Bakery Lead - Bread

The Position:

Leads and oversees the bread team's daily production, managing bread operations encompassing product development, menu planning, and fostering innovation. Additionally, handles bakery administration tasks such as product ordering, communication with wholesale accounts, and inventory management. Supervises the bread team and reports to the Head of Bakery.

Medical, dental, vision, company‑paid short‑ and long‑term disability, life insurance, paid parental leave, paid time off to rest, paid holidays, 401(k) with company match. 40 paid volunteer hours a year, profit sharing, participation in the Employee Stock Ownership Plan (ESOP), and the unique culture of employee‑ownership.

Norwich, VT; onsite daily.

$49,900 to $68,000 annual salary; commensurate with experience.

• Leads and manages the bread team with daily production and bread operations including product development and menu planning, innovation.
• Completes bakery administration tasks as necessary, including product ordering, communicating with wholesale accounts, and assisting in monitoring inventory.
• Works with the Head of Bakery to set sales and profit goals and ensures operating budgets are met or exceeded.
• Participates in monthly financial reviews and develops corrective action plans as necessary.
• Hires, trains, and mentors employees who thrive in the bakery and our mission‑driven culture. Manages the bakery intern program, including hiring and reviewing.
• Works cross‑functionally with departments in the facility and company wide.
• Collaborates with Wholesale/Catering Coordinator on product selection and how it fits into bread production.
• Leads suggestions for improvement and the development of the bakery.

• Minimum 6 years baking experience, in a professional baking environment.
• Experience in leading teams.
• Experience consistently producing exceptional baked products.
• Demonstrated ability in proficiency and accuracy with mixing dough, shaping, and baking bread.
• Can demonstrate capability and articulate how prior experiences will help transition into this role.
• Strong leadership skills: ability to set clear, measurable performance goals, coach, mentor, inspire, lead through change, and model desired behaviors, values and culture of KAB.
• Highly organized, motivated, and detail oriented: diligent and meticulous in making and receiving orders, following formulas and instructions accurately, planning and preparing for the day, keeping tasks on point and on time.
• Multitasking: ability to multitask and effectively share space, ingredients, and equipment with coworkers during production, juggle competing demands and prioritize without sacrificing quality, seek help when needed.
• Communication and collaboration: informs others of what is happening in the bakery, listens and respects others’ points of view, is receptive to feedback, openly communicates expectations and concerns, participates in team problem solving and decision making, works with coworkers to achieve common goals, communicates processes effectively.
• Reliability: punctuality and consistency in attendance, works flexible hours including weekends and holidays.

Physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to work in a standing position for extended periods.
• Use of hands to handle, control, feel objects, tools and controls.
• Physically demanding role: standing, walking, frequently lifting up to 10 hours a day.
• Must lift up to 50 pounds.
• Must operate commercial bakery equipment.
• Repeat same movements.
• Work regularly in kitchen environment where allergens may be present.
• Touch and taste food products that may contain allergens.

• Fast‑paced bakery environment.
• Exposed to hot temperatures and loud environment.

• Understands that safety is the responsibility of everyone at the organization.
• Respon…