Opening Kitchen Manager — Bakery Café, Daytime Hours

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

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.