Kitchen Manager

Au Bon Pain; Chicago (IL); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive salary, weekly pay

Medical, dental, vision insurance

401(k) and workplace banking

Vacation time

Job summary

Au Bon Pain in Chicago is seeking a Kitchen Manager responsible for cultivating a culture of guest engagement and food quality. This role includes managing food safety standards and supporting café operations to ensure high-quality beverages and meals are delivered consistently.

The ideal candidate will have 3-5 years of relevant experience and a culinary degree is preferred. This position offers a competitive salary with benefits including insurance and a structured training program.

Qualifications

• 3-5 years of experience in restaurant/food service/hospitality industry.
• Proven experience in a similar or equivalent position.
• Operation experience with full P&L responsibility required.

Responsibilities

• Ensure adherence to health and sanitation requirements.
• Teach guest-centric mentality to all staff.
• Maintain food quality during delivery.

Skills

Guest Engagement

Food Safety Standards

Multi-tasking

Education

Culinary degree preferred

Job description

Position Summary

Responsible for creating a culture of learning, execution, and appreciation of fresh food. This person provides management for Au Bon Pain food and beverage processes and leadership to facilitate guest satisfaction and financial success in all café outlets. Emphasis on procurement, execution, distribution, and adherence to ABP standards while maintaining health and sanitation requirements. Kitchen Manager will partner with the General Manager to manage, teach, and give feedback, stressing a Guest‑Centric mentality and complete abidance to ABP policies and procedures 100% of the time.

Responsibilities

• Celebrate fresh food and a cultural appreciation of quality ingredients.
• Proudly spread the message of fresh food to every guest.
• Proactively seek guest engagement and conversation while on the floor.
• Reiterate compliance to the station‑specific interaction script.
• Multitask while keeping first priority on a “Guest First!” mentality.
• Strive to turn every guest into a loyal customer by offering a consistent, friendly, and easy shopping experience.
• Instill these qualities in all crew members you train and interact with.
• Maintain the organization standards listed in the ABP standards for storage.
• Respect food, take pride in receiving and storing quality product, and perform thorough inspections of all incoming items.
• Adhere to the Produce Handling Guide at all times.
• Ensure all storage and receiving practices meet ABP and health code standards.
• Maintain a “Clean as you go” mentality at all times.
• Schedule staff to meet and exceed budget goals while maintaining standards.
• Utilize tools (Prep Sheet, Procedure Cards, Step‑by‑Step, Café Requisition Sheet, Café & Culinary Readiness Journal) to ensure product quality and availability.
• Develop cultural appreciation of prepping and preparing food that is fresh, convenient, and of the highest quality.
• Teach and maintain proper station setup to maximize efficiency.
• Maintain premade handling and wrapping procedures to ensure product meets temperature and ABP standard.
• Accurately merchandise products per merchandising guide & schematics.
• Report any product below standards to the General Manager and never serve to guests.
• Taste menu items with team members to build product knowledge.
• Maintain and actively use ABP order guides for all food & paper orders.
• Develop pars for all food, paper, and beverage products.
• Ensure weekly food inventory is completed every Thursday.
• Review product sales mix & waste report daily.
• Formulate weekly & daily production considering P‑mix, waste, forecast, and weather.
• Maintain inventory of labels for grab‑and‑go packaging.
• Perform weekly inventories with the General Manager.
• Ensure use of requisition sheets for all deliveries from production kitchen to outlets.
• Manage packaging of product for delivery using proper equipment to maintain integrity.
• Develop delivery schedule to ensure outlets are properly stocked at the right time without disrupting business.
• Maintain food quality and temperature during delivery.
• Maintain sanitation and condition of all delivery equipment and vehicle.
• Ensure profitability through proper planning and execution of food processes and labor processes.
• Ensure food cost variance and labor costs stay within standard.
• Maintain the highest level of cleanliness and safety in all food production areas.

Qualifications

• 3‑5 years proven and demonstrated experience in the restaurant/food service/hospitality industry in a similar or equivalent position.
• Culinary degree preferred.
• Operation experience with full P‑&L responsibility required.

Benefits

• 5‑day work weeks
• 7‑week structured training program
• Competitive salary, weekly pay
• Quarterly bonuses
• Medical, dental, vision insurance
• Pet insurance
• Employee Referral Programs
• Vacation time
• 401(k) and workplace banking
• Additional benefits