1. About Whippletree Bakery
Whippletree Bakery Inc. opened its doors in January 2026 in the heart of James Bay, Victoria, on beautiful Vancouver Island, British Columbia, Canada. We are a small-batch artisan bakery specialising in naturally leavened sourdoughs, fresh-milled grain breads, rustic European-style loaves, focaccia, and enriched doughs, as well pastries, sandwiches and pizza. Our philosophy centres on slow fermentation, organic and locally sourced ingredients, and exceptional craft. We are committed to building a reputation for quality, consistency, and community connection through both our retail storefront and growing wholesale partnerships across Greater Victoria.
As a newly established bakery, we are at a pivotal stage of growth. We seek a Head Baker who will lead production to the highest artisan standards.
2. Purpose of the Role
The Head Baker is a critical management position responsible for leading all aspects of bakery production, team management and contributing to the commercial success of Whippletree Bakery. The successful candidate will bring extensive bakery management experience and a proven track record of implementing standard operating procedures, to achieve revenue targets.
3. Key Responsibilities
3.1 Production Leadership and Artisan Craft
- Lead and oversee the daily production of all bakery products, including naturally leavened sourdoughs, fresh-milled grain breads, rustic European-style loaves, focaccia, enriched doughs, and seasonal offerings.
- Maintain the highest standards of artisan quality, ensuring consistent dough quality through proper fermentation timing, temperature control, and hydration management.
- Oversee mixing, fermenting, shaping, scoring, proofing, and baking processes across all product lines.
- Ensure safe and efficient operation of all bakery equipment, including mixers, ovens, proofing cabinets, and milling equipment.
3.2 Standard Operating Procedures (SOPs)
- Bring, implement, and maintain a comprehensive suite of standard operating procedures covering all areas of bakery production, food safety, hygiene, equipment maintenance, inventory management, and quality control.
- Continuously review and improve SOPs to enhance efficiency, reduce waste, and maintain regulatory compliance.
- Ensure all team members are trained on and adhere to established SOPs.
- Maintain thorough production records, batch tracking, and quality assurance documentation.
3.3 Food Safety and Regulatory Compliance
- Hold and maintain a current food safety licence (FOODSAFE Level 1 or equivalent recognised Canadian certification) and ensure the bakery meets or exceeds all British Columbia food safety regulations and Vancouver Island Health Authority requirements.
- Implement and manage a HACCP-based food safety system appropriate to the bakery’s operations.
- Lead food safety training for all bakery staff and ensure ongoing compliance.
- Manage all health and safety inspections, audits, and certifications.
3.4 Team Leadership and Collaboration
- Lead, mentor, and manage both the night baking team and day baking team, fostering a harmonious, collaborative, and high-performing work environment.
- Coordinate production scheduling across both shifts to ensure seamless handovers, efficient workflows, and consistent product quality.
- Recruit, train, and develop baking team members, building capability and bench strength within the team.
- Conduct regular team meetings, performance reviews, and provide constructive feedback.
- Work collaboratively and harmoniously with the Owner (Chief Baking Officer), the Financial and Operations Manager, and investors as a critical member of the management team.
- Contribute to management meetings, strategic planning, and business development discussions.
- Foster a positive workplace culture that reflects the bakery’s values of craftsmanship, quality, and community.
3.5 Production Performance and Cost Management Ensure production capacity and scheduling can meet growing wholesale demand without compromising retail quality or availability. Collaborate on retail strategy, including product presentation, customer engagement, and in-store experience at the Menzies Street location. Manage production costs, including ingredient procurement, labour scheduling, waste reduction, and energy efficiency. Contribute to budgeting, forecasting, and financial reporting as they relate to bakery operations.3.6 Inventory and Supply Chain Management
- Manage ingredient ordering, stock rotation, and inventory control to minimise waste and ensure uninterrupted production.
- Develop and maintain relationships with suppliers, with a preference for organic and locally sourced ingredients where possible.
- Monitor and manage ingredient quality, conducting supplier assessments as required.
4. Essential Qualifications and Experience
The following qualifications and experience are essential for this role:
- A minimum of five (5) years demonstrated experience managing a bakery operation, including production, team leadership, and business performance (CRITICAL REQUIREMENT).
