Job Description

We are looking for an experienced and results-driven Back of the House Manager to oversee the daily kitchen, baking, and production operations of Randy's Donuts. The successful candidate will ensure consistent product quality, freshness, food safety, efficient production, proper inventory management, and effective team performance while maintaining the brand's operational standards.

Key Responsibilities

Kitchen and Production Operations

Oversee daily kitchen, baking, and production activities to ensure efficient workflow and timely product preparation.
Ensure donuts and other products meet the company's standards for quality, taste, consistency, freshness, and presentation.
Monitor production schedules and ensure sufficient product availability based on sales forecasts and store demand.
Ensure proper use, cleaning, and maintenance of kitchen equipment and tools.

2. Food Safety and Sanitation

Ensure compliance with food safety, sanitation, hygiene, and proper food-handling procedures.
Maintain cleanliness and organization of the kitchen, production areas, storage rooms, and equipment.
Monitor proper food storage, temperature control, shelf life, and product rotation.
Ensure compliance with company policies and applicable health and safety regulations.

3. Inventory and Cost Control

Monitor inventory levels of ingredients, packaging materials, and other kitchen supplies.
Ensure proper receiving, storage, issuance, and rotation of stocks using the FIFO (First In, First Out) method.
Minimize product wastage, spoilage, and unnecessary ingredient consumption.
Conduct regular inventory checks and coordinate replenishment to prevent stock shortages.
Monitor food costs and recommend measures to improve operational efficiency.

4. Team Leadership and Development

Supervise, coach, and motivate kitchen, baking, and production staff to achieve operational targets.
Prepare work schedules and ensure adequate manpower coverage based on production requirements.
Train team members on recipes, preparation methods, portion control, food safety, and company procedures.
Monitor employee performance, productivity, attendance, and compliance with operational standards.

5. Product Quality and Consistency

Ensure consistent execution of recipes, portion sizes, preparation methods, and production standards.
Conduct regular quality checks on raw materials, work-in-progress products, and finished goods.
Ensure proper handling, storage, and timely replenishment of products.
Identify and address production issues that may affect product quality, consistency, or availability.

6. Reporting and Coordination

Prepare and submit production reports, inventory records, wastage reports, and other required documentation.
Coordinate with the Front of the House Manager to align production volume with sales demand and product availability.
Report equipment issues, inventory discrepancies, quality concerns, and operational challenges to management.
Recommend process improvements to increase productivity, control costs, and maintain product standards.

Qualifications:

A degree or diploma in Culinary Arts, Hospitality Management, Food Technology, or a related field is an advantage.
At least 3 years of experience in kitchen, bakery, food production, preferably in a supervisory or managerial role.
Experience in baking, pastry production, or high-volume food production is an advantage.
Strong leadership, organizational, communication, and team management skills.
Knowledge of food safety, sanitation, inventory control, FIFO, portion control, and food cost management.
Ability to manage production schedules, maintain product consistency, and minimize food wastage.
Familiarity with kitchen equipment, production procedures, and inventory or reporting systems.
Ability to work in a fast-paced environment and handle multiple operational priorities.