Join our team!

Reports to: Kitchen Operations Director

Direct Reports: Bread Production Lead, Pastry Production Lead, Production Support Lead (shared report with Evening Manager), Dish Support Team (shared report with Evening Manager)

The Daytime Manager is, in short, responsible for keeping a supervisory eye on the kitchen during daytime production shifts (typically between 7a-3p). This Manager serves as the main point of contact for all Bread Production, Pastry Production, and daytime Dish Support staff. Along with the Evening Manager, they are the final decision makers for shifting staff around to cover any staffing gaps.

The Daytime Manager is responsible for making sure operational systems and documents in the kitchen are consistently and accurately used by the Production Leads. Decisions regarding safety, performance notes, or discipline of peers should be communicated with the Kitchen Director.

This position is expected to spend about 80% of the work week in the kitchen working alongside Production Departments, and 20% for administrative duties. In all aspects, this is a decision-making role and leadership position within our team.

Production + Kitchen Maintenance

• Knowledge or working knowledge of daily tasks and procedures of all kitchen departments, with more specialized knowledge of the processes of bread production, pastry production, and production support

• Plays a floating role on Bread and Pastry Production teams

• Acts as a liaison between the Bread and Pastry Bake Lead(s) and the Bread and Pastry

• Production Lead(s) helping to resolve product issues, in collaboration with the Evening Manager

• Assists in regular weekly ingredient inventory; helping to adjust order pars; placing orders as needed if the Kitchens Operations Director is absent

• Ensures weekly production tasks are set by Leads

• Ensures the kitchen is properly shut down at the end of the day, verifying checklists submitted by the Bread Production and Pastry Production Leads

• Intermediate knowledge of Cybake (can train); Reviews bread and pastry orders twice a week, and communicates any big changes from week to week with production teams

Operational Support

• Ability to troubleshoot general kitchen issues with the Kitchen Operations Director

• Reviews Operational procedures regularly with Kitchen Operations Director to ensure that systems remain relevant, efficient, and consistently executed by teams; Assists in creating and regularly updating SOPs and checklists with the Production Leads to be reviewed by the Kitchen Operations Director

• Fills out Daily Manager Log (documentation of how the day went, any staff call-outs, maintenance needs, wins, etc.)

• Documents and communicates any performance issues with the Kitchen Operations Director

Hiring and Staffing

• Assists Kitchen Operations Director in the interviewing and hiring process

• Drafts the weekly schedule for Bread and Pastry Production teams in collaboration with Evening Manager 2 weeks in advance for Kitchen Operations Director to publish

• 1st line of defense in covering any daytime shifts if anyone calls out; works with Evening

• Manager and Kitchen Operations Director to coordinate any additional coverage

• Manages staff breaks, ensuring that staff is taking breaks in a timely manner and that there is coverage of tasks during breaks

Qualifications

• 2+ years bakery production, food service, or other hospitality experience

• Previous management experience preferred

• Competent in Google Suite, and ability to learn bakery-specific software

• Comfortable lifting and moving objects up to 50 lbs.; Comfortable working around hot ovens and in cold walk-in coolers; Ability to stand, lift, and bend for extended periods of time

• ServSafe certified (or willingness to complete certification upon hire)

Full-Time

This position requires some flexibility in schedule to support a 7-day operation, but will typically work 5 days a week from about 6am - 2pm or 7am - 3pm

Salary: $52,000-62,000/year

Benefits:

• 15 days PTO in year 1, plus paid sick leave

• 401(k) with generous employer matching

• Flexible, employee-selected cafeteria plan (Section 125) allowing for pre-tax contributions toward dental, vision, and supplemental health coverage beginning April 2026.. Note: This plan does not include major medical coverage.

• Employee discount for all products, classes, and events

• Excellent snack options

Performance reviews with compensation adjustment after 6 months, then annually thereafter

Reports to: Kitchen Operations Director

Direct Reports: Bread Production Lead, Pastry Production Lead, Production Support Lead (shared report with Evening Manager), Dish Support Team (shared report with Evening Manager)

The Evening Manager is, in short, responsible for keeping a supervisory eye on the kitchen evening bake and production support shifts (typically between 1p-9p). This Manager serves as the main point of contact for all Bake, Production Support and evening Dish Support staff. Along with the Daytime Manager, they are the final decision makers for shifting staff around to cover any staffing gaps.

