Bakery Operations Manager

To enrich the lives of our communities with the love and light of Jesus.

The Bakery Operations Manager leads all aspects of production kitchen operations, with a strong focus on team development, operational efficiency, product quality, and employee engagement. This role oversees kitchen leaders and team members while fostering a culture aligned with Five Daughters Bakery’s values and hospitality standards.

This position is responsible for developing strong leadership through coaching and mentoring, improving workflows and kitchen processes, and maintaining facility and equipment standards to ensure a clean, safe, and efficient production environment.

Through collaboration, communication, and continuous improvement, the Bakery Operations Manager ensures consistent quality and excellence across all kitchen operations while building strong teams and driving operational success.

• Provide oversight, coaching, and development of Kitchen Managers, Leads, and their teams
• Lead within a dynamic, fast-paced, 24-hour operational environment
• Ensure effective interdepartmental communication and cross-functional collaboration
• Oversee all kitchen production to ensure quality, consistency, and operational standards are met
• Conduct quality audits and ensure full food safety compliance (labeling, sanitation, procedures)
• Conduct weekly kitchen walkthroughs to assess cleanliness, organization, and equipment condition
• Oversee labor management in partnership with kitchen managers
• Ensure proper staffing levels and scheduling alignment with production volume
• Review and approve schedules based on operational needs and labor efficiency
• Monitor production forecasting and ensure product volumes are met and delivered to stores; troubleshoot shortages as needed
• Oversee training, coaching, and performance evaluations for managers and staff
• Identify and develop future leaders within the kitchen team
• Address employee concerns and support team wellness while fostering a strong values-driven culture
• Drive continuous improvement of processes, workflows, and kitchen layout
• Ensure all recipes meet quality and consistency standards
• Partner with the Director of Operations on creative product development
• Collaborate with Sales, Transportation, and Inventory teams on production planning
• Oversee kitchen equipment maintenance, upkeep, and proper usage
• Schedule and manage routine hood cleanings and fryer oil rotation
• Coordinate facility maintenance and ensure timely resolution of repairs
• Manage operational reporting systems (dough tracking, spreadsheets, etc.)
• Maintain on-call availability for 1st, 2nd, and 3rd shift support as needed
• Facilitate key meetings including kitchen manager, department, production planning, and cross-functional leadership meetings

• High school diploma or GED required;
  Bachelor’s degree preferred
• Must be 21 years of age
• Proven culinary experience in a high-volume kitchen or production environment
• Proven leadership experience in a high-volume kitchen or production environment
• Strong ability to lead, mentor, and develop teams
• Experience managing food and labor costs to meet operational goals
• Strong communication, organization, and problem-solving skills
• Ability to work a flexible schedule including nights, weekends, holidays, and 24-hour operational support
• High level of professionalism, integrity, and accountability in a fast-paced environment
• 10 days PTO (vacation/sick)
• Company contribution toward health, dental, and vision insurance
• Company-sponsored Employee Assistance Program (EAP)
• $50 monthly contribution toward YMCA gym membership