KITCHEN PRODUCTION MANAGER (BAKERY)

Location: Berkeley, CA – Third Culture Bakery
Schedule: Full-time, 5 days/week, early morning shift (3:00 AM – 11:30 AM)
Compensation: Competitive hourly rate ($25–$30 per hour DOE) + health insurance and benefits
Start Date: ASAP

ABOUT US

We are Third Culture Bakery, the beloved home of the Original Mochi Muffin®, butter mochi donuts, and other creative pastries and drinks inspired by the experience of growing up between cultures as “third culture kids.” Since starting small, our Mochi Muffin® quickly gained a Bay Area cult following, and by 2018 we had grown to serve over 60 wholesale locations with a full kitchen and retail team. At our heart, we’re a chosen family, and this bakery exists because of love. We want every person who walks through our doors to feel like part of that family.

JOB SUMMARY

The Kitchen Production Manager oversees all aspects of our bakery’s morning production. This is a hands-on leadership role: managing a 7-person team, planning daily production, overseeing quality control, and ensuring smooth communication between the kitchen, retail, and management teams. The Manager will also work closely with Sam, Culinary Director, on the execution of new and existing baking items, ensuring recipes are followed precisely, product consistency is maintained, and innovation is carried through to the kitchen. On the operational side, the role supports production planning and coordination across both retail and wholesale channels, helping to keep the bakery running seamlessly every day. The ideal candidate is bilingual (English/Spanish), has 3–4+ years of kitchen management experience, has a clean driving record, and thrives in a fast-paced bakery environment.

QUALIFICATIONS & SKILLS

• 3–4+ years of bakery or kitchen management and people managment experience (hands-on required).
• Bilingual in English and Spanish.
• Strong leadership, organization, and communication skills.
• Must have a clean driving record
• Proficiency with Gmail, Google Docs, and Google Sheets.
• Detail-oriented with a passion for consistent, high-quality baking.
• Ability to lift up to 50 lbs and stand for long shifts.
• Food Safety Manager certification (ServSafe or equivalent) required or obtained upon hire.

• Daily Production Planning: Set and communicate daily and weekly production numbers (batters, glazes, baked goods) to meet store and wholesale needs.
• Team Leadership: Supervise and coach a team of ~7 staff. Conduct check-ins at the start, middle, and end of each shift. Train team members in baking consistency and standard procedures. The Kitchen Manager provides the Production Team a feedback loop and is their accountability partner for ongoing training. This position manages reviews, works with HR to resolve any ER items that may come up and can provide coaching for the Production Team with the support of HR.
• Quality Control: Ensure every product is baked to Third Culture’s standards, checking oven temps, portion sizes, appearance, and taste. Confirm counts for retail and wholesale orders are accurate and double-checked. The Kitchen Manager ensures all Production members are trained in consistency and quality control and follow SOP. This position works with Operations to create SOPs where needed and/or update as new recipes and efficiencies occur.
• Inventory & Ordering: Track ingredient usage, manage stock, and place timely orders. Keep clear records using Gmail, Google Docs, and Sheets. The Kitchen Manager will be in charge of ensuring we are using FIFO, ordering the appropriate quantities of items, and at times, supporting with Costco runs.
• Communication: Coordinate closely with directors, retail leads, and delivery staff to keep production aligned with store and wholesale demand. Report daily production numbers and any issues. As part of the Leadership Team, The Kitchen Manager will be reporting to Directors and Owners of any updates in the kitchen including personnel updates, kitchen and inventory updates, facility updates, and have regular check ins with their team.
• Collaboration with Culinary Director: Partner with Sam, Culinary Director, on the execution of daily baking items as well as testing and rolling out new recipes. Ensure production teams are trained on new product procedures and that quality is consistent from trial to full launch.
• Food Safety & Cleanliness: Maintain a clean, safe, and organized kitchen. Ensure compliance with food safety standards (ServSafe practices) and proper equipment use. The Kitchen Manager will work closely with the Operations Director on Kitchen Safety and Food Safety compliance and support any trainings, re-trainings, or changes that may occur to ensure food safety.
• Problem-Solving: Quickly identify and troubleshoot issues, whether it is a shortfall in production, an equipment issue, or a supply gap, while keeping operations on track.