A Bakery Production Manager is responsible for overseeing the daily manufacturing
operations of a bakery, ensuring that all baked goods are produced safely, efficiently,
and to exact quality standards. This leadership role bridges the gap between raw
ingredients and finished goods by managing staff, workflows, and strict compliance
metrics.
Job Summary
The Bakery Production Manager coordinates all activities within the production
department. They lead the baking team, develop standard operating procedures (SOPs),
and manage resources to meet customer demand and business financial goals.
Key Areas of Responsibility
1. Production Planning & Execution
Scheduling workflows: Create and implement daily or weekly baking schedules
to ensure timely delivery of fresh goods.
Resource allocation: Determine the raw materials, equipment, and staff hours
needed for each shift.
Order fulfillment: Oversee wholesale and retail orders, ensuring product
availability and minimizing shortages.
2. Quality Control & Consistency
Enforcing standards: Monitor dough mixing, baking times, temperatures, and
decorating to ensure product consistency.
Sensory testing: Check the flavor, texture, and appearance of items against
target recipes.
Waste management: Review defective products and take corrective action to
minimize material shrinkage.
3. Staff Leadership & Development
Supervision: Hire, manage, and coach a team of bakers, mixers, and packagers.
Shift scheduling: Organize labor shifts to balance operational needs with labor
cost budgets.
Mentorship: Build training materials and train new staff members to work
independently.
4. Food Safety & Compliance
Regulatory alignment: Maintain strict compliance with FDA, USDA, or local health
regulations.
Sanitation management: Enforce Good Manufacturing Practices (GMP) and
deep-clean schedules for machinery.
Auditing logs: Keep records for ingredient traceability, batch formulations, and
food safety plans.
5. Inventory & Financial Control
Stock tracking: Manage inventory levels for raw ingredients, packaging, and
facility supplies.
KPI accountability: Track and report on performance metrics including labor
hours, overtime, and damages.
Vendor relations: Coordinate with purchasing to maintain reliable raw material
pipelines.
Typical Job Requirements
Experience: 3 to 7 years of hands-on management experience in a commercial or
large-scale food manufacturing environment.
Education: High school diploma required; a degree in Food Science, Business, or
certifications like the American Institute of Baking (AIB) is highly preferred.
Technical Skills: Deep understanding of "Bakers Math," industrial baking
equipment, and inventory software.
Physical Demands: Capability to stand for long periods and safely lift heavy
ingredient bags up to 50 pounds.
Pay: $20.00 - $24.00 per hour
Benefits:
- Employee discount
- Paid time off
Work Location: In person
