The Senior Bakery Production Manager’s primary responsibility is to oversee all first shift baking and production at our modern-manufacturing facility. The Senior Bakery Production Manager is committed to uncompromising quality and craftsmanship in all aspects of our production and is responsible for ensuring that all products are prepared to Tatte specifications and ensures morning production is on time and consistent with relevant safety protocols and regulations. Additionally, a Senior Bakery Production Manager supports bakery leadership in areas including but not limited to customer service, food safety, inventory management systems and compliance with all Tatte policies as well as local and government regulations. This person is responsible for our equipment and for cultivating a safe work environment for all employees by maintaining high standards of cleanliness and food safety.

Summary of Responsibilities

• Ensuring consistent and quality products per Tatte procedures and specifications
• Scheduling team members and timely posting of team member schedules
• Directing the daytime production team to execute all production tasks efficiently, effectively, and safely
• Being responsible for the quality control process in producing, baking, finishing, picking, and packaging all goods, ensuring products are up to Tatte standards
• Maintains safety, sanitation, and cleanliness standards (Tatte, Local, State and Federal) of the entire premise, including sharing the responsibility of local and federal food inspections along with the Department of Transportation guidelines
• Responsible for first shift staff in the bakery, including adequate staffing, onboarding, managing, developing, and accountability protocols for all hourly bakery team members. This also includes a commitment to the safety and well-being of all employees.
• In partnership with the General Manager and bakery leadership team, assists with production and operational planning, including effectively and efficiently managing labor expenses and waste
• Maintains strong and effective relationships with all bakery & café managers
• Promotes, models, and maintains Tatte culture and adheres to all Tatte policies
• Active involvement in ongoing evaluation and development of team members
• Actively participates in management meetings to ensure effective and accurate communication of all relevant product and operational information
• Understands and follows crisis management procedures
• Other duties, as assigned

Working Conditions / Essential Functions

• Able to stand for 10 hours per shift/day, 5-days a week for an average workweek of 50 hours
• Able to grasp, reach overhead, push, lift and carry up to 50 pounds
• Must be available to work morning shifts during the week and weekend, and holidays (as needed)

Position Requirements

• 5 years managerial experience in a high-volume baking or other food production facility
• Ability or a willingness to learn to operate bakery manufacturing equipment such as deck ovens, proofers, rack ovens, fryers, etc.
• Ability to multi-task in a fast-paced, high-volume production bakery
• Ability to direct and manage a team of bakers through kind and empathetic leadership

Other Preferred Skills

• Familiar with Good Manufacturing Practices
• Experience building and mentoring high performance teams
• Fluency in Spanish and English