Job Description
Job Description
The Bake Manager oversees all aspects of bread and pastry production at French 50, including team leadership, operations, administration, and logistics. This role is responsible for managing the Bread Lead and Pastry Lead, building and training a high-performing team, and ensuring consistent, high-quality baked goods. The Bake Manager also manages bakery delivery and logistics — ensuring that products reach all locations, markets, and wholesale clients accurately and on time.
Key Responsibilities :
Team & Leadership
- Supervise and support Bread Lead and Pastry Lead in daily operations
- Hire, onboard, and mentor new bake team members
- Cultivate a positive, efficient, and resilient team culture
- Deliver coaching, feedback, and support to all baking staff
Production & Quality Control
Oversee and approve daily and weekly bread and pastry production schedulesMaintain quality and consistency standards across all baked productsEnsure proper shaping, mixing, fermentation, baking, and finishing procedures are followedCollaborate with the Product Development Coordinator on seasonal launches and product innovationTroubleshoot production issues and ensure adherence to SOPsOperations & Administration
Create, document, and maintain standard operating procedures for all bake-related tasksTrack waste, yields, and batch performance; report on KPIs to Operations ManagerManage staffing levels in coordination with service needs and seasonal demandsEnsure proper ingredient inventory levels, rotation, and ordering in collaboration with purchasingDelivery & Logistics
Coordinate the preparation and packaging of outgoing bakery products for retail, market, and wholesale channelsOversee bakery delivery logistics — including vehicle schedules, loading protocols, and routingWork closely with Market Lead and FOH team to ensure product volumes, labelling, and timing are accurateImplement systems for tracking outgoing orders and delivery success / failuresEnsure delivery operations meet French 50’s standards for quality, presentation, and serviceQualifications :
5+ years of bakery experience, including 2+ years in a leadership roleStrong knowledge of artisan bread, pastry, and viennoiserie productionProven experience managing bakery operations, quality control, and delivery systemsSkilled at building and leading productive, engaged teamsStrong administrative, time management, and communication skillsFamiliarity with bakery logistics, including packaging, labeling, and temperature-sensitive transportProficient with food safety standards and commercial kitchen operationsComfortable working early mornings and adapting to shifting operational needsAdditional Information :
This is a senior leadership position central to the quality and consistency of French 50’s artisan bakery programOpportunities for strategic input on new locations, equipment selection, and bake program expansionUniforms, staff meals, and performance-based perks may applyCompany Description
French 50 Bakery is a locally owned artisan bakery and café focused on quality food, craftsmanship, and community, with a strong emphasis on teamwork and hospitality.
Company Description
French 50 Bakery is a locally owned artisan bakery and café focused on quality food, craftsmanship, and community, with a strong emphasis on teamwork and hospitality.