Bakery Production Supervisor

Ensure the overall and efficient management of the artisanal production of bread and baked goods, guaranteeing quality, profitability, and compliance with hygiene and safety standards.

Key Responsibilities

· Oversee and organize daily production operations to ensure efficient workflow, continuity of production, and timely delivery.

· Supervise, coach, and develop production teams through recruitment, training, performance management, and ongoing support.

· Ensure compliance with internal policies, workplace discipline, and maintain clear communication with operations, sales, and management teams.

· Monitor and control artisanal production of breads, pastries, viennoiseries, and catering items while ensuring strict adherence to quality, hygiene, and safety standards.

· Guarantee product quality and customer satisfaction by managing production standards, addressing issues, and implementing corrective actions.

· Optimize resource utilization, manage stock and inventory, and control production costs to improve profitability.

· Coordinate equipment maintenance and ensure compliance with food safety, hygiene, and cleaning procedures.

· Analyze sales trends with store managers to adjust production planning accordingly.

· Encourage innovation by contributing to new recipes, seasonal products, and limited-edition ranges.

· Demonstrate strong leadership by setting clear goals, motivating teams, and fostering a culture of operational excellence aligned with Eclosia’s values.

Requirements

· Proven experience in artisanal bakery, pastry, and catering production, with strong mastery of bread making, viennoiserie, chocolate, and confectionery techniques.

· Strong skills in production planning, inventory management, procurement, and quality control. Good knowledge of management tools, cost calculations, and process optimization.

· Demonstrated leadership with the ability to supervise, motivate, and unite a team. Ability to guide teams effectively while maintaining a positive and productive work environment.

· Strict adherence to hygiene and food safety standards (HACCP), ensuring compliance with all safety and quality regulations.

· Highly organized, detail-oriented, and able to communicate effectively while working under pressure.

· Proactive, autonomous, and capable of solving unexpected issues efficiently while maintaining operational continuity.

French and English required.