Head Artisan Bread Baker - Lead Wholesale Bakery (Overnight)

Goodwin Recruiting; New York (NY); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Paid Time Off

RELOCATION ASSISTANCE

Job summary

Goodwin Recruiting is seeking a Head Artisan Bread Baker to lead bread production at its wholesale facility in Charlotte. Relocation to Charlotte is required, and overnight shifts are expected.

The role requires mastery of sourdough fermentation, traditional French breads, baguettes, and high-volume artisan production, with hands-on leadership. The ideal candidate will oversee daily production, scheduling, quality control, staff training, dough management, and rigorous adherence to food safety

Qualifications

• Professional artisan bread baking experience required.
• Strong expertise with sourdough and naturally leavened breads.
• Experience with high-volume wholesale bread production.
• Ability to develop and adjust bread formulas and maintain quality.
• Knowledge of dough mixing, fermentation, shaping, proofing and baking.
• Experience with bakery equipment and sanitation standards.

Responsibilities

• Lead daily bread production, scheduling, and quality control.
• Train and develop bakery team members.
• Manage production timelines and inventory.
• Maintain food safety, sanitation, and bakery standards.
• Oversee sourdough starters, levain, and preferments.
• Ensure consistency of product across large-scale outputs.
• Oversee overnight production shifts.

Skills

Artisan bread baking

Sourdough fermentation

High-volume production

Dough development

Leadership & training

Food safety

Job description

Goodwin Recruiting is seeking a Head Artisan Bread Baker to lead bread production at its wholesale facility in Charlotte. Relocation to Charlotte is required, and overnight shifts are expected.

The role requires mastery of sourdough fermentation, traditional French breads, baguettes, and high-volume artisan production, with hands-on leadership. The ideal candidate will oversee daily production, scheduling, quality control, staff training, dough management, and rigorous adherence to food safety