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We're Hiring: Bread Lead

Job Description: Bread Lead

Job Title: Bread Lead
Reports To: Kitchen Manager
Employment Type: Full-Time
Location: 50 Beech St, Ottawa, ON (to start 5510 Canotek Rd)
Supervises: Kitchen Helpers / Junior Bakers
Compensation: $22-$24 hourly

Position Summary

The Bread Lead at Almanac is responsible for leading all aspects of bread production, with a primary focus on sourdough bread. This role oversees mixing, shaping, fermentation, and baking processes while ensuring consistency, quality, and efficiency. The Bread Lead manages the health of the sourdough starter, maintains detailed production logs, and troubleshoots any issues to guarantee that each loaf meets Almanac’s standards. This role also involves training and supervising kitchen helpers, fostering a collaborative learning environment, and ensuring that all production areas remain safe, clean, and organized.

Key Responsibilities

  • Lead daily bread production, including mixing, shaping, fermenting, and baking.

  • Maintain and monitor the sourdough starter, ensuring its health and consistency.

  • Develop and uphold daily bread production schedules in collaboration with the Kitchen Manager.

  • Maintain bread production logs and track fermentation times, temperatures, and outcomes.

  • Troubleshoot dough inconsistencies, baking issues, or production delays.

  • Train and supervise kitchen helpers, ensuring proper technique and adherence to quality standards.

  • Uphold food safety standards and ensure cleanliness and organization in the bread production area.

  • Assist with basic baking tasks for other products (cookies, scones, etc.) when required.

  • Monitor inventory for flour, ingredients, and baking supplies, communicating shortages as needed.

  • Contribute to the continuous improvement of bread quality, production systems, and new flavour development.

  • Teach workshops or share knowledge with customers.

  • Support a workplace that values continuous learning and knowledge sharing.

Required Experience and Qualifications

  • Minimum 2 years of hands-on bread-making experience.

  • At least 4 years of experience working in a commercial bakery.

  • Proficiency in sourdough bread production, including shaping and scoring.

  • Experience operating a proofer, mixer, and deck oven (including loading/unloading with a bread paddle).

  • Valid Food Handler’s Certificate.

  • Formal culinary or baking education is preferred but not required.

  • Experience with basic digital tools (Google Sheets, Notion) for production and recipe tracking.

Key Knowledge, Skills, and Abilities

  • Knowledge:

    • Strong understanding of sourdough fermentation, hydration ratios, and proofing timelines.

    • Familiarity with baking schedules, seasonal adjustments, and production planning.

    • Knowledge of food safety and sanitation practices.

  • Skills:

    • Expertise in mixing, shaping, scoring, and oven management for bread production.

    • Ability to troubleshoot bread production issues and maintain production records.

    • Effective time management and task delegation in a fast-paced environment.

    • Strong communication and teaching skills for training kitchen helpers.

  • Abilities:

    • Capable of lifting heavy flour bags and dough bins, and standing for extended periods.

    • Comfortable working in hot environments and performing repetitive physical tasks.

    • Able to scale recipes accurately and adapt to production demands.

    • Calm under pressure and able to manage early morning production schedules.

Work Environment and Expectations

  • Early morning shifts starting at 5 AM (potential adjustment to 6–7 AM after program stabilization).

  • Weekend and holiday work required.

  • Physical demands include heavy lifting, working in heat, and long periods of standing.

  • Expected to maintain clear communication and feedback practices with the team.

  • Must embody reliability, attention to detail, and a commitment to quality.

Leadership and Culture

The Bread Lead plays an essential role in maintaining Almanac’s bread program and upholding its reputation for quality sourdough products. They are expected to foster collaboration, practice open communication, and contribute to a learning-focused and feedback-oriented kitchen environment.

Performance Metrics

  • Consistency and quality of daily bread production.

  • Accuracy and completeness of bread logs and production records.

  • Team feedback and effectiveness in supervising and training helpers.

  • Customer satisfaction and feedback on bread products.

  • Adherence to production schedules and food safety standards.