Bakery Manager

Saltwater Bakeshop; San Francisco (CA); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Employee discount

Health insurance

Paid time off

Professional development assistance

Referral program

Vision insurance

Job summary

Saltwater Bakeshop in San Francisco is seeking an experienced Pastry Chef to lead our production kitchen while remaining hands-on in daily baking operations. This salaried management role focuses on croissants, viennoiserie, and naturally leavened sourdough, and emphasizes team development.

You will schedule production, train bakers, oversee inventory, maintain food safety, and collaborate on menu development with ownership, growing a thoughtful, craft-driven bakery.

Qualifications

• Professional experience with artisan sourdough and viennoiserie.
• 2+ years of management or lead experience in a bakery, pastry, or production kitchen.
• Strong knowledge of fermentation, sourdough, dough development, lamination, and pastry production.

Responsibilities

• Hands-on daily bakery production including croissants, viennoiserie, and sourdough breads.
• Lead and manage the production team, creating an organized and efficient kitchen.
• Hire, train and mentor bakers to maintain high standards and consistency.
• Create and manage production schedules to ensure on-time completion.
• Oversee daily kitchen operations including workflow, cleanliness, and quality control.
• Manage ingredient ordering, inventory, vendor relationships, and product availability.
• Monitor food costs, minimize waste, and identify efficiency improvements.
• Ensure recipes and methods are executed consistently.

Skills

Viennoiserie

Sourdough fermentation

Team leadership

Production planning

Job description

Job description:

Lead and grow an artisan bakery specializing in croissants and naturally leavened sourdough.

Saltwater Bakeshop is seeking an experienced Pastry Chef to lead our production kitchen while remaining hands‑on in daily baking operations. This is a salaried management position for a passionate baker who loves both creating exceptional products and developing a strong, collaborative team.

Our ideal candidate has advanced experience with both viennoiserie and naturally leavened sourdough breads and is excited to take ownership of our kitchen operations. You will work alongside the team every day producing high-quality croissants, laminated pastries, and artisan breads while managing production schedules, training bakers, overseeing inventory, and building efficient systems for a growing bakery.

This role is perfect for someone who thrives in a hands‑on environment, enjoys mentoring others, and takes pride in both the craft of baking and the leadership required to run a successful production kitchen.

Responsibilities

• Work hands‑on in daily bakery production, including mixing, laminating, shaping, proofing, and baking croissants, viennoiserie, and naturally leavened breads.
• Lead and manage the production team, creating a positive, organized, and efficient kitchen environment.
• Hire, train, mentor, and develop bakers to maintain high standards and consistency.
• Create and manage production schedules to ensure all products are completed accurately and on time.
• Oversee daily kitchen operations, including workflow, organization, cleanliness, and quality control.
• Manage ingredient ordering, inventory, vendor relationships, and product availability.
• Monitor food costs, minimize waste, and identify opportunities to improve efficiency.
• Ensure recipes, production methods, fermentation, lamination, and baking processes are executed consistently.
• Maintain food safety, sanitation, and health department compliance.
• Support menu development and seasonal product innovation alongside ownership.

Qualifications

• Professional experience with both artisan sourdough bread and viennoiserie is required.
• 2+ years of experience managing or leading a bakery, pastry, or production kitchen team.
• Strong technical knowledge of fermentation, sourdough, dough development, lamination, and pastry production.
• Proven ability to train, motivate, and manage a team.
• Experience with scheduling, inventory management, ordering, and production planning.
• Strong organizational skills with the ability to balance hands‑on production and leadership responsibilities.
• Ability to maintain consistency and quality in a high-volume bakery environment.
• Knowledge of food safety practices and sanitation standards.
• Passion for craftsmanship, teamwork, and continuous improvement.

Why Saltwater Bakeshop?

Saltwater Bakeshop is a growing artisan bakery focused on thoughtful, handcrafted products made with quality ingredients and traditional techniques. We believe great baking comes from a combination of skill, precision, creativity, and teamwork.

As our Pastry Chef, you will have the opportunity to lead a talented team, shape our kitchen culture, improve systems, and continue developing exceptional croissants and sourdough breads every day.

If you're an experienced baker and leader who wants to be deeply involved in both the craft and the growth of a bakery, we'd love to hear from you.

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Professional development assistance
• Referral program
• Vision insurance

Application Question(s):

• Are you available weekends?
• Must be willing to relocate
• Must be legal to work in the United States

Experience:

• Management: 2 years (Preferred)
• Bread making: 1 year (Preferred)
• viennoiserie: 1 year (Preferred)