PRODUCTION MANAGER / HEAD BAKER
SALARY | PERFORMANCE BONUS / 4AM - 2PM / LEAD THE BAKE FROM THE FIRST MIX TO DELIVERY
We're adding a commercial baking component to our operations at The Lake of the Ozarks and we need someone who owns the entire production floor from day one.
This isn't a one-man artisan shop. This is production. You'll purchase inventory, review orders, build the bake schedule, assign the crew, monitor dough from mix to proof to the oven, and make sure every product ships on time and meets spec. You're on the floor, not in an office. When the dough's wrong, you fix it. When the crew needs direction, you lead. When product leaves the building, it's right because you made it right.
If you're a head baker ready to run a real production operation, we want to talk.
The shift:
- 4:00 AM to 2:00 PM
- Full time, consistent schedule
What you'll own:
- Production planning from purchasing to route departure
- Mixing, dough development, fermentation and troubleshooting
- Proofing, baking, cooling and slicing quality
- Piece weights, dimensions, color, texture and appearance
- Labor management, scheduling and training
- Inventory, food safety and sanitation compliance
- Waste tracking and yield control
- Equipment checks and preventive maintenance
What you get:
- Competitive salary with bonus' based on KPI performance.
- Health insurance
- Simple IRA with employer match
- Paid vacation after one year
- A real leadership role with growth potential
What we need:
- Culinary school and/or baking education
- 3, 5 years commercial or high volume baking experience
- Experience with bakery management software
- Strong leadership and production management
- Understanding of dough science and bake parameters
- Someone who owns the floor. Every shift.
- Food safety mindset and attention to detail