Assistant Kitchen Manager

About Us

At Musette we serve high-quality, locally sourced breakfast and lunch items alongside specialty coffee. We pride ourselves on a welcoming, community-focused atmosphere and a back-of-house team that operates with respect, speed, and precision.

The Role

We are seeking an organized, energetic AM to oversee all back-of-house operations at our high-volume cafe. In this role, you will bridge the gap between culinary execution and business operations. You will not only jump on the line during peak morning and lunch rushes but will also own inventory management, vendor relations, food cost control, and team development.

Core Responsibilities:

Daily Kitchen Operations

• Supervise food preparation and line execution to ensure consistent portion sizes, presentation, and quality.

   

• Expedite orders during peak morning and lunch rushes to maintain quick ticket times.

   

• Maintain cross-communication with front-of-house staff regarding daily specials, 86'd items, and customer accommodations.

   

   

Inventory & Financial Control

• Track kitchen inventory and place precise food and supply orders to minimize waste.

   

• Manage food costs and labor budgets to align with targets provided by management.

   

• Establish vendor relationships and negotiate pricing or resolve delivery discrepancies.

Team Leadership & Scheduling

• Recruit, hire, and train back-of-house team members on cafe prep work and plating techniques.

   

• Create weekly staff schedules that optimize labor budgets while ensuring proper coverage for peak hours.

   

• Foster a collaborative environment by evaluating staff performance, providing feedback, and rewarding excellent work.

   

Safety & Sanitation Compliance

• Enforce sanitation protocols to ensure the kitchen remains exceptionally clean and audit-ready at all times.

   

• Uphold food safety regulations as mandated by local health departments and internal restaurant standards.

   

• Monitor equipment performance and schedule routine maintenance or repairs immediately.

   

Qualifications & Skills

• Experience: 3+ years of professional kitchen experience, with at least 1 year in a supervisory or management role (prior cafe, bakery, or high-volume brunch experience is highly preferred).

   

• Certification: Active ServSafe Food Protection Manager certification required.

   

• Financial Literacy: Solid understanding of food cost control, inventory tracking, and managing labor margins.

   

• Skills: Exceptional multitasking capabilities, strong verbal communication, and a hands-on leadership style.

   

• Systems: Comfort using Point of Sale (POS) and modern inventory management software.

   

• Schedule: Open availability, including early mornings, weekends, and holidays.