Central Production Unit (CPU) Manager

Homebar is growing from its first locations into a citywide wellness beverage bar, and with that growth, our production is moving beyond a model where everything can be made from scratch in each shop every morning. We’re looking for someone who can do two things exceptionally well: run the Central Production Unit that supplies every Homebar location, and develop the bakery style products that keep customers coming back. This is genuinely both halves of the role, with equal ownership of operational excellence and hands on product development within the creative and strategic direction set by the business.

What You'll Do
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• Run day\-to\-day CPU operations: production schedules, par levels, batch planning and delivery logistics across all Homebar sites


• Own food safety and compliance for the unit: HACCP, allergen management, EHO readiness, and audit\-proof documentation


• Lead product development for our bakery style goods, working closely with management to bring the product vision to life: recipe development, nutrition and cost targets, shelf life testing, and scaling from small batch R\&D to full production runs


• Hire, train and manage the CPU team, including cross\-training on both production execution and food safety standards


• Manage supplier relationships and inventory to hit food cost and waste targets without compromising quality


• Partner with site managers and the Head of Homebar on new product rollouts, seasonal menus, and site\-level feedback


• Build and maintain SOPs and recipe specs so quality holds steady across every batch and every site

Required, this is a dual\-scope role, and we need both halves

• Hands\-on experience in food product development, specifically bakery\-style goods. You've taken a recipe from concept through costing, shelf\-life testing, and scaling to production, not just tweaked an existing range


• Experience managing a Central Production Unit, commissary kitchen, or similar multi\-site food production operation


• Food safety qualification (Level 3 or equivalent) and working knowledge of HACCP and allergen management\*


• Experience managing and training a production or kitchen team


• Comfortable owning cost of goods, waste, and yield across a production operation

• Background in wellness, functional food, or high\-protein/better\-for\-you bakery products


• Experience in a fast\-casual, QSR, or multi\-unit hospitality environment


• Familiarity with UK nutritional labelling and allergen regulation for packaged food


• A point of view on what makes a smoothie\-bar\-and\-bakery concept feel premium, not just healthy

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