Chicago, IL area Qualifications High School diploma with 7 years of Bakery Production Management experience or a Degree in Food Science with 3 years of Bakery Production experience. Bakery Management experience in a high-volume, from-scratch, commercial
Bakery:
formula ownership, batch scaling, dough temperature, hydration, proofing, baking, cooling. Hands-on experience with Commercial sheeting lines, industrial mixers, tunnel ovens, cooling/freezing systems, metal detection, and packaging operations. Strong working knowledge of AIB, SQF, BRC, HACCP, FDA, FSMA, GMP, Allergen controls, Traceability, and Food Safety Audit requirements. Bilingual (English / Spanish) is a plus. Key Responsibilities Manage day-to-day Bakery production from mixing through packaging, ensuring products consistently meet formula, quality, yield, and customer specifications. Lead production crews across mixing, forming, proofing, baking, cooling/freezing, packaging, and the Tzatziki production lane. Maintain strict compliance with SQF, HACCP, FDA/FSMA, Halal, GMP, allergen, traceability, metal-detection, and customer food-safety programs. Monitor and adjust formulas, dough conditions, equipment parameters, proofing, and oven profiles within approved specifications; troubleshoot production issues and coordinate corrective actions. Control production scheduling, material readiness, batch sizes, staffing, waste, rework, downtime, and overall line efficiency, coordinating with QA, Maintenance, Sanitation, Warehouse, and Shipping. Ensure accurate and timely completion of batch sheets, waste logs, changeover records, training records, deviation reports, metal-detection verification, and daily production reports. Build a culture of continuous improvement, accountability, training, audit readiness, and knowledge transfer, ensuring the department can consistently operate to standard.
