Commissary Bakery Manager

Benefits

• Health insurance
• Opportunity for advancement
• Paid time off
• Vision insurance

We’re hiring a Commissary Bakery Manager to lead production in our newly constructed state‑of‑the‑art central bakery, supplying fresh bread to multiple restaurant locations. This is a high‑volume, operations‑driven leadership role in a growing company with strong expansion plans.

Artisan baking experience is a plus, and food service experience is important; success in this role depends more on high‑volume production leadership, process management, and team execution than on traditional bakery credentials.

You’ll oversee overnight production, build scalable systems, and help prepare the operation for future growth, higher volumes, and additional locations.

• Lead overnight high‑volume bread production for multiple restaurant locations.
• Plan production schedules to meet forecasted demand and par levels.
• Manage, train, and supervise a team of bakers and production staff.
• Ensure consistent product quality, bake standards, and timing accuracy.
• Monitor labor efficiency, output targets, and waste reduction.
• Maintain food safety, sanitation, and regulatory compliance.
• Optimize workflows, prep systems, and production processes for speed, accuracy, and consistency.
• Oversee inventory, ordering, ingredient usage, and cost controls.
• Troubleshoot production issues in real time and keep operations on schedule.
• A full understanding of all equipment and the ability to coordinate maintenance as needed.
• Partner with leadership to scale production capacity and improve systems.
• Build structure, accountability, and a strong culture on the overnight shift.

• Experience leading high‑volume food production (bakery, commissary, restaurant ops, or manufacturing).
• Proven ability to manage teams, production flow, and deadlines in fast‑paced environments.
• Strong organizational, leadership, and problem‑solving skills.
• Comfort working late‑night / overnight shifts (midnight–2 AM start times required).
• Experience with forecasting, prep planning, inventory control, and labor management.
• Baking experience is a plus — operational leadership matters more.
• Interest in joining a growing company with long‑term career potential.
• Reliable, accountable, and comfortable owning results.

• Production goals consistently met on time and at scale.
• Strong labor efficiency and controlled overtime.
• Minimal waste and tight cost controls.
• Consistent product quality across all locations.
• A stable, well‑trained overnight production team.
• Systems and processes ready to support future volume growth.

Competitive pay based on experience. Leadership role in a new, state‑of‑the‑art production facility in downtown Tucson with opportunity for growth. Career path into senior operations or multi‑unit leadership. Regular performance appraisals to acknowledge our employees for their contributions, strengths and work well done. Affordable medical, dental and vision benefits for you and your family. Paid time off and paid sick time.

Employee discounts and additional team benefits.

Ability to stand for long periods and walking around for up to 6–8 hours at a time. Able to move, lift and carry heavy items (up to 50 regularly - 75 lbs occasionally). Full range of motion needed in wrists, hands, and fingers for mixing, kneading, shaping, proofing and baking. Able to frequently bend, kneel, twist and reach. Able to operate large equipment.

Frequent exposure and safely operate the use of sharp utensils, hot commercial ovens, mixers, bread slicers, and dough sheeters.

Technical

Skills:

Deep knowledge of baking techniques, ingredient properties, and artisan bread‑making techniques.

Training and Mentoring:
Train, coach, and mentor bakers on traditional and innovative bread‑baking techniques and safety procedures; lead by example with a self‑driven, dependable, and reliable work ethic.

Appraise staff performance, provide regular feedback and address poor performance through coaching and disciplinary measures.

Inspect all bread products to ensure they meet established standards for taste, uniformity, texture, and appearance.