Cafe Kitchen Manager at Root Whole Body

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Aug, 26

Salary

6.0

Posted On

18 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Inventory Management, Food Cost Control, Team Leadership, Staff Training, Plant-Based Cuisine, Food Safety, Sanitation Standards, Vendor Management, Scheduling, Excel, POS Systems, Prep Planning, Quality Control, Operational Strategy, Expense Management

Industry

Retail Health and Personal Care Products

Description

BLOSSOMING LOTUS CAFÉ & JUICE BAR Cafe Kitchen Manager Division/Department: Café Reports To: Operations Compensation: Salary (DOE) + tip pool ($5-6/hr) Position Overview Blossoming Lotus Café & Juice Bar, a boutique café located within Root Whole Body in NW Portland, is seeking an experienced, hands-on Cafe Kitchen Manager to lead our small but dynamic 5–6 person back-of-house team. This is a working manager role for someone who thrives in both execution and strategy - equally comfortable on the line as they are managing inventory, controlling costs, and building efficient systems. The Kitchen Manager is responsible for translating our plant-based, “Food as Medicine” menu into smart purchasing decisions, streamlined prep processes, and disciplined expense management. The ideal candidate brings strong operational and financial acumen, takes ownership of kitchen performance, and leads by example in delivering consistently high-quality, nourishing food. Please note: This role requires regular ordering and shopping trips; a reliable personal vehicle is required. Key Responsibilities Kitchen Leadership & Execution Lead and actively participate in daily kitchen operations, including prep, cooking, and service Train, coach, and support a 5–6 person team to ensure consistency, efficiency, and accountability Maintain high standards for food quality, portioning, plating, and presentation Develop and document clear prep procedures and menu specifications; ensure team adherence Inventory, Ordering & Cost Management Own all inventory systems, including ordering, receiving, labeling, and storage Translate sales trends into accurate prep and ordering plans to minimize waste and stockouts Manage food costs with a focus on profitability, portion control, and waste reduction Conduct regular inventory counts and adjust purchasing strategies accordingly Perform weekly vendor runs and supply shopping—requires use of a personal vehicle Operational Excellence Build and maintain organized, efficient kitchen systems and workflows Ensure compliance with all health, safety, and sanitation standards Oversee cleanliness and organization across kitchen, service counter, and dining areas Manage scheduling, prep planning, and labor efficiency Track and report on key metrics (food cost, waste, ordering accuracy) Customer Experience & Quality Control Ensure timely, accurate order execution and a smooth guest experience Maintain deep knowledge of menu ingredients and offerings Uphold a culture of care, quality, and hospitality aligned with our mission Qualifications 3–5+ years of kitchen management or supervisory experience in a fast-paced environment Proven experience managing inventory, prep production, ordering, and food cost controls Hands-on leadership style with the ability to train and motivate small teams Strong organizational skills and attention to detail Comfortable with basic computer systems (Excel, POS, inventory tracking) Solid understanding of food safety and sanitation standards Problem-solver with a calm, solutions-oriented approach Ability to stand for extended periods and lift 30+ lbs Passion for plant-based cuisine and wellness-focused food Valid driver’s license and access to a reliable vehicle required What We’re Looking For Someone who takes ownership of the cafe as a business within the business—balancing quality, efficiency, and cost while creating a supportive, high-functioning team environment. This is an opportunity to play a key role in a mission-driven café focused on nourishing the community through thoughtful, plant-based food.

Responsibilities

Lead daily kitchen operations and a small back-of-house team to deliver high-quality plant-based food. Manage inventory, food costs, and vendor relations while maintaining strict health and safety standards.