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Chaupain Bakery
Head of Bread Department
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What they do
A Baker assembles ingredients and bakes breads, pastries, or a variety of other baked goods. May specialize in baking a particular product, such as bread or cakes, or specialize in a particular style of baking. Works in an independent bakery, restaurant, grocery store, or food manufacturing facility.
$41,340 / year median in California
+8% projected growth
Job Description
Head of Bread Department Chaupain Bakery Laguna Hills, CA Job Details Full-time $75,000 - $90,000 a year 1 hour ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Employee discount Qualifications Bakery experience Bread making Developing new product formulations Recipe development Fermentation (food) Team development HACCP Production planning Dough preparation Full Job Description About Chaupain Bakery Chaupain Bakery is a growing artisan bakery known for exceptional breads, pastries, and handcrafted products. We are seeking an experienced Head of Bread Department to lead bread production, recipe development, and team management across our retail locations and commercial kitchens. Position Summary The Head of Bread Department oversees bread production, research and development, quality control, and team leadership. This role is responsible for developing new bread recipes, scaling production, maintaining quality standards, and leading a team of bakers and production staff. What You'll Do Develop and test new bread recipes, including baguettes, sourdoughs, enriched breads, and specialty loaves. Scale recipes from testing to full commercial production. Improve formulas to enhance flavor, texture, shelf life, and cost efficiency. Maintain detailed recipe documentation and production standards. Oversee daily bread production for retail and wholesale operations. Ensure quality, food safety, sanitation, and HACCP compliance. Lead, train, schedule, and develop a team of approximately five employees. Optimize workflow, reduce waste, and improve production efficiency. Qualifications 5-8 years of professional baking experience. Expertise in artisan bread, sourdough, and baguette production. Experience developing recipes from scratch and scaling production. Previous bakery leadership or supervisory experience. Strong understanding of fermentation, dough science, and ingredients. Knowledge of HACCP, ServSafe, or equivalent food safety standards. Ability to work early mornings, weekends, and production schedules. Benefits & Compensation Competitive salary of $75,000-$90,000 per year based on experience. Additional benefits discussed during the interview process. Chaupain Bakery is an Equal Opportunity Employer.