Description
For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.
Position Summary
The Bakery Manager is responsible for the day-to-day leadership and operations of the bakery, ensuring consistent product quality, efficient production, strong team performance, and an exceptional guest experience. This role combines hands-on baking expertise with people leadership, production planning, inventory management, and operational oversight.
The ideal candidate is organized, collaborative, detail-oriented, and passionate about creating high-quality baked goods while building a positive and accountable team culture.
Key Responsibilities
Bakery Operations
- Oversee daily bakery operations, including production, preparation, packaging, and presentation.
- Maintain consistently high standards for quality, taste, appearance, freshness, and food safety.
- Develop and manage daily and weekly production plans based on business needs, events, sales, and anticipated volume.
- Ensure recipes, preparation methods, portion sizes, and presentation standards are followed consistently.
- Monitor production levels and adjust as needed to minimize waste while maintaining appropriate inventory.
- Ensure the bakery is clean, organized, properly stocked, and operating efficiently.
Team Leadership
- Recruit, train, coach, and develop bakery team members.
- Create and maintain staff schedules based on business needs and labor targets.
- Clearly communicate expectations, responsibilities, and performance standards.
- Foster a positive, respectful, and collaborative work environment.
- Conduct regular coaching and performance conversations with team members.
- Lead by example and maintain a hands-on presence during production.
Menu & Product Development
- Collaborate with culinary and operations leadership on seasonal menus, new products, and special projects.
- Develop and test new recipes and products when appropriate.
- Maintain accurate recipe documentation and production specifications.
- Stay current on bakery trends, techniques, ingredients, and equipment.
Inventory & Cost Control
- Manage ordering and inventory of ingredients, packaging, and bakery supplies.
- Monitor food and supply costs and work toward established financial targets.
- Maintain appropriate pars and communicate purchasing needs proactively.
- Identify opportunities to reduce waste and improve efficiency.
- Conduct regular inventory counts and investigate significant variances.
Food Safety & Compliance
- Ensure compliance with all company food safety, sanitation, and workplace policies.
- Maintain proper food storage, labeling, temperature control, and sanitation practices.
- Ensure bakery equipment is used safely and maintained appropriately.
- Address food safety or equipment concerns promptly and communicate issues to leadership.
Events & Special Orders
- Coordinate bakery production for private events, catering, holidays, and special orders.
- Ensure production timelines are clearly communicated and met.
- Collaborate with event, culinary, and restaurant teams to execute large-volume orders successfully.
- Maintain exceptional quality and presentation standards during high-volume periods.
