ABOUT CEOR
CEOR is a wholesale bakery in Santa Fe Springs supplying restaurants, grocers, and foodservice accounts across the LA basin. We run a tight floor, we ship on time, and our crew has been with us for years. We are hiring one more senior person — a shift lead who can run production when the owner isn't on the floor.
THE ROLE
You will be the most senior person on shift. You will run a crew of 9 to 15 bakers and packers, execute the day's production from our formula sheets, make the calls on batches and equipment, and hand off cleanly to the next shift. You won't be sitting in an office — you'll be on the floor, in the mix, 80 to 90 percent of your shift.
This is NOT a culinary or pastry role. This is wholesale: case counts, oven loads, dough temps, hitting the truck schedule.
WHAT YOU WILL ACTUALLY DO
- Set up and run production for the shift — mixing, scaling, baking, finishing
- Read our formula sheets and execute them; flag and fix scale-up issues
- Make the call on a bad batch, a hot proofer, an oven running off — and document it
- Troubleshoot deck ovens, rack ovens, spiral mixers, dividers, retarder-proofers before calling for service
- Direct the crew clearly in both English and Spanish, keep the floor moving
- Hand off shift with a clean board, an honest count, and a heads-up on anything the next lead needs to know
- Hold the line on food safety, sanitation, and SQF/HACCP basics
You are NOT doing: hiring/firing, customer service calls, payroll, or write-ups. The owner handles those. You bring problems to us with a recommendation; we decide.
WHAT WE NEED FROM YOU
Required:
- 5+ years in a wholesale or commercial bakery (retail/café/hotel bakery is not the same job — please don't apply if that's your only background)
- 2+ years leading a station or a small crew — title doesn't matter, the experience does
- Hands-on with deck/rack ovens and spiral mixers; can troubleshoot common breakdowns
- Comfortable reading formula sheets and scaling production up or down
- Functionally bilingual English/Spanish on the floor — you can give instructions, hear a problem, and pick up the phone in either language
- Reliable. Show up on time, every shift. We'll call your references about this.
- Willing to flex across shifts — overnight, early AM, or day — based on production needs
Day one or within 60 days:
- ServSafe Food Handler card (we'll reimburse if you don't have one)
- ServSafe Manager certification within 60 days (we pay for it)
Nice to have, not required:
- Certificate from a baking program (SF Baking Institute, AIB, community college) — useful but not a substitute for floor time
- SQF / HACCP exposure
- Experience with PLC-controlled ovens or automated proofing systems
PAY & WHAT WE OFFER
- $28-32/hr depending on experience. Start at $28 with a clear path to $32 at the 6-month mark if you're running shift solo by then.
- Overtime paid per CA law
- Paid sick leave per CA law
- Free product (within reason)
- Real growth: this role can become a salaried production supervisor in 18 to 24 months.
HOW TO APPLY
Send a resume — or just a short note about where you've worked, what those bakeries produced, and how big the crews were. Put "Shift Lead" in the subject line if you reach out directly.
Strong candidates come in for a paid 6-hour working interview on the floor — we pay you for your time whether or not we make an offer.
CEOR LLC is an equal opportunity employer.
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EN ESPAÑOL
LÍDER DE TURNO DE PRODUCCIÓN — PANADERÍA MAYORISTA
CEOR es una panadería mayorista en Santa Fe Springs que abastece a restaurantes, supermercados y servicios de alimentos en todo el área de Los Ángeles. Estamos contratando a un líder de turno que pueda dirigir la producción cuando el dueño no esté en el piso.
Serás la persona con más experiencia en tu turno. Dirigirás un equipo de 9 a 15 panaderos y empacadores, ejecutarás la producción del día según nuestras hojas de fórmula, tomarás las decisiones sobre las tandas y el equipo, y entregarás el turno de manera limpia. Estarás en el piso, con las manos en la masa, el 80 al 90 por ciento de tu turno.
NO es un puesto de chef de pastelería. Es panadería mayorista: cuentas por caja, cargas de horno, temperatura de masa, cumplir con el horario de los camiones.
REQUERIDO:
- 5+ años en una panadería mayorista o comercial (panadería de cafetería, hotel, o tienda no cuenta)
- 2+ años dirigiendo una estación o un equipo pequeño
- Manos a la obra con hornos de piso/rack y mezcladoras espirales; sabes resolver problemas comunes
- Cómodo leyendo hojas de fórmula y ajustando la producción
- Bilingüe funcional inglés/español en el piso
- Confiable. Llegar a tiempo, cada turno.
- Disponible para flexibilidad de turnos
PRIMER DÍA O DENTRO DE 60 DÍAS:
- Tarjeta ServSafe Food Handler (te reembolsamos si no la tienes)
- Certificación ServSafe Manager dentro de 60 días (la pagamos)
PAGO:
$28-32/hr según experiencia. Comienzas en $28 con un camino claro a $32 a los 6 meses si estás dirigiendo el turno solo para entonces. Tiempo extra y días por enfermedad pagados según ley de CA.
Los candidatos fuertes vienen a una entrevista de trabajo pagada de 2 horas en el piso — te pagamos por tu tiempo, hagamos oferta o no.
CEOR LLC es un empleador con igualdad de oportunidades.
Pay: $28.00 - $32.00 per hour
Work Location: In person
