Bakery Manager

We’re looking for a Production Manager to join our team! The Production Manager bears the full responsibility of making sure our kitchen team runs well and turns out beautiful and tasty food. Working with the General Manager, the Production Manager executes and strategizes for every aspect of running the kitchen at a high level.

The ideal candidate will be a person who gets things done and does them well! When you commit to improving your craft every time you practice it, your work’s shine reflects on you and that feels good. Our kitchen is clean, we fix things when they break, and we take care of our tools; we are looking for you to keep that going. Our Production Manager needs to be a team player who is not above any task (do you clean the grease trap?), and able to maintain a positive work environment while holding team members accountable to high standards.

We are looking for someone who can handle responsibility and work autonomously, which means you should be able to take charge, give and receive feedback with maturity, solve problems when they come up, and think ahead to prevent problems from coming up in the future. We are in a period of expansion for our business and the right candidate will be primed to take advantage of future growth opportunities.

A well-rounded candidate with varied knowledge in the kitchen will be most successful. In addition to making bagels and pastries, we cure our own lox and slice it daily. We also prepare sauces, eggs and meats for sandwiches and you should have the taste and creativity to help us build on that.

We make a lot of bagels and that requires planning your work well. This position requires someone who is highly organized, has strong communication skills, understands dependencies between tasks and can prioritize their own work as well as others’. Do you know how long tasks take to execute, and can you keep the team on track for production? Margins are made in the kitchen, and the Production Manager will have a bonus structure that reflects that potential to win.

A day in the life:

• Leading a team of 4-6 bakers through daily production

• Upholding kitchen cleanliness and taking care of our equipment & tools

• Maintaining high food quality and a commitment to freshness and good taste

• Training team on food safety and ensuring adherence to Dept. of Health standards

• Recipe development and maintenance including updated food costs

• Running production of our 24-hour bagels: mix dough, roll bagels, boil & bake

• Preparing cream cheese spreads, deli items, sandwiches and pastries with seasonal variations – there’s room to create here!

• Preparing weekly production agendas and schedule for the team

• Doing inventory weekly and submitting orders while adhering to food cost %

• Leading holiday production planning and creating new items

• Interviewing team candidates and making hiring recommendations

• Coaching team members for top performance and maintaining job accountability

• Working with management to introduce processes and structure as needed

Minimum requirements -- please make sure you meet these before applying:

• Minimum 6 years’ full-time experience working in a professional kitchen, including a minimum of 2 years of management/supervisory experience

• Active ServSafe Food Safety Manager certification and training

• Experience with recipe development & food costing

• Able to handle high-volume work and plan & execute for efficiency

• Solid math skills (scaling up/down recipes and calculating a recipe food cost, for example)

• Good problem solver and trouble shooter – a lot of issues come up in the kitchen!

• Technical knowledge at a high level: you have good knife skills, understand dough making and the science of cooking & baking

• Pictures of your product: What does your food look like?

• Fit enough to lift 50-lb bags of flour and stand on your feet for hours at a time

• Familiarity with our brand and products

• Above all, we value reliability. You must always be on time and ready to work at your best.

• We will ask for professional references as part of the interview process

Preferred qualifications -- these are nice-to-haves:

• An affinity for spreadsheets so you can calculate food cost by recipe and keep track of inventory

• Associate’s degree or more advanced in related fields: Culinary Arts, Baking & Pastry, Culinary Science or similar AND/OR Bachelor’s degree or more advanced in the sciences, engineering, math, business management or similar