Head Baker & Production Leader — High-Volume Bakery Ops

Li'l Rizzos; Ozark (MO); Hybride; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Health insurance

Simple IRA with employer match

Paid vacation after one year

Résumé du poste

Li'l Rizzo's in Missouri seeks a Production Manager / Head Baker to own the entire bake floor from day one, from purchasing and scheduling to dough development and shipping. You’ll lead a team, fix dough issues, and ensure products meet spec on time.

This full-time role offers a KPI-based bonus, health insurance, IRA with employer match, paid vacation after one year, and real opportunities for leadership growth as we scale the operation.

Qualifications

• Experience running a high-volume bakery floor.
• Knowledge of dough development and bake parameters.
• Strong leadership and scheduling abilities.
• Food safety mindset and sanitation understanding.

Responsabilités

• Own the production floor from purchasing to delivery.
• Plan schedules, oversee dough, proofing, baking, and packing.
• Lead and train staff, monitor quality, ensure on-time shipping.
• Maintain inventory and waste/yield tracking.

Connaissances

Leadership

Production management

Baking & dough science

Inventory management

Quality control

Shift management

Formation

Culinary school or baking education

Outils

Bakery management software

Description du poste

PRODUCTION MANAGER / HEAD BAKER

SALARY | PERFORMANCE BONUS / 4AM - 2PM / LEAD THE BAKE FROM THE FIRST MIX TO DELIVERY

We're adding a commercial baking component to our operations at The Lake of the Ozarks and we need someone who owns the entire production floor from day one.

This isn't a one-man artisan shop. This is production. You'll purchase inventory, review orders, build the bake schedule, assign the crew, monitor dough from mix to proof to the oven, and make sure every product ships on time and meets spec. You're on the floor, not in an office. When the dough's wrong, you fix it. When the crew needs direction, you lead. When product leaves the building, it's right because you made it right.

If you're a head baker ready to run a real production operation, we want to talk.

The shift:

• 4:00 AM to 2:00 PM
• Full time, consistent schedule

What you'll own:

• Production planning from purchasing to route departure
• Mixing, dough development, fermentation and troubleshooting
• Proofing, baking, cooling and slicing quality
• Piece weights, dimensions, color, texture and appearance
• Labor management, scheduling and training
• Inventory, food safety and sanitation compliance
• Waste tracking and yield control
• Equipment checks and preventive maintenance

What you get:

• Competitive salary with bonus' based on KPI performance.
• Health insurance
• Simple IRA with employer match
• Paid vacation after one year
• A real leadership role with growth potential

What we need:

• Culinary school and/or baking education
• 3, 5 years commercial or high volume baking experience
• Experience with bakery management software
• Strong leadership and production management
• Understanding of dough science and bake parameters
• Someone who owns the floor. Every shift.
• Food safety mindset and attention to detail