Kitchen Manager

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!

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.
• Ensure weekly food inventory is complete every Thursday.
• Review product…