Director, Central Bakery & Commissary Operations

Le Petit Four, The Little Oven; Needham (MA); Sur place; USD 115 000 - 125 000; Plein temps

Avantages offerts par ce poste

Medical & dental insurance

Annual bonus 10–15%

1 week paid vacation

Résumé du poste

Le Petit Four Bakery is seeking a Director of Commissary Operations to oversee centralized food production from planning to last-mile delivery. You will lead a growing team, set standards, and build scalable systems that maintain high quality for all bakery locations.

The role emphasizes production scheduling, cost control, supplier relationships, and implementation of a new ERP/OMS system. Requires 7+ years leadership in food production and a strong background in food safety.

Qualifications

• 7+ years of progressive leadership experience in food production, commissary operations, or multi-unit foodservice.
• Bachelor’s degree in Culinary Arts, Business Administration, Supply Chain Management, or a related field.
• Deep knowledge of food safety standards, HACCP, and regulatory compliance.

Responsabilités

• Direct day-to-day commissary operations: production scheduling, food preparation, packaging, and distribution to all Le Petit Four Bakery Locations.
• Forecast demand with Store Managers to align output with store needs.
• Implement standardized recipes and SOPs; ensure quality consistency across products.

Connaissances

Leadership

Production Planning

Food Safety

Budgeting

WMS

Vendor Management

Cross-functional Leadership

Data-Driven

Logistics

Team Development

Formation

Bachelor’s degree in Culinary Arts or related

Outils

WMS platforms

Inventory systems

ERP systems

Description du poste

Le Petit Four Bakery is seeking a Director of Commissary Operations to oversee centralized food production from planning to last-mile delivery. You will lead a growing team, set standards, and build scalable systems that maintain high quality for all bakery locations.

The role emphasizes production scheduling, cost control, supplier relationships, and implementation of a new ERP/OMS system. Requires 7+ years leadership in food production and a strong background in food safety.