Kitchen Manager

Au Bon Pain

New York (NY)

On-site

USD 55,000 - 75,000

Full time

14 days+

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Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Quarterly bonuses

401K

Pet insurance

401K

Referral programs

Vacation time

Workplace banking

Job summary

A popular bakery-cafe chain in New York is seeking a Kitchen Manager who will be responsible for overseeing food and beverage operations. This role emphasizes quality procurement, adherence to health standards, and guest satisfaction. The ideal candidate will demonstrate excellent communication skills, a deep passion for food, and strong hospitality. The position includes a structured training program and offers competitive remuneration with benefits such as medical insurance and 401K.

Qualifications

Demonstrate excellent communication and listening skills.
Be able to lift a minimum of 35 pounds.
Demonstrate broad knowledge of and passion for food.
Be able to lift a minimum of 35 pounds.
Show above average level of hospitality with both guests and team members.
Technically proficient in food production
Demonstrate the ability to maintain a clean and safe work environment

Responsibilities

Manage food and beverage processes to facilitate guest satisfaction.
Ensure adherence to health and sanitation standards.
Optimize inventory and delivery logistics.
Food ordering/Production planning/Inventory: Manage orders, par levels, inventory, and production planning.
Distribution: Manage deliveries and packaging; ensure outlets are stocked on schedule.
Profitability: Ensure profitability through proper planning of food and labor costs.
Sanitation and Safety: Maintain cleanliness and safety in all production areas.

Skills

Excellent communication skills

Broad knowledge of food

Hospitality

Technical proficiency in food production

Hospitality

Food production

Job description

Crafting distinctively delicious food starts early morning in Au Bon Pain cafe. While our bakers line the shelves with hot, freshly baked pastries, muffins, bagels and scones, other team members brew our rich coffee and espresso blends from the highest-quality Arabica beans, set up the health smart oatmeal bar, and prepare dozens of fresh eggs for nourishing breakfast sandwiches. Their passion for quality and freshness continues throughout the day with mouthwatering sandwiches and wraps served on freshly baked breads; hearty soups, stews and macaroni and cheese; enticing salads topped with our signature dressings; and assortments of cut and whole fresh fruit; cheese and crackers; energy bars; nuts; yogurt and indulgent cupcakes, cookies and brownies.

Au Bon Pain caters to today's sophisticated but time-constrained customer in many ways. One day you may enjoy a made-to-order customized sandwich or salad, designed by you and prepared just the way you like it. And the next day, you may only have time to grab a pre-made salad, sandwich, wrap or snack. But no matter how you shop Au Bon Pain, we promise that our food will always be delicious and fresh and our service fast and friendly.

Au Bon Pain--Taste the goodness in every flavor-full bite!

Job Description

Responsible for creating a culture of learning, execution and appreciation of food that is fresh,

convenient, customizable and available. This person must provide management for Au Bon Pain

food and beverage processes and the leadership to facilitate guest satisfaction and financial

success in all of the café’s food and beverage outlets. Overall emphasis is placed on

procurement, execution, distribution and adherence to ABP standards while operating at or

above health and sanitation requirements. Kitchen Manager, partnership with the General

Manager will manage, teach and give feedback while stressing a Guest Centric mentality and

complete abidance to ABP policies and procedures 100% of the time.

Responsibilities

1) Hospitality

Celebrate fresh food and a cultural appreciation of quality ingredients.
Proudly work to spread our message of fresh food to every guest.
Proactively seek out guest engagement and conversation while on the floor.
Reiterate compliance to the station-specific interaction script.
Build ability to multitask, while keeping first priority on a “Guest First!” mentality.
Strive to turn every guest into a loyal guest by offering a consistent, friendly, and easy shopping experience.

Instill these qualities in all of the crew members you train and come in contact with.

2) Receiving/Storage/Organization

Maintain the organization standards listed in the ABP standards of storage and organization.

Maintain the organization standards listed in the ABP standards of storage and organization.

Respect the food and take pride in receiving and storing quality product. Maintain product integrity by performing thorough inspections of all incoming items.

Adhere to the Produce Handling Guide at all times.
Make certain all storage and receiving practices are up to ABP and health code standards.

Maintain a “Clean as you go” mentality at all times.
Schedule staff accordingly to meet and exceed budget goal while maintaining standards.

3) Prep/Premade

Utilize all tools (Prep Sheet, Procedure Cards, Step by Step, Café Requisition Sheet and Café & Culinary Readiness Journal) to ensure product quality and availability throughout the day.

Develop a cultural appreciation of prepping and preparing food that is fresh, convenient, and of the highest quality.

Teach & maintain proper station setup to maximize efficiency.
Maintain premade handling and wrapping procedures to ensure product meets temperature and is at ABP standard.

Accurately merchandise products per merchandising guide & schematics.
Check for quality and make sure that any and all product below our standards is brought to the attention of General Manager and never served to the guest.

Taste menu items with team member to build overall product knowledge.

4) Food ordering/Production planning/Inventory

Maintain & actively use ABP order guides for all food & paper orders
Develops pars for all food, paper and beverage products
Ensure weekly food inventory is complete every Thursday
Review product sales mix & waste report daily
Formulate weekly & daily production, take into consideration, Pmix, waste, forecast & weather

Maintain inventory of labels for grab & go packaging
Perform weekly inventories with the General Manager

5) Distribution

Ensure use of requisition sheets for all deliveries from production kitchen to outlets
Manage the packaging of product for delivery using proper equipment to maintain product integrity

Develop delivery schedule to ensure outlets are properly stocked at the right time without disruption of business

Maintain food quality and temperature throughout the delivery process.
Maintain the sanitation and condition of all delivery equipment and vehicle

6) Profitability

Responsible for ensuring profitability through proper planning and execution of food processes and labor processes. Responsibility includes ensuring food cost variance is within standard and that labor costs are within standard.

7) Sanitation and Safety