In this series, British Baker talks to people from across the baking industry to find out about their career path, what their job involves, and the latest trends that are shaping their work.
We’re looking to showcase a diverse range of talent and job types across the industry, so if you’d like to be involved, please email dan.riley@wrbm.com.
Name: Steve Anderson
Age: 38
Job Title: Head of operations
Company & Location: The Barking Bakery, Blackpool
Education: ILM Level 3 diploma in management
Tell us about your career so far
I’ve spent nearly two decades in the wonderful (and sometimes wonderfully chaotic) world of factory life, learning the ins and outs of how to keep things running like a well-oiled mixer. From production floors to leadership roles, I’ve picked up plenty of skills in organisation, problem-solving and keeping cool when the dough hits the fan. Now I’m channelling all that experience into making sure our doggy delights roll out perfectly every time at The Barking Bakery.
How would you describe your job in a sentence or two?
I keep our bakery tails wagging by making sure production runs as smoothly as a freshly iced Woofin (muffin for dogs). Whether it’s planning schedules, streamlining workflows, or helping the team troubleshoot a particularly stubborn biscuit cutter, my job is all about making sure every treat is perfect before it heads out the door.
What does a typical day look like for you?
First thing, I check in with our team leads to make sure the day’s production targets are set. From there, it’s a mix of monitoring our treat making, solving any hiccups before they become hairballs, and looking for ways we can work smarter – whether that’s speeding up a mixing process or fine-tuning packaging to keep our bakery goods as fresh as possible.
Tell us about a challenge you’ve faced recently
We recently introduced a brand-new production line for our doggy biscuit range. Launching something new while keeping up with wag-worthy output levels is always a balancing act. It took careful planning, teamwork, and a few quick pivots, but we pulled it off and have boosted overall productivity by 15%.
What have been some highlights of your career?
Helping to roll out lean manufacturing projects that cut down on waste (and keep our sustainability promise) has been hugely rewarding, something so important these days as the focus on sustainability increases industry wide. But honestly, nothing beats seeing team members I’ve mentored step up into leadership roles.
What’s a common misconception about your role?
People think operations is all about machines humming along. In truth, it’s as much about people as it is about processes. My job is equal parts strategy, team building, and future-planning, with just a pinch of biscuit-dough troubleshooting for good measure.
What advice would you give to young people entering the baking industry?
Be curious about everything from the ingredients to the packaging to the way teams work together. Consistency and quality are key (dogs don’t forgive soggy biscuits), but so is teamwork. The best bakes, whether for humans or hounds, come from great collaboration.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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