The Evening Manager is responsible for making sure operational systems and documents in the kitchen are consistently and accurately used by the Bake and Production Support Lead(s). Decisions regarding safety, performance notes, or discipline of peers should be communicated with the Kitchen Director.

This position is expected to spend about 80% of the work week in the kitchen working alongside Bake Departments, and 20% for administrative duties. In all aspects, this is a decision-making role and leadership position within our team.

Production + Kitchen Maintenance

• Knowledge or working knowledge of daily tasks and procedures of each kitchen department, with more specialized knowledge of the processes of Bake and Production Support

• Plays a floating role on Bake and Production Support teams; Assists Fulfillment Manager as needed

• Acts as a liaison between the Bread and Pastry Bake Lead(s) and the Bread and Pastry Production Lead(s) helping to resolve product issues, in collaboration with the Daytime Manager

• Assists in regular weekly ingredient inventory; helping to adjust order pars; placing orders as needed if the Kitchens Operations Director is absent

• Ensures weekly production tasks are set by Production Support Lead

• Communicates any product number changes to the Fulfillment Manager before fulfillment begins

• Ensures the kitchen is properly shut down at the end of the day, verifying checklists submitted by the Bake and Production Support Leads-

• Intermediate knowledge of Cybake (can train); Reviews bread and pastry orders twice a week, and communicates any big changes from week to week with bake teams

Operational Support

• Ability to troubleshoot general kitchen issues with the Kitchen Operations Director

• Reviews Operational procedures regularly with Kitchen Operations Director to ensure that systems remain relevant, efficient, and consistently executed by teams; Assists in creating and regularly updating SOPs and checklists with the Production Support and Bake Leads to be reviewed by the Kitchen Operations Director

• Fills out Daily Manager Log (documentation of how the day went, any staff call-outs, maintenance needs, wins, etc.)

• Documents and communicates any performance issues with the Kitchen Operations Director

Hiring and Staffing

• Assists Kitchen Operations Director in the interviewing and hiring process

• Drafts the weekly schedule for Bake and Production Support teams in collaboration with Daytime Manager 2 weeks in advance for Kitchen Operations Director to publish

• 1st line of defense in covering any evening shifts if anyone calls out; works with Evening Manager and Kitchen Operations Director to coordinate any additional coverage

• Manages staff breaks, ensuring that staff is taking breaks in a timely manner and that there is coverage of tasks during breaks

Qualifications

• 2+ years bakery production, food service, or other hospitality experience

• Previous management experience preferred

• Competent in Google Suite, and ability to learn bakery-specific software

• Comfortable lifting and moving objects up to 50 lbs.; Comfortable working around hot ovens and in cold walk-in coolers; Ability to stand, lift, and bend for extended periods of time

• ServSafe certified (or willingness to complete certification upon hire)

Full-Time

This position requires some flexibility in schedule to support a 7-day operation, but will typically work 5 days a week from about 12pm - 8pm or 1pm - 9pm

Salary: $52,000-62,000/year

Benefits:

• 15 days PTO in year 1, plus paid sick leave

• 401(k) with generous employer matching

• Flexible, employee-selected cafeteria plan (Section 125) allowing for pre-tax contributions toward dental, vision, and supplemental health coverage beginning April 2026.. Note: This plan does not include major medical coverage.

• Employee discount for all products, classes, and events

• Excellent snack options

Performance reviews with compensation adjustment after 6 months, then annually thereafter

Reports to: Kitchen Operations Director

Direct Reports: Fulfillment Team Members (Packers)

The Fulfillment Manager is, in short, responsible for keeping a supervisory eye on product fulfillment (3pm-9pm), ensuring that all orders go out accurately, and handed-off to the Delivery Team smoothly.

They assist the Evening Manager and Fulfillment Team with staffing assistance as needed. This Manager serves as the main point of contact for the Fulfillment Team, and the Accounts Director regarding any fulfillment changes, issues, or inquiries. This Manager may be cross-trained in the Bake Department and Production Support Department, helping to fill any staffing gaps as needed.

The Fulfillment Manager is responsible for making sure operational systems and documents in the kitchen are consistently and accurately used by the Fulfillment Team. Decisions regarding safety, performance notes, or discipline of peers should be communicated with the Kitchen Director.

