About this role
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 easyshopping 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 andorganization.
Respect the food and take pride in receiving and storing quality product. Maintainproduct 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 codestandards.
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 andCafé & 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 meetstemperature 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 broughtto 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 ordersDevelops pars for all food, paper and beverage productsMaintain & control budgeted café food costEnsure weekly food inventory is complete every ThursdayReview product sales mix & waste report dailyFormulate weekly & daily production, take into consideration, Pmix, waste, forecast &weather
Maintain inventory of labels for grab & go packagingPerform weekly inventories with the General Manager5) Distribution
Ensure use of requisition sheets for all deliveries from production kitchen to outletsManage the packaging of product for delivery using proper equipment to maintainproduct integrity
Develop delivery schedule to ensure outlets are properly stocked at the right timewithout disruption of business
Maintain food quality and temperature throughout the delivery process.Maintain the sanitation and condition of all delivery equipment and vehicle6) Profitability
Responsible for ensuring profitability through proper planning and execution of foodprocesses 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 andsafety.
Demonstrate excellent communication and listening skills.Demonstrate broad knowledge of and passion for food.Respond to opportunities with a sense of urgency.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 productionDemonstrate the ability to maintain a clean and safe work environment
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!