Job Description

The Plant Manager will oversee all operational, technical and quality-related activities in the bakery and pastry production facility. This role combines full plant management with hands-on leadership in production, quality control and product development. The successful applicant is responsible for ensuring efficient manufacturing, consistent product quality, compliance with food-safety standards and continuous improvement of processes and formulas.

Key Duties & Responsibilities:

1. Factory & Operations Management

o Lead and supervise all daily operations of the bakery and pastry plant.

o Plan production schedules, allocate workforce and ensure targets for output, efficiency and quality are met.

o Implement and enforce SOPs, safety standards and manufacturing best practices.

o Manage cost control, yield optimization, waste reduction and production efficiency initiatives.

o Coordinate preventive and corrective maintenance for equipment and production lines.

2. Production Management (Including Hands-On Execution When Required)

o Oversee the full production process including mixing, fermentation, shaping, baking and finishing.

o Troubleshoot process deviations and adjust parameters or formulas to maintain consistency.

o Train production staff and ensure adherence to technical standards and procedures.

o Support or directly perform critical production tasks when staffing or operational needs require it.

3. Quality Control & Food Safety

o Implement, monitor and maintain HACCP, GMP/GHP and sanitation programs across the facility.

o Establish QC checkpoints and monitor product quality throughout production.

o Conduct or supervise QC tests such as dough evaluation, baking trials, sensory checks and shelf-life monitoring.

o Approve raw materials, verify supplier compliance and maintain quality documentation.

o Lead corrective actions, internal audits and support external inspections.

4. R&D and Product Development

o Develop, reformulate and optimize bakery and pastry products based on market needs.

o Conduct pilot tests and scale recipes from small trials to full industrial production.

o Document process parameters, create product specifications and validate final results.

o Introduce new products and improve existing ones to enhance quality, consistency and production efficiency.

Required Qualifications & Experience

o Post-secondary education in Food Science, Food Technology or a related field.

o Several years (7-10 years) of experience in bakery or pastry manufacturing, including production management, QC and product development.

o Strong understanding of HACCP, GMP/GHP and food-safety documentation.

o Experience with industrial bakery equipment and continuous production lines.

o Ability to lead teams while also performing technical tasks independently when necessary.

o Strong analytical, troubleshooting and problem-solving skills.

Employment Details

o Position Type: Full-Time, Permanent

o Hours: 40 hours per week (additional hours as required by production schedules)

o Location: Dartmouth, Nova Scotia, Canada

o Wage: TBD based on qualifications and previous experience

o Benefits: Health benefits and other employer-provided benefits as applicable.

Job Types: Full-time, Permanent

Pay: $70,000.00-$95,000.00 per year

Benefits:

Company events Dental care Extended health care On-site parking Store discount Vision care
Work Location: In person