Production Manager:
-Involves large scale dough, baking, a combination breads and pastry, some packaging.
-Tuesday - Saturday. 6am - 2pm, depending on daily work load. 40-50 hours per week (varies throughout the year). Typically weekly hours are 40 or less during the summer months, more in the fall and winter. 50+ hours during the months of December and March are expected.
-Reliability and attention to detail is extremely important.
-Organizing prep and baking schedules, directing team member daily tasks, making doughs, overseeing bakes.
This is a good position for a professional baker that eventually wants to move into an upper management position or own a bakery. We do a large amount of wholesale production and distribution throughout New England, with a diverse profile of products.
Sundays, Mondays, and most holidays off, however extra hours are expected during the busy seasons.
PLEASE RESPOND WITH RESUME OR WORK HISTORY.
Professional baking experience is required for this position, we can teach you the rest. We are looking for people that are hard working, very reliable, and have attention to detail.
PLEASE RESPOND WITH RESUME OR WORK HISTORY.
