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).

o Ensuring that kitchen space, baking tools, utensils, and equipment are properly cleaned, sanitized, and in working order.

o Strategically arranging bakery items in display cases to encourage customer purchases.

o Enforcing excellent food safety practices.

o Inspecting bakery items to ensure that established standards on quality, uniformity, and aesthetic appeal are met.

o Planning necessary production based on LY’s sales data, upcoming holidays, community events, etc.

o Maintaining, adjusting, and creating new menu items to keep up with customer demand.

o Managing and limiting product waste.