Back of House Manager

About Arsicault Bakery

Arsicault Bakery is a beloved San Francisco Bay Area institution renowned for crafting world-class croissants, viennoiseries, breads, and pastries. We're seeking a dedicated Back of House Manager to join our team and help maintain the exceptional quality and standards that have made us a household name.

The Back of House Manager will oversee daily production operations and lead our bakery team in executing Arsicault's renowned products. This role requires a passionate leader with lamination expertise who can maintain our high standards while fostering a collaborative, respectful work environment. Reporting to the BOH General Manager, you'll be responsible for production management, team development, and ensuring consistent quality across all our offerings.

• Oversee daily production of croissants, viennoiserie, breads, quiches, and pastries to Arsicault's exacting standards
• Lead, train, and mentor back of house team members, creating opportunities for growth and skill development
• Create and manage staffing schedules to ensure adequate coverage and efficient operations
• Track and manage team timecards, ensuring accuracy and timely payroll processing
• Manage production schedules and staffing to ensure efficient operations and timely product delivery
• Execute and maintain lamination techniques and other specialized processes with precision and consistency
• Conduct quality assurance checks and provide constructive feedback to ensure all products meet Arsicault standards
• Collaborate with the BOH General Manager on production planning, menu execution, and operational improvements
• Manage inventory, ordering, and waste reduction to maximize efficiency
• Create and maintain prep lists to ensure seamless handoffs between shifts
• Foster a culture of respect, teamwork, and clear communication among all team members
• Maintain cleanliness and organization throughout all production areas according to health and safety standards
• Work hands‑on during production as needed while managing team workflows
• Address production challenges proactively and implement solutions in real‑time

• Minimum 1 year of lamination experience (croissants, viennoiserie, or similar products)
• Minimum 2 years of management or supervisory experience in a bakery or food production environment
• Proficiency with Microsoft Office, Google Suite, and scheduling/project management software
• Strong leadership and interpersonal skills with ability to train and develop team members
• Excellent organizational skills and ability to manage multiple priorities
• Effective communication skills in English and Spanish
• Strong math skills for recipe scaling, inventory, and production planning
• Ability to work early morning shifts (4:30 AM) including weekends and holidays
• Physical ability to stand for extended periods and lift up to 50 pounds
• Stamina to work 40+ hours per week in a fast‑paced, high‑volume environment
• Passion for artisan baking and commitment to quality craftsmanship

• Fluency in both English and Spanish
• 3+ years of management experience in artisan bakery or similar production environment
• Experience with inventory management systems
• Background in training and developing leaders for career advancement

• Annual Salary: $70,000 - $80,000
• Health, dental, vision, and life insurance
• Paid time off (PTO)
• Opportunities for professional growth and development

Arsicault Bakery is committed to creating an inclusive workplace. We encourage candidates from all backgrounds to apply.