Meat Sup vs Bakery Sup
Hello,
I am currently a bakery sup and have been learning the position for the past 2 months. When I started I had 0 bakery experience. I came from the deli where I worked for a few months. Before that I worked in meat which is where I have the most experience, I am comfortable with doing everything within the meat department. I wanted to know how the meat sup position is**. I was recently offered the position and want to know if it’s worth jumping ship without totally learning bakery as a sup**. What is difference between supervising meat and being a full time meat cutter who also wraps, does weigh ups, and chicken? I know I’m going to leading, delegating tasks and supervising the department but what other responsibilities would hold? Also how is the schedule? right now in the bakery I work at I am one of the 2 sups, right now my schedule is all over the place, some days I work until midnight others until 10pm others until 4pm and others starting at 6am. I also want to know if it’s reasonable for me to go into meat as a sup wanting a set schedule for example mornings only or starting at 6 am only. There is currently another sup in the meat department and their schedule is made around when the manager is there so some days he’s morning others he closes.
Thank you in advance.