Lead Gluten-Free Baker - Build a Ground-Floor Bakery

Bread Bakers Guild of America; Concord (MA); Hybride; USD 42 000 - 64 000; Plein temps

Résumé du poste

The Bread Bakers Guild of America in Concord, MA is seeking a full-time Bakery Production Lead to oversee daily operations, ensure quality and consistency across products, and manage the production schedule. This role will also handle inventory, packaging, and delivery processes for wholesale and direct-to-consumer channels.

The ideal candidate has professional baking experience, ServSafe certification or willingness to obtain within 30 days, and a strong bread production background.

Qualifications

• Professional baking experience required.
• ServSafe Food Handler certification, or willingness to obtain within 30 days.
• Gluten-free experience a plus.
• Ability to lift 50 pounds and stand for a full shift.

Responsabilités

• Manage and oversee daily bakery production, ensuring quality and consistency.
• Maintain an organized daily production schedule.
• Monitor inventory, ordering and product waste.
• Manage packaging and delivery processes (wholesale and direct to consumer).
• Train and develop other bakers as the team grows.

Connaissances

Bread production

Food safety & sanitation

Team training

Consistency

Formation

Culinary school (nice to have)

Description du poste

Concord, MA (moving to Westwood, MA soon)

Full-time · Upon request, commensurate with experience

About us

The role

Gluten-free baking is its own craft. Our doughs behave differently, our hydration is different, our timing is different. We have a very special product line up that we are excited to bring to market!

What you’ll do

• Manage and oversee daily bakery production, ensuring proper quantities, quality and consistency across all products
• Maintain an organized, efficient daily production schedule
• Maintain accurate production levels and adjust quantities based on sales
• Monitor inventory, ordering and product waste
• Manage product packaging and delivery (wholesale and direct to consumer) process
• Maintain a clean, organized and food-safe bakery and production workspace
• Follow all food-safety, sanitation and workplace procedures
• Train and develop other bakers as the team grows

What we’re looking for

• Professional baking experience
• ServSafe Food Handler certification, or willingness to get certified within 30 days (we’ll cover it)
• Strong bread production background; gluten-free experience is a plus, not a requirement
• Culinary school a plus
• Consistency: the ability to execute a recipe the same way every time
• Organized, detail-oriented, and comfortable with early mornings
• Able to work independently and to pitch in like a teammate — small company, everybody sweeps
• Able to lift 50 pounds and stay on your feet for a full shift

Why this one is different

This is a ground-floor job at a business that’s still being built. You’ll have a real voice in how the bakery runs — the product line, production schedule, the workflow, the standards. We’re not looking for someone to fill a slot on a line. We’re looking for someone who wants to help build a bakery worth the name.

We’re proud of what we make and who we make it for. If that sounds like your kind of kitchen, we’d love to hear from you.

Ready to be part of a sharing community of artisan bakers who are passionate about their craft?

Not a Member and Want to Stay Connected & Learn More?

Questions about membership? Please contact us:

The Bread Bakers Guild of America
P.O. Box 8679
Cranston, RI 02920

T - 707.935.1468
E - [e-mail]