Job Description

Bread Bakery Manager

3+ years professional bread baking experience required

• At least 2 years experience in a high-volume bakery
• At least 2 years management experience.

Spanish language proficiency is a plus! Relocation assistance can be provided for out of area candidates.

Job Responsibilities:

Work with our Production Manager to lead our bakery team to complete production of between 200-2000 loaves and 150-3000 buns/rolls per day, along with other bread, pastry and food products, efficiently and to high standards of product quality. Comply with all local, state, and federal health and civil code regulations. Maintain housekeeping and sanitation standards on a regular, ongoing basis. Coordinate with packing & distribution teams to ensure timely delivery of product. Conduct inventory & ordering for food ingredients and kitchen supplies within established budget. Schedule bakers appropriately and as needed, hire & train new bakers to ensure smooth operations. Participate in performance evaluations to determine staff compensation. Integrate new products into the production schedule as requested. Inspect bakery equipment and complete regular maintenance, contracting with service technicians as necessary to ensure continued optimal functioning of equipment. Maintain strong communication with other bakery departments, managers & owner.

Candidate Requirements:

• Mastery of all aspects of bakery production: mixing, fermenting, dividing & shaping, proofing, and baking.
• Comfortable working with both naturally leavened and commercially yeasted doughs, as well as whole grain flours.
• Respectful, positive, team-oriented attitude with a problem solving mindset.
• Ability to motivate production team to efficient work pace and high quality output.
• Ability to evaluate the quality of finished product, using genuine love of good food as a guide
• Committed to maintaining and improving product quality, work pace and team morale over time
• Ability to work with and inspire a diverse team of coworkers with different ethnic and gender identities, sexual orientations, etc.

• Use of the following equipment:
• Planetary & spiral mixers
• Dough dividers and rollers
• Proofers & retarders
• Automatic deck oven loader
• Single circuit, steam-injected deck oven
• Steam-injected rack oven

All applicants must be:

• Available to work holidays, nights and weekends – Fridays and Saturdays are required.
• Able to lift 50+ lbs. frequently over the course of a shift, and 100+ lbs. occasionally
• Capable of working on your feet for 8-12 hours
• Legal to work in the United States

About the bakery:

Our goal is to make delicious/nutritious bread widely accessible, while strengthening local food systems. Since 2017, we have purchased and milled over 500,000 pounds of local grain. Food & Wine Magazine and The Food Network both named us one of the best bakeries in the country in 2020, when we also produced well over 100,000 loaves for COVID-19 related hunger relief packages.

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