Artisan Production Manager [Full Time]

Bread Alone Bakery•Town of Olive, NY

4d•$62,400 - $70,000•Onsite

About The Position

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.

Requirements

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.

Nice To Haves

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.

Responsibilities

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.