This position is expected to spend about 80% of the work week in the kitchen working alongside Bake and Fulfillment Departments, and 20% for administrative duties.

Fulfillment + Kitchen Maintenance

• Knowledge of wholesale accounts and packaging preferences, Ability to pack all orders accurately and safely

• Ensures Order Paperwork is printed and sorted out in preparation for packing

• Reviews account feedback from the Accounts Director and escalates any issues regarding product quality with the Daytime and Evening Managers, and Kitchen Operations Director

• Assists in regular weekly inventory of product packaging and fulfillment supplies; working with Bakery Support Admin to place orders as needed

• Ensures the kitchen is properly shut down at the end of the day, verifying checklists completed by the Fulfillment team

• Knowledge or working knowledge of daily tasks and procedures of each kitchen department

Operational Support

• Ability to troubleshoot general kitchen issues with the Kitchen Operations Director

• Reviews Operational procedures regularly with Kitchen Operations Director to ensure that systems remain relevant, efficient, and consistently executed by teams; Assists in creating and regularly updating SOPs and checklists with the Kitchen Operations Director

• Fills out Daily Manager Log (documentation of how the day went, any staff call-outs, maintenance needs, wins, etc.)

• Documents and communicates any performance issues with the Kitchen Operations Director

Hiring and Staffing

• Assists Kitchen Operations Director in the interviewing and hiring process

• Drafts the weekly schedule for the Fulfillment Team in collaboration with Evening Manager 2 weeks in advance for Kitchen Operations Director to publish

• 1st line of defense in covering any fulfillment shifts if anyone calls out; works with Evening Manager and Kitchen Operations Director to coordinate any additional coverage

• Assists Evening Manager in coordinating staff breaks, ensuring that staff is taking breaks in a timely manner and that there is coverage of tasks during breaks

• Trains all new Fulfillment Team hires; fills out weekly metrics during training periods for Kitchen Operations Director to review

• Updates training resources in conjunction with the Kitchen Operations Director

Qualifications

• 2+ years bakery production, food service, or other hospitality experience preferred, but not required

• Previous management experience preferred

• Competent in Google Suite, and ability to learn bakery-specific software

• Comfortable lifting and moving objects up to 50 lbs.; Comfortable working around hot ovens and in cold walk-in coolers; Ability to stand, lift, and bend for extended periods of time

• ServSafe certified (or willingness to complete certification upon hire)

Approx. 30 hours/week

This position requires some flexibility in schedule to support a 7-day operation, but will typically work 5 days a week from about 3pm - 9pm

Salary: $39,000-46,500/year

Benefits:

• 10 days PTO in year 1, plus paid sick leave

• 401(k) with generous employer matching

• Flexible, employee-selected cafeteria plan (Section 125) allowing for pre-tax contributions toward dental, vision, and supplemental health coverage beginning April 2026.. Note: This plan does not include major medical coverage.

• Employee discount for all products, classes, and events

• Excellent snack options

Performance reviews with compensation adjustment after 6 months, then annually thereafter

• Bakes all loaves and pastries to specification, adhering to food safety protocols

• Accurately and safely packs bread and pastry orders for wholesale accounts

• Follows protocols for reporting product quality

• Proactively communicates with teammates to complete all daily tasks

• Maintains a clean and orderly kitchen

• Detail-oriented with a strong eye for quality and precision

• Ability to work efficiently in a fast-paced environment while maintaining high quality standards

• Comfortable lifting and moving objects up to 50 lbs.; Comfortable working around hot ovens and in cold walk-in coolers; Ability to stand, lift, and bend for extended periods of time

• Ability to work well independently and within a team

• Previous experience in a bakery or food production environment is a plus but not required

Must be able to work Mondays, Tuesdays, Wednesdays 1pm-9pm

Part-time to start with potential for full-time hours in late winter-early spring

Paid $19.29 - $25.36/hr compensation re-evaluated at 90-days based on kitchen competencies

Benefits:

• Paid time off and paid sick days

• 401(k) retirement plan with employer matching after 1-year

• Flexible, employee-selected cafeteria plan (Section 125) allowing for pre-tax contributions toward dental, vision, and supplemental health coverage beginning April 2026.. Note: This plan does not include major medical coverage.

• Employee discount for all products, classes, and events

• Excellent snack options