District Bakery Production Leader

Paris Baguette North America; Moonachie (NJ); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive compensation

Free Cake for your Birthday

Medical, Dental, Vision benefits

401K Retirement Plan

Paid time off, paid Holidays

High Performance Culture

Job summary

Paris Baguette North America seeks a District Production Manager to oversee sanitation, packaging, and displays quality across multiple bakery cafés. You will mentor staff, ensure top sanitation and product quality, and drive customer satisfaction through excellent operations.

The ideal candidate has deep expertise in food production techniques, sanitation, and quality programs, with at least 5 years in bakery/café environments and a passion for team development.

Qualifications

• Must have strong knowledge of food production processes and sanitation.
• Experience implementing GMP, HACCP, ISO 9000 principles.
• Ability to perform root cause analysis and apply technical project management skills.
• Excellent organizational and communication skills in a fast-paced environment.
• Demonstrated leadership, mentoring, and staff development abilities.

Responsibilities

• Supervise store staff region-wide.
• Recruit and hire staff for stores.
• Plan and manage production staff schedules.
• Educate employees on quality, sanitation, and production techniques.
• Monitor sanitation compliance and health inspection standards.
• Report on new product launches and product costs.
• Prepare daily/weekly reports to the production team leader.

Skills

Leadership

Food safety

Sanitation

GMP/HACCP

Quality assurance

Communication

Team development

Travel readiness

Education

Confectionery/Foods major

Bakery/Café experience

Job description

Paris Baguette North America seeks a District Production Manager to oversee sanitation, packaging, and displays quality across multiple bakery cafés. You will mentor staff, ensure top sanitation and product quality, and drive customer satisfaction through excellent operations.

The ideal candidate has deep expertise in food production techniques, sanitation, and quality programs, with at least 5 years in bakery/café environments and a passion for team development.