Bakery Production Manager

Bakery Production Manager An Entrepreneurial Leadership Role with a Path to Managing Partnership This is not a typical bakery job. It is a platform. Simple Bakery & Market is looking for a production leader who is as comfortable talking to a wheat farmer as they are leading a team through a 4 a.m. production push—someone who sees each loaf as both a craft product and a community act. If you have ever wanted to build something meaningful, grow into ownership, and help define what artisan baking means in the Upper Midwest, read on. About Simple Bakery & Market For over sixteen years, Simple Food Group has woven itself into the fabric of Lake Geneva, Wisconsin—a community of farmers, tourists, families, and food lovers on the shores of one of the Midwest's most beloved lakes. Simple Bakery & Market at 521 Broad Street is our production heart: a bakery that takes its grain supply chain and relationship driven ingredients as seriously as its croissant lamination. We operate under a three-bottom-line philosophy—Great Food, Great Hospitality, and Strong Profits—and a servant leadership culture that treats every team member as a whole person with genuine potential. We are not just hiring a manager. We are investing in a leader. We are also in the early stages of developing Sheridan Springs, an 11.5-acre food and hospitality campus that will include an expanded bakery production facility, teaching kitchen, and event space. The person who joins us now will have a front-row seat—and a genuine voice—in shaping what comes next. The Opportunity This role is intentionally built for someone with an entrepreneurial mindset. You will not just manage production schedules—you will help shape the identity of our bakery for the next decade and more. Here is what that looks like in practice: A Path to Managing Partnership Simple Food Group is building a leadership pipeline that includes genuine equity and ownership opportunities. This role is explicitly designed as a proving ground for a managing partner track. High performers who demonstrate operational excellence, cultural alignment, and business acumen will have a structured pathway to co-ownership—not just a title change, but a real stake in what we build together. A Teaching Role We believe deeply in culinary education. Simple Food Group coaches the Badger High School ProStart culinary team as well as sitting on the boards of several culinary schools, and our new campus will feature a dedicated teaching kitchen. The Production Manager will have the opportunity to mentor emerging bakers, lead hands-on learning experiences, and partner with regional culinary programs—shaping the next generation of craftspeople in our region. A Grain-to-Table Leadership Role We source regionally and take our grain shed seriously. This role will include active collaboration with partners like the Artisan Grain Collaborative, Michael Fields Agricultural Institute, Bread Bakers Guild of America and UW-Madison—organizations working to strengthen heritage and identity-preserved grain varieties in the Midwest. You will not just bake with local grain; you will help identify varieties, work with farmers on quality and yield, and bring that story to our guests and the broader food community. A Community-Rooted Role Food is how we build trust in this community. The Production Manager will be a visible face of Simple's values—at the farmers market, in our relationships with local growers, and in the way our products reflect the landscape and people of the Geneva Lakes region. We want someone who sees the bakery as more than a business; it is a community institution. What You Will Do Lead Production with Precision and Craft Oversee daily bread, pastry, and prepared foods production across our bakery team Build and maintain production schedules that balance freshness, labor efficiency, and quality Ensure every product leaving our kitchen reflects our James Beard-aspiring standards Drive continuous improvement in recipe execution, waste reduction, and cost management Build and Develop Your Team Recruit, hire, and onboard production staff aligned with our servant leadership culture Create individual development plans and mentor bakers toward mastery and advancement Foster a no-drama, high-craft culture where people are proud of their work Serve as a teacher and coach—both formally (teaching kitchen) and daily on the floor Champion Our Grain Mission Develop and steward relationships with regional grain farmers and milling partners Collaborate with university and agricultural research organizations on grain variety testing and regional grain shed development Translate grain sourcing decisions into compelling product narratives for guests and wholesale accounts Represent Simple at regional food and agricultural convenings, farmer markets, and community events Manage Inventory, Costs, and Compliance Oversee ingredient ordering, receiving, and FIFO rotation systems Monitor food costs and implement intelligent waste reduction without sacrificing quality Maintain strict food safety, sanitation, and equipment standards Keep production facilities running beautifully—clean, organized, and operationally sound Contribute to Our Next Chapter Participate in strategic planning for the Sheridan Springs campus, particularly bakery production and teaching kitchen design Help define product lines, wholesale strategy, and community programming as we grow Think like an owner—because that is where this path leads Who We Are Looking For You do not need to be everything on day one—but you need to be genuinely committed to growing into it. Here is what we are looking for: Craft and Technical Depth Meaningful professional baking experience with strong command of bread and/or pastry fundamentals. Formal training valued; exceptional informal learning equally respected. Leadership That Serves Experience leading a kitchen team—and a genuine belief that your job is to make your team better, not just to manage tasks. You are a coach as much as a chef. An Entrepreneurial Mind You think about the whole business, not just your station. You ask why, look for efficiencies, and get excited about building systems that outlast any single shift. Community Orientation You understand that a great bakery is a civic institution. You want your sourcing decisions and your products to reflect the land and people around you. A Teaching Instinct You love passing on what you know. Whether it is working with a young baker on lamination technique or collaborating with a university on grain research, you see education as part of the craft. Operational Discipline You can hold quality and cost in tension without losing either. You are organized, detail-oriented, and comfortable with the administrative realities of running a production operation. Cultural Alignment You believe in no-drama cultures, servant leadership, and the idea that great food and a great workplace are not competing priorities—they are the same thing. What We Offer Salary range $50,000-$60,000 commensurate with experience, generous PTO program, and professional development/continuing education benefits —this is a senior leadership role Performance bonus structure tied to our three bottom lines (food quality, hospitality, and profitability) A structured path to managing partnership and equity participation for high performers Deep involvement in the Sheridan Springs campus development—an 11.5-acre food and hospitality project with regional significance Meaningful relationships with regional farmers, millers, and agricultural researchers Teaching and mentorship opportunities through our ProStart partnership and future teaching kitchen A servant leadership culture where your growth, voice, and wellbeing are taken seriously The chance to build something that matters—in a community that will notice How to Apply We review applications thoughtfully—which means we read everything you send. Tell us who you are, what you have built, and why this particular role speaks to you. A cover letter matters here. If you have a portfolio, baking journal, or even photos of work you are proud of, we want to see it.

Pay:

$50,000.00 - $60,000.00 per year

Work Location:

In person