Bakery Manager

What You’ll Be Doing: Lead the daily bakery operation, including production planning, staffing, scheduling, workflow, and assigning responsibilities to the bakery team. Oversee production of our signature bagels, breads, pastries, cookies, and other scratch-made bakery items. Build and manage daily production schedules and pars based on business volume, historical usage, catering and special orders, seasonality, and restaurant needs. Monitor mixing, proofing, baking, cooling, finishing, and storage processes to ensure recipes and production standards are followed consistently. Perform regular quality checks for taste, texture, appearance, freshness, portioning, and overall presentation. Lead, train, coach, and develop bakery team members while creating an organized, productive, and accountable work environment. Manage ingredient and supply inventory, ordering, receiving, rotation, and storage while maintaining appropriate stock levels. Monitor food cost, labor productivity, yields, overproduction, and waste and identify opportunities to improve efficiency without sacrificing quality. Troubleshoot production, recipe, quality, or equipment issues and make timely adjustments to keep the bakery running smoothly. Partner with culinary and restaurant leadership on seasonal items, new products, recipe testing, catering, special orders, and other bakery needs. Maintain a clean, organized, and inspection-ready bakery while ensuring food-safety, sanitation, labeling, storage, and workplace-safety standards are consistently followed. Jump into production alongside the team when needed—this is a hands-on leadership role, not a desk job. What You’ll Bring to the Table:3+ years of bakery leadership or bakery management experience.5+ years of professional baking experience, including strong knowledge of high-volume production, mixing, proofing, baking methods, recipe execution, troubleshooting, and quality control. Experience in a high-volume bagel shop, bakery, delicatessen, restaurant, or similar food-production environment strongly preferred. Proven experience leading, training, scheduling, and developing bakery or culinary team members. Strong understanding of production planning, inventory, ordering, food cost, yields, waste control, and labor management. Strong eye for quality, consistency, freshness, and presentation. Ability to organize multiple production priorities and perform well in a fast-paced, deadline-driven environment. Strong communication, organization, follow-through, and problem-solving skills. Southern Nevada Health District Food Handler’s Card (or the ability to get one).Legal eligibility to work in the U.S. under State and Federal guidelines.

Physical Requirements: Stand and walk for extended periods while working in a fast-paced bakery and kitchen environment. Lift and carry up to 50 lbs. of dough, ingredients, supplies, or equipment. Bend, reach, kneel, lift, push, pull, and perform repetitive hand and arm movements throughout the shift. Work safely around commercial ovens, mixers, proofers, racks, hot surfaces, coolers, freezers, and other bakery equipment.

Working Conditions: Ability to work early mornings, weekends, and holidays based on bakery production and business needs. Follow all uniform, grooming, hygiene, food-safety, and sanitation standards. Work as part of a high-volume bakery and restaurant team focused on quality, consistency, efficiency, and the guest experience.