Head Pastry Chef - Artisan Bread Lead, Overnight Ops

The Food Recruiter; Tucson (AZ); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance

Job summary

Bauer Consulting Group, Inc. in Tucson, AZ is seeking a Head Pastry Chef to lead a high-volume bakery operation. The role requires managing overnight production, developing scalable systems, and training a team of bakers and staff.

The ideal candidate has an associate degree in Food Science (AIB Training a plus) and proven experience with artisan bread baking, regulatory compliance, and production planning to meet forecasted demand.

Qualifications

• Associate’s degree in Food Science preferred. AIB Training a plus.
• Experience with high-volume Baking operations (Artisan Bread baking experience is required).
• Ability to manage overnight bakery production, build scalable systems, and train a team of Bakers and production staff.
• Plan production schedules to meet forecasted demand while ensuring consistent product quality and food safety.
• Maintain labor efficiency and production output targets. Oversee inventory, ordering, ingredient usage, and cost controls.
• Knowledge of AIB, SQF, BRC, FDA, HACCP, and GMP to maintain food safety, sanitation, and regulatory compliance.

Responsibilities

• Manage overnight bakery production.
• Build scalable systems and train Bakers and production staff.
• Plan production schedules to meet forecasted demand while ensuring quality and food safety.
• Maintain labor efficiency and production output targets; oversee inventory and cost controls.
• Ensure compliance with food safety regulations (AIB, SQF, BRC, FDA, HACCP, GMP).

Skills

High-volume baking

Artisan bread baking

Team leadership

Production scheduling

Education

Associate’s degree in Food Science

AIB Training

Job description

Bauer Consulting Group, Inc. in Tucson, AZ is seeking a Head Pastry Chef to lead a high-volume bakery operation. The role requires managing overnight production, developing scalable systems, and training a team of bakers and staff.

The ideal candidate has an associate degree in Food Science (AIB Training a plus) and proven experience with artisan bread baking, regulatory compliance, and production planning to meet forecasted demand.