Company description

Fresh, cheerful, and always delicious, Honey & Rye, a neighborhood bakery since 2013, is looking for an experienced, organized go-getter to manage bakery production for our growing business.

People are at the heart of what we do. From our team to local farmers and vendors, directly connecting our business practices to our local community isn’t always the easiest or most affordable option, but it is how we live our values.

Job description

Our Production Manager is tasked with ensuring the efficient and profitable performance of the bakery including company-wide baking production, employee management, back-of-house operations, and execution of business priorities as directed by the company’s Mission, Vision and Values set forth by the Founder.

REPORTS TO

Chief Operating Officer

REQUIREMENTS

4+ years of professional scratch-baking experience.
Preferred 3+ years supervisory experience.
Strong organizational and time management skills.
Demonstrated leadership skills including ability to communicate directly and effectively.
Dependable, flexible and team-oriented.
Physically able to stand long periods of time.
Commitment to executing company Mission, Vision and Values.

PTO + BENEFITS

PTO Years One & Two: 120 hours
PTO Year Three & Beyond: 160 hours
(Note: Calendar year begins with full amount of PTO; does not carry over)

Parental leave: Six weeks paid, option for an additional six weeks unpaid
Paid holidays
Group health insurance with HSA option
Retirement account with employee matching
Staff discounts

SALARY

Training wage starting at $45,760

Fully trained starting at $54,000 (within 3-6 months of hire)

DUTIES

Daily Production

Create pastry & bread production schedule, including integration of wholesale production, special orders, events & menu changes.

Manage holiday production and process in collaboration with Retail & Beverage Manager and Kitchen Manager.

Create & maintain efficient standard operating procedures for back-of-house production.

Support Kitchen Manager & leads in implementing production schedule.

Set expectations for quality control and product standards.

Maintain consistency in baking formulas.

Collaborate with R&D to develop new menu items.

Prioritize the use of seasonal & local ingredients.

Employee Management

Supervise Kitchen Manager.

Respond to back-of-house staff needs in the absence of the Kitchen Manager.

Manage hiring of back-of-house staff with support from COO.

Support Kitchen Manager in the hiring of back-of-house staff & tracking performance.

Create, maintain & support the execution of back-of-house training program.

Ensure on-going compliance with kitchen policies and procedures.

Set expectations for an efficient work pace among back-of-house staff.

Facilitate courageous conversations between Kitchen Manager & staff.

Back-of-House Operations

Oversee inventory management.

Coordinate with Retail & Beverage Manager & Kitchen Manager to ensure successful execution of wholesale accounts, special orders, holidays, menu changes, and special events.

Implement policies & procedures that ensure the optimal utilization of staff and resources.

Ensure compliance with health and safety guidelines.

Execution of Company Priorities

Identify and implement operational improvements that maximize efficiency and revenue.

Engage in long-term planning to support growth initiatives.

Ensure operational standards consistently meet with the Mission, Vision, and Values statement as set forth by the Founder.

https://bakehousemn.com

https://honey-and-rye.com

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

Deadline

March 23, 2025