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**Pay Range:** $64,221.00- $100,449.00

SUMMARY

The Baked Goods Production Manager is responsible for overseeing the production of baked goods within the Commissary, including bagels, pizza dough, and the finishing/frosting of cakes and cupcakes. This position ensures that all bakery production activities are carried out efficiently, safely, and in compliance with company policies, USDA and FDA regulations, and Good Manufacturing Practices (GMP). The Baked Goods Production Manager leads and develops Line Supervisors to achieve production goals while maintaining strict adherence to food safety, quality assurance, and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

+ Oversee daily production of bagels, pizza dough, cakes, cupcakes, and other baked goods.

+ Ensure all bakery products meet company quality standards, customer expectations, and regulatory requirements.

+ Maintain compliance with all food safety, sanitation, HACCP, and GMP policies and procedures.

+ Direct, train, and develop Line Supervisors to achieve production, efficiency, and quality goals.

+ Monitor production schedules and staffing levels to meet demand while minimizing waste and controlling costs.

+ Partner with the Commissary Operations Manager to develop and implement operational improvements.

+ Champion a Redzone culture on the floor, using daily huddles and team boards to create transparency around performance and quality.

+ Ensure Upshop operations support efficient, high-quality product flow from commissary production through to final loadout, with a focus on store satisfaction and delivery precision.

+ Ensure compliance with federal, state, and local regulations governing food processing, labeling, and allergen control.

+ Maintain accurate production records, yields, and reporting for operational analysis.

+ Promote a culture of safety and accountability across all bakery production areas.

+ Collaborate with cross-functional teams (Quality Assurance, Maintenance, Sanitation, and Logistics) to support smooth operations.

+ Perform other duties as assigned by management, following all company policies and procedures.

EDUCATION AND EXPERIENCE

+ Bachelor’s degree in Food Science, Business, or related field; or equivalent experience.

+ Minimum 3–5 years of supervisory or management experience in bakery manufacturing, commissary, or food production.

+ Strong knowledge of food safety regulations, GMP, HACCP, and sanitation practices.

+ Demonstrated leadership, communication, and team development skills.

+ Ability to manage multiple priorities in a fast-paced environment.

PHYSICAL REQUIREMENTS

Exposure to Hot Environment Occasional 1-3 Hours

Exposure to Cold Environment Frequent 3-5 Hours

Standing Constant 5-8 Hours

Walking Constant 5-8 Hours

Grasping/Finger Movement & Dexterity- Left/Right Hands Constant 5-8 Hours

Bending Frequent 3-5 Hours

Twisting Frequent 3-5 Hours

Pivoting Constant 5-8 Hours

Squatting/Kneeling Frequent 3-5 Hours

Pushing/Pulling Occasional 1-3 Hours up to 50lbs

Lifting Frequent 3-5 Hours up to 25lbs

Lifting Occasional 1-3 Hours up to 50lbs

EQUIPMENT USED

+ Industrial bakery equipment (mixers, ovens, proofers, sheeters, dividers, frosting/finishing tools)

+ Pallet jacks, carts, and racks

+ Scales, thermometers, and quality testing devices

+ Computer applications and production systems

+ Cleaning/sanitation equipment and chemicals

Our Company does not discriminate against individuals on the basis of race, color, national origin, religion, sex, affection or sexual orientation, disability, age, marital status, liability for military service, status as a veteran, gender identity or expression, genetic information, pregnancy, and any other characteristic protected by applicable federal, state, or local laws.

Should your hours and availability better fit the needs of another store or desired shift, we may consider your application for another location or shift.