Benefits:

Bonus based on performance

Employee discounts

Training & development

Position Summary

The Back of House (BOH) Manager is responsible for overseeing all kitchen and food-prep operations to ensure consistency, quality, cleanliness, and efficiency. This is a hands-on leadership role that works directly alongside the BOH team while also owning systems, training, inventory, and standards. The BOH Manager sets the tone for excellence in food execution and ensures the kitchen is always prepared to support smooth service.

Key Responsibilities:

Inventory & Ordering

Conduct regular inventory counts of all food and kitchen products

Place accurate, timely food product orders based on pars, sales trends, and upcoming needs

Monitor inventory levels to prevent shortages or over-ordering

Track and manage food waste, adjusting pars and prep accordingly

Food Prep & Production

Prepare key food items ahead of shifts to ensure front-of-house and BOH team members are supported during service

Bake pastries and prepare other house-made food items according to schedule

Ensure all prep is completed to standard and properly labeled, dated, and stored

Regulate product usage and portioning to maintain quality and control costs

Training & Standards

Own all BOH training, including onboarding and ongoing skill development

Ensure training is consistent, documented, and enforced across the team

Train team members on all recipes, prep procedures, food safety, and cleanliness standards

Hold the team accountable to following recipes exactly and executing food at a high level

Lead by example and set the standard for excellence in food quality and execution

Kitchen Operations & Cleanliness

Maintain a clean, organized, and efficient kitchen at all times

Implement and uphold kitchen organization systems

Ensure all food safety, sanitation, and cleanliness standards are consistently met

Create and enforce daily, weekly, and monthly cleaning routines

Leadership & Team Support

Work BOH shifts alongside the team, leading by example

Provide clear direction, feedback, and coaching to BOH team members

Communicate effectively with front-of-house leadership to support service flow

Address performance issues promptly and professionally

Food Program Ownership

In addition to daily execution, the BOH Manager plays an active role in maintaining and improving the café’s food program:

Provide feedback on existing menu items, prep processes, and kitchen workflows

Identify opportunities to improve efficiency, consistency, and food quality

Support seasonal or menu updates through testing, prep planning, and documentation

Ensure all recipes and prep procedures are accurately documented and kept up to date

Act as the primary owner of food execution standards within the café

Expectations & Standards

Recipes are followed exactly—no shortcuts or deviations

Food quality is consistent, fresh, and executed with care

Kitchen is always inspection-ready

Training is thorough, consistent, and reinforced regularly

Waste is monitored and minimized through thoughtful prep and ordering

Qualifications

Previous kitchen or food production experience required

Leadership or management experience preferred

Strong organizational and time-management skills

Ability to train, coach, and hold others accountable

High standards for cleanliness, food safety, and quality

Comfortable working early mornings and/or variable schedules as needed

Physical Requirements

Ability to stand for extended periods

Ability to lift and carry kitchen supplies and ingredients

Comfortable working in a fast-paced kitchen environment

Why This Role Matters

The Back of House Manager plays a critical role in maintaining the quality, consistency, and efficiency of the café’s food program. This position ensures the team is supported, the kitchen runs smoothly, and guests receive excellent food every day.