Duties + Responsibilities of Kitchen Manager:
Management
o Working and planning alongside LRTP Store Manager to ensure consistent vision and messaging.
o Managing suitable work schedules for kitchen staff members that ebb and flow with demand.
o Training staff to produce high-quality bakery items while following proper food handling procedures.
o Utilizing cost calculator to track and maintain recipe costs and adjust prices to reflect adequate profit margins.
o Setting and tracking kitchen sales goals throughout the year.
o Establishing SOPs for new employees.
o Standardizing and organizing recipes and procedures with easy-to-follow visuals.
o Managing relationships with food vendors.
o Assisting with customer orders, catering, special events, and wholesale opportunities.
o Educating FOH staff on new menu items, allergen restrictions, and other necessary info that may be relevant to the customer experience.
o Maintaining a fun and functional work environment.
Daily Production + Inventory
o Managing daily kitchen prep and production.
o Ensuring that the bakery is adequately stocked with quality baking ingredients, supplies, packaging, and labels.
o Tracking weekly inventory and maintaining updated shopping lists (Schencks, Webstaurant, Amazon, Kerr’s, WGM, CJ Morgan Farms, etc).