Head Artisan Baker (Relocation to Charlotte, NC)

Head Artisan Baker (Boulanger) | Charlotte, NC

$80,000–$90,000 Base Salary | On-Site, Relocation Assistance Available

Are you a bread baker who loves the craft and knows how to lead a production team? A growing, chef-driven hospitality group is seeking a Head Artisan Baker to lead the bread program at its new, purpose-built wholesale boulangerie in Charlotte.

This is a hands-on leadership role. You’ll work alongside your bakers to produce fresh bread daily for restaurants and wholesale partners, while owning quality, production, inventory, and the ongoing refinement of the program. The bakery works with naturally leavened breads and short shelf lives. Precision matters: products are made to fulfill actual orders, rather than frozen or held as backup.

The new facility gives the team room and equipment built for its work, including dedicated mixing and baking rooms, controlled proofing areas, and large production ovens. As production grows, you’ll have the opportunity to improve processes, develop breads, and make a visible impact on the operation.

What you’ll do

• Lead and work alongside the overnight bread team through mixing, fermentation, shaping, proofing, and baking.
• Deliver consistent artisan breads and buns at wholesale volume.
• Spot quality issues early, identify their causes, and make effective adjustments.
• Lead bread research and development as products and processes are refined for the new facility.
• Manage starter health and production calculations, inventory, and ingredient ordering.
• Train and coach bakers while keeping production accurate and on schedule.

What you’ll bring

• Substantial experience producing bread from scratch at meaningful volume, including naturally leavened breads.
• The ability to explain how changes in mixing, temperature, hydration, fermentation, or proofing affect the finished loaf.
• Experience leading bakers and taking responsibility for both quality and daily execution.
• Confidence learning and working with large-scale, specialized bakery equipment.
• A practical, hands-on approach to solving problems during production.

Schedule: This is an overnight role, generally five shifts per week, approximately 7 p.m.–5 a.m. Production runs seven days a week, so flexibility around busy days and variable finish times is essential.

What’s offered: $80,000–$90,000 base salary, bonus potential, healthcare coverage, dining perks, relocation assistance, room for creativity, and a people-focused culture that is growing.

If you’re ready to lead a serious bread program while staying close to the dough, I’d love to hear from you. Apply or message me to discuss the opportunity confidentially.