Operations Manager

Job Summary

The Technical Bakery Operations Manager leads daily bakery production while championing technical excellence, consistent product quality, and operational efficiency. This role blends hands-on baking expertise with people leadership, process optimization, food-safety compliance, and equipment oversight.

Key Responsibilities

Operations Management

• Oversee day-to-day bakery production, ensuring products meet quality, consistency, and volume targets.
• Develop and manage production schedules that meet demand while minimizing waste.
• Monitor workflow performance and implement continuous improvements.
Technical & Process Oversight

• Standardize recipes, procedures, and baking methods to ensure repeatable results.
• Optimize end-to-end baking processes (mixing, proofing, baking, cooling, and packaging).
• Troubleshoot production issues related to dough development, fermentation, equipment performance, or ingredient variability.
• Develop and maintain a comprehensive technical playbook that details troubleshooting approaches and critical control points across the bakery operation.
• Evaluate and introduce new technologies, automation, and production techniques, as appropriate.
• Partner with R&D and QA to define processing standards that consistently deliver target product attributes.
Quality Control & Food Safety
• Ensure compliance with food-safety regulations and programs (HACCP, FDA, and local health codes).
• Maintain standards for product consistency, flavor, texture, and appearance.
• Conduct routine quality checks, internal audits, and corrective actions.
• Educate QA team on diagnosing defect root causes and formulating remedies
Team Leadership
• Supervise, train, and mentor bakery staff and production teams.
• Serve as the technical bakery expert for production teams, providing guidance on ingredient functionality, processing methods, troubleshooting, and best practices.
• Set clear performance expectations and provide timely coaching and feedback.
• Foster a safe, productive, and collaborative work environment.

Equipment & Maintenance

• Oversee the operation and upkeep of bakery equipment (ovens, mixers, proofers, and related systems).
• Coordinate preventive maintenance and timely repairs to minimize downtime.
• Assess performance and recommend equipment upgrades or replacements.
Inventory & Cost Management
• Manage inventories of raw materials, ingredients, and packaging supplies.
• Control costs, reduce waste, and improve margins through disciplined operating practices.
• Partner with procurement to ensure ingredient quality, continuity of supply, and competitive cost.

Product Development
• Collaborate with R&D and Culinary teams to develop formulations, processing parameters, and specifications that support consistent outcomes.
• Scale formulas from bench-top or small-batch trials to full-scale production.
• Define and communicate processing guidelines and feasibility assessments based on plant capabilities.
Qualifications

Education & Experience

• Bachelor’s degree in Food Science, Bakery Science, or a related discipline (preferred).
• Five or more years of bakery production experience, including leadership responsibilities.
• Experience in commercial or industrial bakery operations.

Technical Skills
• Strong knowledge of baking science (fermentation, dough handling, and ingredient functionality), with broad ingredient knowledge and expertise in grain-based applications.
• Expert understanding of how process conditions and formulation choices interact to drive product performance.
• Familiarity with automated production systems and commercial bakery equipment.
• Working knowledge of food-safety standards and programs (HACCP and GMP).

Leadership & Soft Skills
• Ability to train and transfer technical knowledge effectively to plant Operations and QA teams.
• Ability to analyze technical challenges and develop practical, creative, and effective solutions.
• Strong leadership and team management abilities
• Problem-solving and process improvement mindset
• Excellent organizational and communication skills

Working Conditions
• Fast-paced, high-volume production environment.
• Early morning, evening, and weekend shifts may be required.
• Exposure to heat, flour dust, and industrial equipment.
• Key Performance Indicators (KPIs)

• Product quality and consistency.
• Production efficiency and output.
• Waste reduction and cost control.
• Compliance with safety and regulatory standards.

Operations Manager 

Job Summary 

The Operations Manager leads daily bakery production while championing technical excellence, consistent product quality, and operational efficiency. This role blends hands-on baking expertise with people leadership, process optimization, food-safety compliance, and equipment oversight. 

