Head Baker

The Director of Production / Head Baker is responsible for the overall leadership, performance, and strategic direction of production at Bread Alone's Boiceville Bakery. This position leads the entire production operation while directly overseeing the Bread Department. The role is accountable for product quality, food safety, operational execution, financial performance, workforce development, production planning, and continuous improvement across all production functions.

As the leader of the Bread Department, the Director of Production / Head Baker provides technical leadership for Bread Alone's artisan bread program, including production planning, recipe execution, quality standards, staffing, training, scheduling, and process improvement. The Director partners with the VP of Retail & Bakery Operations to develop and execute production strategies, operational priorities, capital improvement initiatives, and long-term capacity planning that support Bread Alone's operational, financial, and growth objectives.

Working collaboratively with the production leadership team, the Director ensures alignment across departments, maximizes facility performance, and preserves Bread Alone's commitment to artisan craftsmanship.

Job Requirements

Duties, responsibilities, and essential job functions include but are not limited to the following:

• Lead the overall production operation at the Boiceville Bakery while directly managing the Bread Department and ensuring operational excellence across all production functions.

• Provide technical leadership for Bread Alone's artisan bread program, including production planning, recipe execution, quality standards, process improvement, and continuous development of the bread program.

• Lead and develop the production leadership team by providing coaching, direction, accountability, and performance management to production managers while building leadership capacity through succession planning and professional development.

• Oversee staffing, scheduling, labor management, payroll, inventory, food cost, waste reduction, and departmental financial performance to achieve operational and financial objectives.

• Partner with the VP of Retail & Bakery Operations to develop and execute production strategies, operational priorities, capital improvement initiatives, and long-term capacity planning that support Bread Alone's growth and business objectives.

• Ensure production plans are executed efficiently and that finished products are accurately packed, staged, and prepared for distribution to Bread Alone cafés, Green markets, wholesale customers, and other business channels by partnering closely with the Distribution team to maintain product quality, order accuracy, and on-time delivery.

• Partner with the Facilities and Maintenance teams to ensure production equipment, building systems, and infrastructure are properly maintained, repaired, and optimized to support safe, reliable, and efficient operations.

• Collaborate with Retail, Sales, Distribution, Culinary, Finance, Food Safety, People Operations, and other cross-functional departments to improve operational execution, support new product development, and achieve company objectives.

• Champion product quality, food safety, workplace safety, regulatory compliance, and Bread Alone quality standards throughout the production operation.

• Drive continuous improvement initiatives by analyzing operational performance, identifying opportunities for greater efficiency, improving manufacturing processes, and reducing waste while maintaining artisan quality.

• Maintain and continuously improve recipes, production systems, SOPs, production books, training materials, and operational documentation.

• Manage vendor relationships and ingredient sourcing while monitoring quality, availability, and pricing.

• Travel regularly between Bread Alone locations, vendor facilities, and other business-related sites to support training, product pickups, operational initiatives, and cross-functional collaboration.

• Support sustainability initiatives by identifying opportunities to improve efficiency and reduce waste throughout the production operation.

• Serve as Manager on Duty when assigned.

• Perform other duties as assigned.

Qualifications

• Minimum six years of progressive leadership experience in artisan baking, food manufacturing, or high-volume production operations.

• Extensive experience leading artisan bread production, including fermentation, mixing, shaping, baking, recipe development, production planning, and quality systems.

• Demonstrated success leading multiple production teams in a fast-paced production or manufacturing environment.

• Strong financial acumen with experience managing labor, budgets, inventory, food cost, waste, and cost controls.

• Proven ability to recruit, coach, develop, and retain high-performing production leaders and teams.

• Experience developing operational strategies and driving continuous improvement across a production organization.

• Experience partnering across Operations,…