Summary
The role of the Production Manager is to oversee all operations of the Wilder Production Bakery. This person is passionate about baking and the food and beverage industry and reflects this in their role.
We are looking for an individual who will help us grow our brand and help as we transition to a larger commercial space.
“Forecast Coffee exists to create space to feed the soul, igniting our collective passion for each other, our community, and the outdoors.”
They are capable of following set recipes and delivering a high volume of food at consistently high standard and have confidence and awareness in the kitchen. They also have a strong work ethic, ability to stay calm under pressure and understand the importance of supporting the bakery staff. They are punctual, responsible and have a positive attitude toward their work and colleagues.
They live the Forecast and Wilder Core Values and strive to apply these to all duties within their role. They are the model of our core values and show the team the correct way to operate in our kitchens.
The Wilder Production Manager reports to the Executive Chef.
Purpose & Primary Duties
The main purpose of this role is to create and execute a full project plan to oversee all commissary production needs to supply our internal and external customers. As a growing business, we are looking for someone who has substantial experience in implementing processes within a large-scale production bakery.

The duties would include but not be limited to:

• Creating a production schedule that is efficient and produces all the necessary bakery items
• Creating a staff schedule that matches the forecasted production
• Monitoring quality and being responsible for all products leaving the Wilder Bakery
• Hiring and training new staff
• Production of some sauces/dressings for cafe use
• Product testing and recipe creation. Taking a product from idea through to sale, including all setups of systems, ordering of products, marketing responsibilities, and updating company information
• Involvement and contribution to menu planning, recipe development and product sourcing, as required
• Creating flavour databases and long-term schedules for releases
• Maintaining a clean and safe work environment at all times. This includes regular review of all equipment
• Adhering to Food Safe and Work Safe policies and requirements, and holding others accountable
• Quarterly review with individual bakery staff
• Creation of daily par counts, and using that information to bake, pull, finish, and order products
• Daily updating of stock and production through our counts, and inventory control programs
• Monitor, order, receive stock and process invoices from all suppliers using Inventory Management software
• Sourcing of products, ordering, creating and updating order guides, and investigating cost savings through supplier relationships
• Making sure processes are printed, displayed and completed each week (Temperature logs, weekly cleaning task sheets, finished production sheets, waste sheets, prep charts, order guide, etc.)
• Ensuring all production, sales and movements are tracked accurately and on-time according to the daily operations.
• Adhering to company policy as stated in the Company Management Handbook, at all times
• Other duties assigned by the Executive Chef, or Senior Management team
• Ability to lift up to 50lb

Other Duties

• Weekly meeting with the Executive Chef
• Assisting other locations when necessary
• Assisting with catering or other events outside of normal work hours

Qualifications and Experience

• Minimum 5-years kitchen experience, with at least 3-years in a high-volume bakery role, preferably in a commissary style production facility
• Previous production kitchen leadership role is a necessity
• Food Safe Level I

All applicants must be legally able to work in Canada
Job Type: Full-time
Pay: $25.00-$30.00 per hour
Expected hours: 40 per week

Licence/Certification:

• FoodSafe (required)

Work Location: In perso

The duties would include but not be limited to:

• Creating a production schedule that is efficient and produces all the necessary bakery items
• Creating a staff schedule that matches the forecasted production
• Monitoring quality and being responsible for all products leaving the Wilder Bakery
• Hiring and training new staff
• Production of some sauces/dressings for cafe use
• Product testing and recipe creation. Taking a product from idea through to sale, including all setups of systems, ordering of products, marketing responsibilities, and updating company information
• Involvement and contribution to menu planning, recipe development and product sourcing, as required
• Creating flavour databases and long-term schedules for releases
• Maintaining a clean and safe work environment at all times. This includes regular review of all equipment
• Adhering to Food Safe and Work Safe policies and requirements, and holding others accountable
• Quarterly review with individual bakery staff
• Creation of daily par counts, and using that information to bake, pull, finish, and order products
• Daily updating of stock and production through our counts, and inventory control programs
• Monitor, order, receive stock and process invoices from all suppliers using Inventory Management software
• Sourcing of products, ordering, creating and updating order guides, and investigating cost savings through supplier relationships
• Making sure processes are printed, displayed and completed each week (Temperature logs, weekly cleaning task sheets, finished production sheets, waste sheets, prep charts, order guide, etc.)
• Ensuring all production, sales and movements are tracked accurately and on-time according to the daily operations.
• Adhering to company policy as stated in the Company Management Handbook, at all times
• Other duties assigned by the Executive Chef, or Senior Management team
• Ability to lift up to 50l

Other Duties

• Weekly meeting with the Executive Chef
• Assisting other locations when necessary
• Assisting with catering or other events outside of normal work hour