PRODUCTION MANAGER / HEAD BAKER

Li'l Rizzo's Restaurants; Osage Beach (MO); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Simple IRA with employer match

Paid vacation after one year

Leadership growth opportunities

Job summary

Li'l Rizzo's Restaurants is expanding its bake operations at The Lake of the Ozarks and seeks a Production Manager / Head Baker who owns the floor from first mix to delivery. You will lead the entire bake production, ensuring on-time shipping and spec compliance, not just an office role.

Responsibilities include planning, dough development, scheduling, staffing, inventory, safety, and continuous improvement.

Qualifications

• Culinary school or baking education required.
• 3–5 years of commercial or high-volume baking experience.
• Experience with bakery management software.
• Strong leadership and production management abilities.
• Understanding of dough science and bake parameters.

Responsibilities

• Oversee production planning from purchasing to route departure.
• Direct mixing, dough development, fermentation and troubleshooting.
• Manage proofing, baking, cooling and slicing for quality.
• Ensure correct piece weights, dimensions, color, texture and appearance.
• Lead labor management, scheduling and training.
• Maintain inventory, food safety and sanitation compliance.
• Track waste and manage yield control.
• Perform preventive maintenance and equipment checks.

Skills

Leadership

Production management

Dough science

Baking operations

Education

Culinary school or baking education

Tools

Bakery management software

Job description

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