Key Responsibilities 

Operations Management 

• Oversee day-to-day bakery production, ensuring products meet quality, consistency, and volume targets. 

• Develop and manage production schedules that meet demand while minimizing waste. 

• Monitor workflow performance and implement continuous improvements. 

Technical & Process Oversight 

• Standardize recipes, procedures, and baking methods to ensure repeatable results. 

• Optimize end-to-end baking processes (mixing, proofing, baking, cooling, and packaging). 

• Troubleshoot production issues related to dough development, fermentation, equipment performance, or ingredient variability. 

• Develop and maintain a comprehensive technical playbook that details troubleshooting approaches and critical control points across the bakery operation. 

• Evaluate and introduce new technologies, automation, and production techniques, as appropriate. 

• Partner with R&D and QA to define processing standards that consistently deliver target product attributes. 

Quality Control & Food Safety 

• Ensure compliance with food-safety regulations and programs (HACCP, FDA, and local health codes). 

• Maintain standards for product consistency, flavor, texture, and appearance. 

• Conduct routine quality checks, internal audits, and corrective actions. 

• Educate QA team on diagnosing defect root causes and formulating remedies 

Team Leadership 

• Supervise, train, and mentor bakery staff and production teams. 

• Serve as the technical bakery expert for production teams, providing guidance on ingredient functionality, processing methods, troubleshooting, and best practices. 

• Set clear performance expectations and provide timely coaching and feedback. 

• Foster a safe, productive, and collaborative work environment. 

Equipment & Maintenance 

• Oversee the operation and upkeep of bakery equipment (ovens, mixers, proofers, and related systems). 

• Coordinate preventive maintenance and timely repairs to minimize downtime. 

• Assess performance and recommend equipment upgrades or replacements. 

Inventory & Cost Management 

• Manage inventories of raw materials, ingredients, and packaging supplies. 

• Control costs, reduce waste, and improve margins through disciplined operating practices. 

• Partner with procurement to ensure ingredient quality, continuity of supply, and competitive cost. 

Product Development 

• Collaborate with R&D and Culinary teams to develop formulations, processing parameters, and specifications that support consistent outcomes. 

• Scale formulas from bench-top or small-batch trials to full-scale production. 

• Define and communicate processing guidelines and feasibility assessments based on plant capabilities. 

Qualifications 

Education & Experience 

• Bachelor’s degree in Food Science, Bakery Science,  or a related discipline (preferred). 

• Five or more years of bakery production experience, including leadership responsibilities. 

• Experience in commercial or industrial bakery operations. 

Technical Skills 

• Strong knowledge of baking science (fermentation, dough handling, and ingredient functionality), with broad ingredient knowledge and expertise in grain-based applications. 

• Expert understanding of how process conditions and formulation choices interact to drive product performance. 

• Familiarity with automated production systems and commercial bakery equipment. 

• Working knowledge of food-safety standards and programs (HACCP and GMP). 

Leadership & Soft Skills 

• Ability to train and transfer technical knowledge effectively to plant Operations and QA teams. 

• Ability to analyze technical challenges and develop practical, creative, and effective solutions. 

• Strong leadership and team management abilities 

• Problem-solving and process improvement mindset 

• Excellent organizational and communication skills 

Working Conditions 

• Fast-paced, high-volume production environment. 

• Early morning, evening, and weekend shifts may be required. 

• Exposure to heat, flour dust, and industrial equipment. 

• Key Performance Indicators (KPIs) 

• Product quality and consistency. 

• Production efficiency and output. 

• Waste reduction and cost control. 

• Compliance with safety and regulatory standards. 

At C.H. Guenther, we value transparency in compensation. By providing the salary range for this role, we aim to promote fairness and help candidates make informed choices about their career. The salary range for this role is:

$103,549.00 - $194,194.00

Actual compensation may vary based on job-related knowledge, skills, and experience, as well as geographic location.

We also offer a variety of benefits, including health and disability insurance, retirement savings options, flexible spending accounts, employee assistance programs, educational assistance, parental leave, paid time off, and company-paid holidays.​