Description

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.

Hours: Wednesday - Sunday 10:00 AM - 8:30 PM

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, Greenmarkets, 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, Distribution, Facilities, Retail, Finance, and other cross-functional departments.
Excellent communication, leadership, organizational, and problem-solving skills.
Proficiency with Microsoft Office, Google Workspace, and production management software.
Bilingual - English & Spanish preferred

Physical Requirements

Able to stand for long periods of time while executing tasks quickly and accurately.
Able to work in a physically demanding, fast-paced production environment.
Able to tolerate exposure to high levels of heat and cold.
Able to twist, bend, push, pull, move, and lift repeatedly for extended periods of time.
Able to lift to waist level and carry awkward or shifting weights up to 50 pounds in a safe and controlled manner.
Able to work with, handle, operate, and control hot equipment and hot products safely according to Bread Alone guidelines.
Able and willing to use required personal protective equipment and assigned uniform as required by company policy.

Work Environment

Bakery production environment with exposure to hot ovens, cold storage, loud equipment, flour, moving racks, and active production areas.
The bakery operates 365 days a year, and team members must be willing to work consistently throughout the year, including weekends and holidays.
Must follow all Good Manufacturing Practices, including removing visible or exposed piercings and body jewelry, personal accessories, and false nails, and refraining from makeup at work, including mascara, heavy foundation, or lipstick.
Must follow all Bread Alone safety guidelines, take responsibility for personal and team safety, and help mitigate unsafe conditions or practices.

Perks and Benefits

Competitive pay
Health Insurance
Dental Insurance
Company Paid Vision Insurance
Company Paid Life Insurance
Supplemental benefit options
401(k) with company match
Company-Wide Bonus Plan
Employee Stock Ownership Program
Employee Discounts
Company Events
Paid Time Off
Professional Development Programs
Referral Program
Anniversary recognition program
Opportunities for Growth
Flexible schedules

Bread Alone is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. We are also committed to compliance with all fair employment practices regarding citizenship and immigration status. We will provide reasonable accommodations for individuals with disabilities and for religious observances, provided that such accommodations do not create an undue hardship for the company.

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