Back of House Production Manager

Pinkbox Doughnuts isn’t your old-school bakery — we’re the bold, colorful, made-from-scratch doughnut headquarters serving up 70+ Insta-worthy flavors daily, including icons like Pinky & Pooh. Our signature coffee menu is always rotating too, because we like to keep things fresh, fun, and never boring.

With locations across Las Vegas & Utah, it’s no surprise we’ve been voted “Best Doughnuts in Vegas” year after year. Tourists flock, locals stay loyal, and our doughnuts keep going viral for a reason.

If you’re high-energy, love people, and can handle a little sugar-fueled chaos — we want you on the team.

About the Role

Hands-on production leader responsible for doughnut production, quality control, recipe adherence, labor and cost control, sanitation, staff supervision, and opening readiness. Leads bakery and decorating teams and ensures consistent, on-time, and high-quality production. Hours can include day, evenings, late nights, and early mornings - candidates should have open availability. 

What You’ll Do

· Lead bakery teams to produce specified quantity of doughnuts each day

· Ensure bakery team is making every recipe to exact quality standards

· Enforce recipe adherence and batch standards

· Conduct quality control checks across all production stages for appearance, size, consistency and taste

· Directly manage bakery personnel, including scheduling, day-to-day instructions, general oversight, and performance coaching

· Control waste, food cost, and labor scheduling within budget

· Partner with broader commissary team for training, quality control, inventory, and costing

· Ensure all safety and sanitation rules are followed, and complete necessary documentation including logs and checklists daily and weekly

· Validate daily equipment cleaning and maintenance and weekly deep

cleans

· Coach, train, and supervise staff productivity

· Report nightly production results and issues to Director of Production and Commissary Admin

What You Bring

· Bi-lingual — fluent in English and Spanish

· Minimum 2 years bakery, commissary, or high-volume kitchen leadership experience

· Experience supervising teams of at least 15 staff

· ServSafe certified (active)

· Valid Food Handler card (not expired)

· Experienced with ordering, receiving, pars, and inventory control

· Skilled in troubleshooting, coaching, and staff development

· Able to work overnight shifts

Physical Requirements / Working Conditions

· Standing and walking for the duration of each shift

· Bending, lifting, and carrying up to 50 lbs.

· Ability to multitask, stay upbeat, and work efficiently during rushes

· Shifts are 10-11 hours, including weekends and holidays

· Must comply with uniform and hygiene standards

· Expect a fun, upbeat, high-volume environment with lots of energy