Kitchen Manager

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

Benefits offered by this job

Competitive salary

Quarterly bonuses

Medical, dental, vision insurance

Employee Referral Programs

Vacation time

401(k) and workplace banking

Job summary

Au Bon Pain in Cleveland is seeking a Kitchen Manager responsible for managing food and beverage processes. This role focuses on guest satisfaction, operations adherence, and maintaining health standards.

The ideal candidate will have a culinary degree and 3-5 years of experience in the restaurant industry. Benefits include competitive salary, insurance, and a structured training program.

Qualifications

• Experience in the restaurant or hospitality industry, preferably in management.
• Demonstrated ability to maintain food safety and quality standards.
• Strong leadership skills for training and managing staff.

Responsibilities

• Manage food processes to ensure guest satisfaction.
• Maintain cleanliness and safety in food production areas.
• Train staff on ABP policies and food handling standards.
• Develop delivery schedules and maintain proper inventory.

Skills

Restaurant/food service experience

Team training and leadership

Guest engagement

Menu development

Education

Culinary degree

3-5 years industry experience

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