Job Overview

Tous Les Jours is a French-Asian inspired bakery café with over 110 locations across the United States and 1,700+ worldwide. We bake everything fresh in-store every day — artisan breads, pastries, fresh cream cakes, and handcrafted beverages made with premium ingredients. Our Jacksonville location is operated by Kaifan Hospitality, an independent restaurant group that takes hospitality seriously and invests in its people.
THE ROLE
We’re looking for a Kitchen Manager to lead the entire back of house at our Tous Les Jours location. You’ll oversee bakers, cakers, and production staff — owning everything from daily production scheduling and inventory management to food cost control, food safety, and team development.
This is a bakery, not a restaurant kitchen. TLJ uses frozen dough that’s shaped, proofed, and baked in-store daily. You’ll manage production schedules that start at 3–4am, coordinate teams across fragmented shifts, maintain franchise quality standards, and ensure the display case is full and beautiful from open to close. Every product your team makes is on display for customers to see — your standards are visible every day.

Responsibilities

  • Daily production scheduling — sequencing breads, pastries, and cakes so everything is ready on time.
  • Food cost management: inventory counts, waste tracking, portioning discipline, and ordering optimization.
  • Quality control across all products — every item in the case meets TLJ’s visual and taste standards.
  • Team hiring, training, scheduling, and development for all BOH staff (bakers, cakers, prep).
  • Food safety and health inspection readiness at all times — allergen management, temperature control, FIFO, date labeling.
  • Display case merchandising — working with FOH to keep the case full, rotated, and visually compelling.
  • Equipment maintenance and facility upkeep for all bakery equipment (ovens, proofers, coolers, display cases).

Skills

  • 2+ years of bakery or pastry production management experience. Restaurant kitchen management with bakery exposure also considered.
  • Strong understanding of bakery production operations — you know proofing, oven management, and cream handling. Experience with frozen dough production systems is a plus.
  • Proven food cost management experience — you track your numbers and know how to control them.
  • Experience building, training, and leading kitchen teams, including early-morning production crews.
  • Deep food safety knowledge, especially allergen management in a bakery environment. ServSafe Manager certification preferred.
  • Comfortable operating within a franchise system — you respect the playbook and optimize execution within it.
  • Highly organized, calm under pressure, and able to manage production across shifts that don’t overlap.

Benefits

  • Competitive salary with performance-based bonus tied to quality and cost targets.
  • A leadership role with real ownership — you run the BOH.
  • Growth path to multi-unit kitchen oversight as the franchise expands.
  • Free bakery items and employee discounts.
  • Direct access to the franchise owner — your work matters and your voice is heard.

HOW TO APPLY
Apply with your resume and answer these questions:

  • What bakery or production kitchen have you managed, and what was your daily production volume?
  • What was your food cost or waste percentage, and how did you manage it?
  • What are you looking for in your next role?
Apply Now