Cafe Back of House Manager

Benefits

• Bonus based on performance
• Employee discounts
• Training & development

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.

• 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, play 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

• 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

• 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

• Ability to stand for extended periods
• Ability to lift and carry kitchen supplies and ingredients
• Comfortable working in a fast-paced kitchen environment

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.