Bakery Production Manager

Harper Associates•Troy, MI

12d•$90,000 - $100,000•Onsite

About The Position

We're an artisan bakery known for traditional methods, locally sourced ingredients, and baked goods that stop people in their tracks. As we grow, we're looking for an experienced Production Manager to lead our afternoon bread production team and keep the magic running smoothly — every single day.

Requirements

Proven experience as a Production Manager in an artisan bakery or specialty food environment
Deep, hands-on knowledge of artisan bread techniques — fermentation, shaping, dough starters, baking — the full picture
Experience managing food costs, labor targets, and production schedules against real sales demand
Strong leadership with a track record of training and motivating hands-on teams
Mechanical aptitude — comfortable troubleshooting and maintaining bakery equipment
Sharp organizational and communication skills; able to work cross-functionally with GM, sales, and production teams
Solid understanding of food safety and sanitation regulations
Comfortable in a fast-paced environment with early mornings, weekends, and holidays

Responsibilities

Lead all bread production hands-on — mixing, bench shaping, proofing, baking, and managing all dough starters in a lead-by-example style
Build and manage production schedules based on sales forecasts for both in-house and wholesale demand, with an eye on labor savings
Own end-to-end quality control: maintain and exceed labor and food cost targets, uphold all bread product standards
Lead training for all bread team members; assist in hiring and developing bread and packaging staff
Maintain and update the department recipe book and food cost models
Manage ingredient inventory — appropriate levels, freshness, product use dates, and organization
Collaborate with the GM to maintain morale and teamwork; consult with the Sales Team on new product development
Establish and rework process controls in both bread production and packaging
Oversee daily, monthly, and quarterly cleaning schedules — spotless equipment is the standard, not the exception
Maintain all foodservice equipment through proper usage, preventative maintenance, and staff training
Enforce health, safety, and sanitation standards in compliance with local and state regulations