Responsibilities
Manage commissary dough production, including quality, formulations, output, staffing, inventory, food safety, and equipment maintenance. Track production performance, enforce standard procedures, and improve processes to reduce waste and increase output and dough quality.
Requirements
Requires at least two years of leadership experience in food production or a commissary, preferably in a high-volume bakery or pizza dough operation. Candidates should have strong planning, communication, KPI, and troubleshooting skills; familiarity with commercial dough equipment and food safety systems is an asset.
