Bakery Manager

One Off Hospitality Group Ltd•Chicago, IL

51d•$80,000 - $85,000•Onsite

About The Position

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home. The Bakery Manager is responsible for the day-to-day leadership and operations of the bakery, ensuring consistent product quality, efficient production, strong team performance, and an exceptional guest experience. This role combines hands-on baking expertise with people leadership, production planning, inventory management, and operational oversight. The ideal candidate is organized, collaborative, detail-oriented, and passionate about creating high-quality baked goods while building a positive and accountable team culture.

Requirements

5+ years of professional bread bakery or pastry experience, with previous leadership or management experience preferred.
Strong knowledge of baking techniques, production methods, and food safety standards.
Experience managing production in a high-volume restaurant, bakery, catering, or hospitality environment.
Strong organizational and time-management skills.
Ability to effectively manage multiple priorities in a fast-paced environment.
Strong communication and interpersonal skills.
Demonstrated ability to train, coach, and motivate a team.
Strong attention to detail and commitment to quality.
Ability to work flexible hours, including early mornings, weekends, and holidays as business needs require.
Ability to regularly lift and move bakery supplies and equipment as needed.

Responsibilities

Oversee daily bakery operations, including production, preparation, packaging, and presentation.
Maintain consistently high standards for quality, taste, appearance, freshness, and food safety.
Develop and manage daily and weekly production plans based on business needs, events, sales, and anticipated volume.
Ensure recipes, preparation methods, portion sizes, and presentation standards are followed consistently.
Monitor production levels and adjust as needed to minimize waste while maintaining appropriate inventory.
Ensure the bakery is clean, organized, properly stocked, and operating efficiently.
Recruit, train, coach, and develop bakery team members.
Create and maintain staff schedules based on business needs and labor targets.
Clearly communicate expectations, responsibilities, and performance standards.
Foster a positive, respectful, and collaborative work environment.
Conduct regular coaching and performance conversations with team members.
Lead by example and maintain a hands-on presence during production.
Collaborate with culinary and operations leadership on seasonal menus, new products, and special projects.
Develop and test new recipes and products when appropriate.
Maintain accurate recipe documentation and production specifications.
Stay current on bakery trends, techniques, ingredients, and equipment.
Manage ordering and inventory of ingredients, packaging, and bakery supplies.
Monitor food and supply costs and work toward established financial targets.
Maintain appropriate pars and communicate purchasing needs proactively.
Identify opportunities to reduce waste and improve efficiency.
Conduct regular inventory counts and investigate significant variances.
Ensure compliance with all company food safety, sanitation, and workplace policies.
Maintain proper food storage, labeling, temperature control, and sanitation practices.
Ensure bakery equipment is used safely and maintained appropriately.
Address food safety or equipment concerns promptly and communicate issues to leadership.
Coordinate bakery production for private events, catering, holidays, and special orders.
Ensure production timelines are clearly communicated and met.
Collaborate with event, culinary, and restaurant teams to execute large-volume orders successfully.
Maintain exceptional quality and presentation standards during high-volume periods.