We’re hiring a Kitchen Manager to lead daily operations of our growing bakery team. This is a role for someone who thrives on organization, team leadership, and operational excellence. You’ll ensure that production across our three verticals—farmer's markets, wholesale, and e-commerce—runs smoothly, efficiently, and in compliance with all food safety standards.
Who You Are:
- 3+ years experience in a kitchen or food production leadership role, managing a team
- experience baking, understands how a bakery/commissary functions
- A pro at systems, spreadsheets, and kitchen organization
- Calm under pressure and an excellent communicator
- Passionate about local food and clean ingredient sourcing
- Food handler’s certification required
- Punctual, reliable, with good problem solving skills, and can work well with others.
- Ability to weigh, mix and bake products based on recipes and kitchen standards
- Open to learning new techniques, such as vegan baking and wild fermentation
- Attention to detail, thoughtful and organized in your work
- Comfortable with working for 8+ hours, standing, lifting up to 50#, portioning and weighing doughs
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What You’ll Do:
- Supervise bakery team, manage staff and train/hire accordingly.
- Manage inventory, place orders, and maintain vendor relationships
- Track food and labor costs, minimize waste, and improve margins
- Maintain Dept of Agriculture standards and standardize/organize kitchen
- Oversee production scheduling for staff weekly as well as quarterly.
COMPENSATION:T
his position is: salaried, varies DOE, $65,00.00 - $80,000.00
We speak both Spanish and English in the kitchen. (Tenemos un equipo diverso con la mayoria que puede hablar ingles y español.)Hours are Mon-Friday, 6-2/3we offer daily staff lunch and breads/treats to take home weekly. Hours will increase at peak holiday times and may include weekends
Please send a brief introductory email along with your resume that details your work experience.
