Kitchen Manager (Multi Unit Growth)

Bakehouse Kitchen; North Palm Beach (FL); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Health benefits

Meal policy

Knife stipend

Uniforms paid for

Bonus

Job summary

Bakehouse Café & Kitchen in Palm Beach Gardens invites an opening chef to lead the food side of a coastal French bakery-café. You will execute recipes from production manuals, train a kitchen team, and manage savory and pastry production for breakfast, lunch, and prepared foods.

You’ll oversee ordering, inventory, food cost and scheduling, plus HACCP and allergen controls, with a calm, system-driven leadership style as we grow to additional locations.

Qualifications

• 3+ years as sous chef, chef de cuisine or kitchen manager in a high-volume breakfast/lunch, café, bakery-café, hotel or production kitchen
• Strong savory and pastry/bakery production experience preferred
• Experience with cook-chill or batch production; combi oven experience a plus
• You've owned the numbers: food cost, ordering and inventory
• Certified Food Protection Manager or ability to certify before opening
• A calm, organized leader who trains people well and wants systems that work

Responsibilities

• Lead savory production, pastry production and the kitchen team
• Cook dishes from manuals, costed recipes and training program
• Oversee breakfast, lunch and prepared foods production
• Manage ordering, receiving, inventory and food cost
• Ensure HACCP compliance and allergen control
• Train kitchen staff including line cooks and prep cooks

Skills

Savory cooking

Team leadership

Food cost management

Batch production

Food safety awareness

Education

Certified Food Protection Manager

Tools

RATIONAL iCombi Pro ovens

TurboChef

Berkel slicer

Alphatech rapid cook

Toast with xtraCHEF

Job description

About Bakehouse Café & Kitchen

Bakehouse is a coastal French bakery-café opening in Palm Beach Gardens this December. Our line is "Farm Fresh. Chef Crafted." We serve viennoiserie and scratch desserts, a serious breakfast and lunch counter, and a prepared-foods case of heat-and-serve family meals, compound salads and sides. We're also adding catering and retail. A second location is planned soon after we open.

The role

This is the opening chef of a high-volume daytime kitchen. You'll report directly to the COO, and you'll run the food side of the business: savory production, pastry production and the team that does both.

You won't be starting from a blank page. Every recipe is written, tested and costed. We have production manuals, a HACCP plan, prep and par sheets, and a two-week training program ready to go. Your job is to cook every dish from those manuals before we open, lead the team through training, then run the kitchen and make it better. That includes the rotating muffin of the week, the prepared-meal rotation and seasonal specials.

What you'll run:

• Breakfast: egg sandwiches, benedicts and avocado toasts at counter-service pace.
• Lunch: pressed sandwiches, made-to-order salads and a mini sandwich program.
• Prepared foods: cook-chill production of braises, roasts, pot pies, lasagna, compound salads and sides, packed and labeled for the retail case.
• Pastry: croissants and a cinnamon bun baked off in-house, scratch muffins, and cookies, brownies, cheesecake, tarts and cakes.
• The business side: ordering, receiving, inventory, food cost, prep lists, scheduling, food safety and allergen control, and training a kitchen team of line cooks, prep cooks and dish/utility.

The kitchen

Stacked 6- and 10-pan RATIONAL iCombi Pro ovens, TurboChef, Alphatech rapid cook, Berkel slicer, and Toast with xtraCHEF for recipe costing and inventory.

What we're looking for

• 3+ years as a sous chef, chef de cuisine or kitchen manager in a high-volume breakfast/lunch, café, bakery-café, hotel or production kitchen
• Strong savory skills. This is required, not a nice-to-have.
• Pastry or bakery production experience, strongly preferred.
• You've owned the numbers: food cost, ordering and inventory.
• Cook-chill or batch production experience; combi oven experience a plus.
• Certified Food Protection Manager, or able to certify before opening.
• A calm, organized leader who trains people well and wants systems that work.

Why this job?

• Daytime hours. Early mornings, done by mid-afternoon, no nights.
• Closed on Easter, the Fourth of July, Thanksgiving and Christmas.
• An opening-chef role with room to grow as we add locations, path to culinary director.
• Paid time off that grows with tenure: two weeks after your first year, three after three years, four after five.
• A brand-new kitchen with the equipment and documentation already done right.
• Health benefits / bonus / meal policy / knife stipend / uniforms paid for.

Start date:

11-1-2026.