Head of Bakery

King Arthur Baking Company•Norwich, VT

38d•Onsite

About The Position

The Head of Bakey oversees all aspects of daily bakery production and wholesale operations to ensure high-quality, consistent products that reflect King Arthur Baking's brand values. This role leads the creative vision for the bakery, driving quality standards. They report to and partner with the Director of Experience to inform and support the strategic direction of the flagship location The Bakery Manager builds and develops a skilled team of artisan bakers and pastry chefs, fostering a positive and collaborative culture focused on excellence and continuous learning. They work closely with Café and Kitchen leadership to ensure cohesive menu and merchandising strategies, and partner with company leaders to set financial goals, manage budgets, and optimize production efficiency. This role plays a key part in positioning the bakery as a unique and valued business unit within the organization.

Requirements

5-7 years of progressive bakery leadership with experience in high volume retail café and wholesale production. Formal education in baking/pastry arts or culinary management preferred.
Strong technical knowledge of artisan breads and pastries.
Proven track record of successfully leading teams and achieving operational goals.
Experience with Enterprise Resource Planning (ERP). Proficient with Microsoft Office suite.
We value those who can demonstrate capability and articulate how prior experiences will help them transition into this role.

Responsibilities

Oversee daily Bakery production, scheduling, and workflow to ensure efficiency and consistency. Establish and monitor production standards, formulas portioning and presentation. Ensures food and occupational safety standards compliance.
Leads and manages Wholesale business and develops effective programs and menus that respond to and serve local customers.
Leads and develops the creative vision for the Bakery. Evaluates existing programs and creates a culture of innovation and new product development. Establishes menu change timelines that align with seasonality and company initiatives. Ensures products align with KAB brand values and customer expectations.
Supports Bakery Leads to recruit, train and mentor artisan bread bakers and pastry chefs. Develop staff through coaching, performance management, and succession planning. Fosters a positive, collaborative, and high-performance work culture.
Partner closely with Café and Kitchen leadership to ensure collaborative and positive team culture, with a special focus on par setting, menu development, and attractive food merchandising.
Partners with Director to set sales and profitability goals via annual budget planning process. Manages Bakery budget, labor costs, COGs, and inventory to achieve financial targets. Identifies opportunities to increase efficiency, reduce costs and drive profitability.
Works cross-functionally with KAB business partners to drive continuous improvement and recognition of the Bakery as a unique and differentiating business unit in the company.
Provides hands-on support in bakery production when necessary to maintain operational continuity, model best practices, and reinforce a collaborative team environment.