Responsibilities:

• Manage all aspects of dough production, ensuring consistent quality, correct batch formulations, and timely output to meet store demands.
• Lead, train, and schedule production staff, including bakers, packers, and sanitation workers. Ensure proper staffing levels and shift coverage.
• Monitor raw material levels (flour, yeast, etc.), coordinate with procurement to maintain just-in-time inventory and prevent shortages or overstock.
• Maintain strict adherence to all food safety regulations. Conduct quality checks and implement corrective actions when needed.
• Ensure machinery (mixers, proofers, dough dividers, etc.) is maintained, calibrated, and operating efficiently. Coordinate repairs and preventative maintenance.Track production volumes, yield loss, downtime, and labour efficiency. Use data to identify trends and improve operational performance.
• Develop, document, and enforce SOPs to ensure consistency in dough formulation, mixing, shaping, and storage.
• Maintain a clean and safe work environment. Enforce safety protocols and lead by example in compliance with provincial and federal health standards.
• Identify and implement process improvements to reduce waste, increase output, and improve dough quality.

Requirements:

• Minimum 2 years in a food production or commissary leadership role, preferably in bakery, pizza dough, or similar high-volume environments.
• Asset to have familiarity with commercial dough equipment (spiral mixers, sheeters, dividers), temperature control, and dough fermentation processes.
• Strong understanding of KPIs and ability to troubleshoot issues related to dough quality, yield loss, or production bottlenecks.
• Excellent planning, multitasking, and organizational skills to manage multiple production runs and priorities.
• Strong written and verbal communication skills to coordinate with logistics, QA, maintenance, and corporate teams.

Pay: $50,000.00-$85,000.00 per year

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Vision care

Application question(s):

• How many years of experience do you have managing food production or commissary operations?
• Do you have hands-on experience performing basic machinery troubleshooting or temporary repairs to maintain operations until a technician arrives?

Location:

• Oakville, ON (preferred)

Work Location: In person