We’re hiring a Kitchen Manager to lead daily operations of our growing bakery team. This is a role for someone who thrives on organization, team leadership, and operational excellence. You’ll ensure that production across our three verticals—farmer's markets, wholesale, and e-commerce—runs smoothly, efficiently, and in compliance with all food safety standards.
Who You Are:
4+ years experience in a kitchen or food production leadership role, managing a team
experience baking, understands how a bakery/commissary functions
A pro at systems, spreadsheets, and kitchen organization
Calm under pressure and an excellent communicator
Passionate about local food and clean ingredient sourcing
Food handler’s certification required
Punctual, reliable, with good problem solving skills, and can work well with others.
Ability to weigh, mix and bake products based on recipes and kitchen standards
Open to learning new techniques, such as vegan baking and wild fermentation
Attention to detail, thoughtful and organized in your work
Comfortable with working for 8+ hours, standing, lifting up to 50#, portioning and weighing doughs
What You’ll Do:
Supervise bakery team, manage staff and train/hire accordingly.
Manage inventory, place orders, and maintain vendor relationships
Track food and labor costs, minimize waste, and improve margins
Maintain Dept of Agriculture standards and standardize/organize kitchen
Oversee production scheduling for staff weekly as well as quarterly.
We speak both Spanish and English in the kitchen. (Tenemos un equipo diverso con la mayoria que puede hablar ingles y español.)
Hours are Mon-Friday, 6-2; we offer daily staff lunch and breads/treats to take home weekly. Hours will increase at peak holiday times and may include weekends
Please send a brief introductory email along with your resume that details your work experience.