This is a hands-on senior role with responsibility for the day-to-day running, quality and performance of the whole bakery.
You'll oversee production across bread, viennoiserie and pastry, working across our daytime and night teams to ensure everything leaving the bakery meets MOR's standards.
We're looking for someone with strong technical knowledge across both bread and pastry. You don't need to be the strongest specialist in every discipline, but you do need the experience and understanding to lead, troubleshoot and maintain high standards across the bakery.
Although this is a management role, you'll remain close to production, from mixes and fermentation through to lamination, pastry and bake-off.
Working Pattern
This is primarily a daytime role. We have a dedicated team of night bakers responsible for much of our overnight production and bake-off.
You'll typically work daytime shifts alongside one or two early bake-off shifts each week, keeping you hands-on with the finished product and closely connected to overnight production.
Some flexibility will be required around seasonal peaks and production needs.
Key Responsibilities
- Take overall responsibility for production and quality across bread, viennoiserie and pastry
- Maintain exceptional and consistent product standards
- Oversee mixing, fermentation, shaping, proving and baking
- Develop new products
- Maintain standards across laminated dough and pastry production
- Identify and troubleshoot quality and production issues
- Plan production around café, wholesale and seasonal demand
- Lead, motivate and develop our bakery team across both day and night production
- Train bakers and build knowledge across the team
- Manage rotas, labour and production priorities
- Oversee ingredient ordering and stock control
- Monitor waste, yields and production efficiency
- Maintain food safety, hygiene and allergen standards
- Ensure equipment is maintained and production systems are effective
- Work with the team on seasonal products and new product development
- Continually look for ways to improve quality, consistency and efficiency as the bakery grows
Who We're Looking For
You'll ideally have:
- Excellent knowledge of sourdough, bread and fermentation
- Strong practical understanding of mixing and dough development
- Good knowledge of viennoiserie and laminated dough production
- Good working knowledge of pastry production
- Significant experience within a professional, large volume bakery
- The technical confidence to identify problems across both bread and pastry
- Experience leading, training or developing other bakers
- Strong organisation and production planning skills
- High standards and a strong eye for quality
- A calm, practical approach to problem solving
- An understanding of labour, waste, yield and the commercial side of running a bakery
Previous experience as a Head Baker, Bakery Manager, Production Manager or senior baker/pastry chef would be ideal, although we'd also consider someone ready to make the next step into leading a bakery.
The Person
We're looking for someone who genuinely cares about great baking and is curious about grain, flour, fermentation, lamination, pastry and technique.
You'll combine a passion for the craft with an understanding that a successful production bakery also needs repeatability, organisation and commercial discipline.
Most importantly, you'll take genuine ownership of the bakery, develop the people around you and take pride in the quality of everything that leaves it.
About MOR
MOR is an independent artisan bakery based in the Cotswolds, producing sourdough without shortcuts, viennoiserie and pastries for our own cafés and wholesale customers.
We work with some of the finest British and local millers and ingredients and our bread has gained national recognition.
As MOR continues to grow, we're looking for an experienced Bakery Manager / Head Baker to take ownership of our Chipping Campden production bakery, lead our team and continue pushing the quality of our bread and pastry.
What We Offer
- A senior role within a growing independent bakery
- A primarily daytime working pattern
- The opportunity to shape our bread and pastry production
- Award-winning products and excellent British ingredients
- Scope for product development and creativity
- The opportunity to play a significant part in the next stage of MOR's growth
Interested?
We'd love to hear from experienced bakers and pastry professionals who want to take ownership of an ambitious artisan bakery.
Pay: £36,000.00-£40,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
- On-site parking
- Store discount
Ability to commute/relocate:
- Chipping Campden GL55 6JX: reliably commute or plan to relocate before starting work (required)
Language:
Work authorisation:
- United Kingdom (required)
Work Location: In person
