Kitchen Manager

We are seeking an experienced Kitchen Manager who is detail-oriented, a strong leader, and fully accountable for their craft. The Kitchen Manager is responsible for end-to-end kitchen performance, including food / pastry quality, consistency, cost control, team leadership, and operational execution.

This role owns all kitchen tasks and results—both positive and negative—and is expected to lead by example, enforce standards, and drive continuous improvement.

The ideal candidate brings strong culinary knowledge, sound technical skills, and an understanding that leadership includes ownership, discipline, and accountability. Excellent organizational skills, attention to detail, and the ability to manage both people and processes are essential.

The Kitchen Manager plays a critical role in achieving our mission : to bring expertly crafted baked goods to our guests through a warm and welcoming bakery café experience that delivers joy to everyone.

KNOWLEDGE AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to the following :

 Leads in baking and preparing food as necessary.

 Ensures that product quality, freshness and presentation meet company standards for bake, cake, sandwich and beverage

 Adheres to and embraces company Food & Beverage mandated menu and purchasing programs.

 Maintains budgeted revenue, cost of goods, labor, supplies and operating cash flow relating to food operations. Reviews monthly profit and loss statements and acts on all variances.

 Plans, supervises and executes all catering functions in conjunction with the operations and sales staff.

 Estimates food consumption and makes purchases as appropriate from the company-specified food program.

 Recruits, hires and retains best in class work force with the assistance of the management team and regional management team.

 Addresses and resolves disciplinary issues as appropriate.

 Fosters a teamwork environment.

 Supervises all kitchen staff members and oversees the preparation, portioning, merchandising and storage of all food.

 Maintains kitchen and storage facilities in sanitary condition.

 Schedules staff efficiently to accommodate varying business volumes.

 Facilitates and manages all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by implementing and conducting Sanitation Audits and Cleaning Schedules. Reports critical issues to District Manager.

 Develops monthly action items to address any issues (including spoilage, margin, quality of product, etc).  Interacts with client / customers on a daily / weekly basis.

 Proactively ensures that a clean, safe environment is maintained at all times.

 Must be able to coordinate staff and resources in a high-volume environment.

 Participates in team and regional meetings as scheduled.

 Must become certified in specified food safety program within 30 days of employment.

 Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.

 Other duties may be assigned.

WHAT YOU NEED TO HAVE

 Associate degree or culinary degree preferred

 Minimum of three years kitchen management experience in high-volume retail, bakery, hospitality, or restaurant venue required

 Experience preparing catered events and presenting foods for special events is desirable

 Current ServSafe certification, ServSafe instructor certificate, or ability to become certified preferred Flexible, adaptive, upbeat, open and visible management style, with a successful record of accomplishment of managing senior operations leaders across a large geographically decentralized portfolio.

 Passion for people! Dynamic and engaged leader who has a passion for empowering, inspiring, motivating & developing team members.

 Exceptional organizational and communication skills with the ability to effectively balance priorities and deliver results in a fast-paced, ever-changing, and highly entrepreneurial environment.

 Feedback is a gift! Ability to provide construction feedback and recognition to every member of the organization, to ensure we have an open and transparent culture of high performance standards.

 High emotional intelligence with the ability to work with, and manage diverse teams by being highly empathetic, intuitive, self-motivated and driven.

 Teams Win! Has to be a team player who fosters a collaborative and engaged teamwork environment.

 Being a Brand Ambassador, with an excellent knowledge of and commitment to Paris Baguette’s Mission, Vision, Brand Values and Culture.