Job Description

Position:

Bake Manager

Reports to:

Operations Manager

Schedule:

Full-time, variable schedule including early mornings, weekdays, weekends, and holiday coverage as needed

Position Overview:

The Bake Manager oversees all aspects of bread and pastry production at French 50, including team leadership, operations, administration, and logistics. This role is responsible for managing the Bread Lead and Pastry Lead, building and training a high-performing team, and ensuring consistent, high-quality baked goods. The Bake Manager also manages bakery delivery and logistics -- ensuring that products reach all locations, markets, and wholesale clients accurately and on time.

Key Responsibilities:

Team & Leadership

Supervise and support Bread Lead and Pastry Lead in daily operations Hire, onboard, and mentor new bake team members Cultivate a positive, efficient, and resilient team culture Deliver coaching, feedback, and support to all baking staff

Production & Quality Control

Oversee and approve daily and weekly bread and pastry production schedules Maintain quality and consistency standards across all baked products Ensure proper shaping, mixing, fermentation, baking, and finishing procedures are followed Collaborate with the Product Development Coordinator on seasonal launches and product innovation Troubleshoot production issues and ensure adherence to SOPs

Operations & Administration

Create, document, and maintain standard operating procedures for all bake-related tasks Track waste, yields, and batch performance; report on KPIs to Operations Manager Manage staffing levels in coordination with service needs and seasonal demands Ensure proper ingredient inventory levels, rotation, and ordering in collaboration with purchasing

Delivery & Logistics

Coordinate the preparation and packaging of outgoing bakery products for retail, market, and wholesale channels Oversee bakery delivery logistics -- including vehicle schedules, loading protocols, and routing Work closely with Market Lead and FOH team to ensure product volumes, labelling, and timing are accurate Implement systems for tracking outgoing orders and delivery success/failures Ensure delivery operations meet French 50's standards for quality, presentation, and service

Qualifications:

5+ years of bakery experience, including 2+ years in a leadership role Strong knowledge of artisan bread, pastry, and viennoiserie production Proven experience managing bakery operations, quality control, and delivery systems Skilled at building and leading productive, engaged teams Strong administrative, time management, and communication skills Familiarity with bakery logistics, including packaging, labeling, and temperature-sensitive transport Proficient with food safety standards and commercial kitchen operations Comfortable working early mornings and adapting to shifting operational needs

Additional Information:

This is a senior leadership position central to the quality and consistency of French 50's artisan bakery program Opportunities for strategic input on new locations, equipment selection, and bake program expansion Uniforms, staff meals, and performance-based perks may apply

Job Type:

FULL-TIME

Expected Hours:

40 hours per week

Job Type: Full-time

Pay: $40,000.00-$52,000.00 per year

Benefits:

On-site parking Store discount
Experience:

bakery: 3 years (required) Leadership: 2 years (preferred)
Work Location: In person