Bakery Director

BAKERY DIRECTOR

Position Type: Full-Time
Minimum Hours: 55 hours per week
Schedule: 5½-day work week
Reports To: Senior Management

POSITION SUMMARY

We are seeking an experienced, hands-on Bakery Director to oversee the Bakery Departments across all company locations.

The Bakery Director will be responsible for the overall leadership, performance, operations, staffing, production, product quality, inventory, ordering, merchandising, food safety, training, and profitability of the Bakery Departments company-wide.

This is a high-level, hands-on leadership position requiring extensive bakery and management experience. The ideal candidate must be willing to work a demanding schedule, lead by example, travel between locations, and maintain consistently high standards across all stores.

MINIMUM REQUIREMENTS

• Must be 18 years of age or older.
• Minimum of 5 years of management experience is required.
• Significant experience in a bakery, supermarket, grocery store, commercial bakery, or related food-service environment.
• Strong knowledge of bakery production, baking techniques, decorating, preparation, presentation, and merchandising.
• Proven ability to manage employees and lead a department or multiple departments.
• Experience overseeing bakery production and high-volume operations strongly preferred.
• Must have reliable transportation and be able to travel between all company locations as needed.
• Must be available to work a minimum of 55 hours per week.
• Weekends and holidays are required.
• Must be available to work a 5½-day work week.
• Must be flexible to respond to operational needs across multiple locations.
• Strong communication, leadership, organization, and problem-solving skills.
• Ability to work in a fast-paced, physically demanding environment.
• Ability to stand for extended periods and perform physical duties associated with bakery operations.

KEY RESPONSIBILITIES

• Oversee the Bakery Departments at all company locations.
• Establish and maintain consistent company-wide standards for quality, freshness, cleanliness, presentation, production, and customer service.
• Regularly visit locations to inspect departments, identify opportunities, and ensure standards are being followed.
• Work directly with Bakery Managers and department leadership to improve performance and accountability.
• Develop and implement procedures to improve efficiency, productivity, consistency, and profitability.
• Ensure all locations are operating according to established bakery standards.

Bakery Production & Quality

• Oversee daily bakery production and ensure appropriate quantities are produced based on sales and customer demand.
• Maintain high standards for product freshness, quality, appearance, taste, consistency, and presentation.
• Ensure proper preparation, baking, cooling, decorating, packaging, labeling, and merchandising of bakery products.
• Establish standardized recipes, procedures, portion sizes, and production expectations.
• Monitor product quality and address issues immediately.
• Ensure consistent execution of products across all locations.
• Identify opportunities for new products, seasonal offerings, and improvements to the bakery program.

Ordering & Inventory

• Oversee purchasing and ordering practices across all locations.
• Monitor inventory levels and minimize out-of-stocks, overstock, waste, and spoilage.
• Work with management and vendors to maintain appropriate product availability.
• Analyze sales and inventory information to improve production and purchasing decisions.
• Maintain appropriate product mix based on customer demand and store needs.
• Establish production and ordering guidelines to reduce unnecessary waste.

Financial & Operational Performance

• Monitor bakery sales, margins, labor costs, waste, and overall profitability.
• Identify opportunities to increase sales and improve margins.
• Establish accountability for department-level performance.
• Review performance with Bakery Managers and provide direction for improvement.
• Implement strategies to control costs while maintaining product quality.
• Monitor labor productivity and ensure staffing levels appropriately support sales and production requirements.
• Identify operational inefficiencies and implement corrective action.

Staffing & Team Development

• Assist with recruiting, interviewing, hiring, training, and development of Bakery Department employees.
• Establish staffing expectations and ensure appropriate coverage at each location.
• Hold Bakery Managers and employees accountable for performance and company standards.
• Train and develop employees to create a strong pipeline of skilled bakery personnel.
• Develop consistent training procedures and production standards across all locations.
• Address performance issues promptly and professionally.
• Promote teamwork, professionalism, accountability, and a strong work ethic.

Food Safety, Sanitation & Compliance

• Ensure all Bakery Departments follow applicable food safety, sanitation, health, and workplace safety requirements.
• Maintain clean, organized, and safe production and sales environments.
• Ensure employees follow proper food-handling, storage, temperature-control, and sanitation procedures.
• Ensure equipment and work areas are properly maintained and cleaned.
• Address safety, sanitation, or compliance concerns immediately.
• Maintain consistent food safety standards across all locations.

SCHEDULE & AVAILABILITY

This position requires a minimum commitment of 55 hours per week and is structured around a 5½-day work week.

Weekends and holidays are mandatory. The Bakery Director must have the flexibility to work around the operational needs of all locations.

Because this position oversees the Bakery Departments across the entire company, the Bakery Director must be willing and able to commute between locations as needed. Reliable transportation is required.

This is not a Monday–Friday office position. Candidates must understand and be comfortable with the hands-on, operational nature and demanding schedule of the position before applying.

COMPENSATION

Salary Range: $100,000-$110,000 annually

The listed salary range does not include any applicable holiday bonus. Holiday bonus compensation, when applicable, is separate from the advertised salary and is not included in the salary range above.

Salary will be based on experience, qualifications, leadership ability, and overall fit for the position.

IDEAL CANDIDATE

The ideal candidate is an experienced bakery leader who understands that success requires more than managing a single department or location. This individual must be able to lead people, manage production, control costs, maintain quality, solve problems, develop teams, and hold multiple locations accountable to the same high standards.

We are looking for a hands-on leader who leads by example, takes ownership, communicates effectively, and is willing to do what is necessary to keep the Bakery Departments operating at the highest level.

REQUIRED QUALIFICATIONS AT A GLANCE

✓ 18 years old
✓ Minimum 5 years management experience
✓ Bakery industry experience required
✓ 55 hours per week
✓ 5½-day work week
✓ Weekends required
✓ Holidays required
✓ Reliable transportation required
✓ Ability to travel between all locations
✓ Strong leadership and communication skills
✓ Hands-on management approach
✓ Experience overseeing high-volume bakery operations preferred

Equal Opportunity Employer

Pay: $100,000.00 - $110,000.00 per year

Benefits:

• Employee discount
• Paid time off

Experience:

• Bakery: 5 years (Required)
• Management: 5 years (Required)

Ability to Commute:

• Monmouth County, NJ (Required)

Willingness to travel:

• 75% (Preferred)

Work Location: In person

Salary : $100,000 - $110,000