Kitchen Manager

Position Summary:

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.

•  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
•  Maintain & control budgeted café food cost
•  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

•  Ensure all food production areas are maintained at the highest level of cleanliness and

safety.

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
• ServSafe® Certification

Working at ABP:

5 day work weeks

7 week structured training program

Career growth opportunities

Competitive salary, weekly pay

Quarterly bonuses

Benefits:

Medical insurance/Dental insurance/Vision insurance

Pet insurance Employee Referral Programs

Vacation Time

401K Workplace banking and much, much more!