Artisan Production Manager [Full Time] at Bread Alone Bakery

Town of Olive, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Aug, 26

Salary

70000.0

Posted On

31 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Bakery Production Leadership, Artisan Bread Production, Laminated Dough, Viennoiserie, Team Management, Quality Control, Food Safety, Performance Management, Production Planning, Staffing and Scheduling, GMP Compliance, Equipment Maintenance, Training and Coaching, Inventory Management, Time Management, Problem Solving

Industry

Food and Beverage Services

Description

Description Position Overview The Artisan Production Manager leads evening bakery production and Boiceville campus production operations, ensuring safe, efficient, and consistent execution across mixing, viennoiserie, bread production, baking, and pack out. This role combines hands-on production leadership with team management, training, quality control, food safety, and cross-functional communication to support Bread Alone's Purpose, Values, and Culture. The Production Manager is responsible for building strong habits, developing team members, solving operational challenges, and helping deliver high-quality organic breads and baked goods to our Hudson Valley and New York City channels. Hours: This position primarily supports afternoon and evening operations. Scheduled hours may vary based on business needs and can range between 2:00 p.m. and 10:30 p.m. Additional hours, extended shifts, weekends, holidays, and special events may be required during peak business periods or to meet operational needs. Duties and Responsibilities: Duties, responsibilities, and essential job functions include but are not limited to the following: Lead and manage the day-to-day responsibilities of the PM production shift, including PM mixing, viennoiserie production, bread production, baking, and pack out. Work a dynamic schedule based on business needs, including day, evening, late night, weekend, and holiday hours as needed. Oversee afternoon mixing production for products including croissant dough, brioche dough, scones, cookies, and other assigned doughs or mixes. Oversee afternoon viennoiserie production, including proofing, baking, finishing, and quality standards for croissants, danishes, brioche, and other laminated dough products. Oversee bread baking execution, including fermentation, proofing, scoring, oven loading, steam control, baking, and cooling standards. Oversee the daily pack out process, including product accuracy, organization, invoice verification, quality checks, and timely handoff for delivery to Hudson Valley and New York City locations. Ensure supervisors and professionals follow production schedules, complete work correctly and on time, and uphold Bread Alone standards for safety, food safety, quality, and culture. Provide hands-on training, coaching, and performance management to support continued team development and consistent execution. Collaborate with department leadership on staffing needs, candidate trials, hiring decisions, onboarding, scheduling coverage, time off requests, and call-outs. Collaborate with culinary leadership to support sanitation functions and teams. Maintain full working knowledge of safe equipment operation, calibration, routine maintenance, troubleshooting, and escalation processes within the department. Communicate clearly with leadership and cross-functional partners about operational issues, product quality, staffing, performance concerns, and opportunities for improvement. Document, update, and implement operating procedures, training materials, and quality standards to improve organization, consistency, and efficiency. Routinely inspect ingredients and finished products, address defects, and take ownership of corrective action when standards are not met. Use sales, menu, and production information in partnership with retail and bakery leaders to support production planning and menu execution. Adapt to evolving company needs and support additional responsibilities as required. Requirements Required Qualifications: Bakery production leadership experience or equivalent hands-on production management experience. Strong working knowledge of artisan bread, laminated dough, baking, proofing, pack out, and production flow. Ability to lead by example while working alongside the team in a fast-paced production environment. Demonstrated ability to train, coach, hold standards, and address performance or compliance concerns appropriately. Strong communication, organization, problem-solving, and time management skills. Working understanding of food safety, personal safety, GMPs, sanitation standards, and safe equipment operation. Ability to learn and use physical and technological systems required for production, scheduling, communication, and operational follow-through. Respect for and comfort with a diverse and inclusive workplace. Preferred Qualifications: Experience managing evening, overnight, or multi-shift bakery production teams. Experience with organic bread production, sourdough production, viennoiserie, or high-volume artisan bakery operations. Experience using production schedules, ordering systems, sales information, or labor planning tools to guide daily decisions. Physical Requirements and Work Environment: 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. 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.

Responsibilities

Lead evening bakery production operations including mixing, baking, and pack out for Hudson Valley and NYC channels. Manage team performance, ensure food safety standards, and coordinate cross-functional communication to maintain high-quality organic baked goods.