- Proven experience in an artisan or craft bakery environment, with deep knowledge of naturally leavened sourdough, long-fermentation techniques, and European-style bread production.
- Current food safety licence (FOODSAFE Level 1 or recognised equivalent Canadian certification).
- Demonstrated ability to develop, implement, and manage comprehensive standard operating procedures across all bakery functions.
- Strong leadership skills with demonstrated experience managing and developing teams across multiple shifts.
- Excellent communication and interpersonal skills, with the ability to work collaboratively with owners, managers, investors, and team members.
- Knowledge of HACCP principles and British Columbia food safety regulations.
- Physical fitness to perform the demands of the role, including lifting up to 25 kg (55 lbs) and standing for extended periods.
- Eligibility to work in Canada.
5. Desirable Qualifications and Experience
- Trade qualification or diploma in baking, patisserie, or culinary arts.
- FOODSAFE Level 2 or advanced food safety certification.
- Experience with fresh flour milling and whole-grain baking techniques.
- Experience establishing or scaling a new bakery operation.
- Knowledge of the Victoria and Vancouver Island food market and wholesale landscape.
- First Aid certification.
6. Selection Criteria
Applicants must address each of the following selection criteria in their application, providing specific examples that demonstrate how they meet each criterion. Applications that do not address the selection criteria will not be considered.
1. Bakery Management Experience (Critical): Demonstrate a minimum of five (5) years’ experience managing a bakery operation, including responsibility for production planning, team leadership, quality assurance, and business performance outcomes. Provide specific examples of bakeries managed, team sizes, and key achievements.
2. Artisan Baking Expertise: Demonstrate advanced knowledge and hands-on expertise in artisan bread production, including naturally leavened sourdough, long-fermentation techniques, fresh-milled grain breads, and European-style loaves. Describe your approach to maintaining consistent quality and developing new products.
3. Food Safety Certification and Compliance: Confirm your current food safety licence (specify certification held) and describe your experience implementing and maintaining food safety systems, including HACCP-based programs, in a bakery environment.
4. Standard Operating Procedures: Describe your experience developing, implementing, and maintaining standard operating procedures in a bakery setting. Provide examples of SOPs you have introduced and the outcomes achieved in terms of quality, efficiency, and compliance.
5. Team Leadership and Collaboration: Describe your leadership style and provide examples of how you have built, managed, and developed high-performing bakery teams, including managing teams across multiple shifts. Demonstrate your ability to work harmoniously and collaboratively with business owners, managers, and other stakeholders.
6. Communication and Interpersonal Skills: Provide evidence of your ability to communicate effectively with diverse stakeholders, including team members, management, suppliers, wholesale clients, and investors. Describe a situation where your communication skills were critical to achieving a positive outcome.
7. How to Apply
Interested candidates should submit the following:
- A cover letter addressing your suitability for the role.
- A current curriculum vitae (CV) or resume detailing your relevant experience and qualifications.
- A written response addressing each of the six (6) Selection Criteria listed above, providing specific examples.
- Details of at least two (2) work-related referees, including:
– Full name and current position/title of each referee
– Their professional relationship to you (e.g. direct supervisor, employer)
– Contact telephone number(s)
– Contact email address
– Referees should be able to speak to your bakery management experience and professional capabilities
Applications that do not include a response to the selection criteria and referee details will not be progressed.
Applications should be submitted via Indeed
Applications close: June 30, 2026
8. Conditions of Employment
- Remuneration will be structured on a sliding scale directly linked to achieving and maintaining agreed revenue targets and net profit benchmarks. Full details will be discussed with shortlisted candidates.
- The role will involve early morning, overnight, and/or weekend shifts as required to meet production demands.
- A probationary period will apply.
- The successful candidate must hold or obtain a valid food safety licence prior to commencement.
- The successful candidate must be eligible to work in Canada and provide proof of eligibility. We do not sponsor for this position
- Pre-employment reference checks will be conducted.
Pay: $26.00-$30.00 per hour
Application question(s):
- Please provide a list of 3 references. They will only be checked if you are advancing to the hiring round.
Experience:
- Bakery Management: 5 years (required)
Location:
- Victoria, BC V8V 2G6 (preferred)
Work Location: In person
