management and culinary arts are also available, but these may not specifically reference bakery management.
Content varies from program to program, but sanitation, event management, production management, food marketing concepts and labor management are likely course topics. The management-oriented courses in these programs are often intermixed with courses on baking techniques. As a program graduate, you'll be qualified to get on a management track as a bakery management trainee.
Where Do Professionals Work?
Supermarkets, independent retailers, wholesalers, food service companies, theme parks, restaurants and resorts all run bakery operations that require the services of bakery and pastry managers. Bakery managers at large operations might have job titles such as production manager, production supervisor or quality control supervisor. Although figures on the number of management-level personnel weren't available, the U.S. Bureau of Labor Statistics (BLS) reports that approximately 356,400 people worked as food service managers as of 2018. Employment was expected to increase by 11% between 2018 and 2028.
What Will My Job Duties Be?
Your responsibilities will center on ensuring that a bakery provides quality products and customer service, conducts its operations efficiently and remains profitable. In meeting these objectives, you'll monitor the inventory of baked goods and pastries, order baking supplies, read sales reports, assess customer demand and make production decisions based on demand.
You'll hire, train and assign tasks to employees, create work schedules and discipline those who demonstrate improper conduct or fail to perform. You'll also interact with customers to learn their preferences, answer questions or resolve complaints. In small or medium operations where you're the owner, partner or senior supervisor, you'll have a role in devising marketing plans and setting company policy.
What Can I Expect to Earn?
According to Payscale.com as of November 2019, most bakery managers made $30,000 and $61,000 per year. Salary only increased slightly with experience, as the report showed that the estimated median annual salary only increased from about $13.87 per hour for entry-level workers to $16.92 per hour for those with 10-20 years of experience.
What Are Some Related Alternative Careers?
If you are looking for a high-level position within a baking and pastry establishment, you might also think about becoming a chef. However, it's important to note that, in addition to administrative duties, chefs are also responsible for menu development and recipe testing, so you need to have strong culinary skills in order to get this job. If you are looking for a lower-level food preparation job, you could consider becoming a baker. Although no formal education is required for this job, a postsecondary certificate or associate's degree in baking and pastry arts can boost your job prospects.