Responsibilities
Manage dough production operations, staff, inventory, food safety, quality checks, and equipment maintenance to deliver consistent output that meets store demand. Track production performance and implement procedures and process improvements to reduce waste, improve efficiency, and maintain dough quality.
Requirements
Requires at least two years of leadership experience in food production or a commissary, preferably in a bakery, pizza dough, or similar high-volume setting. Candidates should understand production KPIs, dough quality and fermentation, and commercial equipment; experience with trades, HACCP, food safety, or quality assurance is an asset.
