JOB SUMMARY

The Kitchen Manager provides hands-on leadership in the Café’s culinary operations, ensuring the consistent preparation and service of high-quality, natural meals that align with Mustard Seed Market’s mission to improve the health of our community. The Kitchen Manager is responsible for overseeing daily back-of-house operations, maintaining food safety and sanitation standards, controlling costs, and leading, mentoring, and developing the kitchen team in alignment with our core values of accountability, customer-centric service, and professional excellence.

EDUCATION AND EXPERIENCE

• High school diploma or equivalent (required)
• Culinary degree or post-secondary culinary training (preferred)
• Minimum of 5 years of culinary management experience with increasing responsibility
• Proven experience in natural and organic food service (preferred)

KNOWLEDGE, SKILLS, AND ABILITIES

• Ability to manage and lead diverse teams in a fast-paced kitchen environment
• Strong knowledge of food sanitation, OSHA, and health regulations
• Proficiency with Microsoft Office Suite, inventory and ordering systems, and basic kitchen technology
• Excellent communication, organizational, and problem-solving skills
• Financial literacy, including P&L analysis and budget planning

PHYSICAL REQUIREMENTS

• Ability to lift up to 50 pounds and stand for long periods
• Reaching, bending, grasping, walking, reading, writing, and verbal communication
• Use of commercial kitchen equipment including slicers, ovens, fryers, knives, and mixers

Customer Experience & Business Development

• Support café growth and customer satisfaction by partnering with the front-of-house team to ensure seamless service.
• Collaborate with the Events Coordinator and Café General Manager on special events and banquets.
• Participate in menu development with an emphasis on customer purchasing patterns, trends, nutritional needs and dietary accommodations

SUPERVISORY RESPONSIBILITIES

• Line Cooks
• Dishwasher
• Kitchen Steward (indirect)

ESSENTIAL DUTIES AND RESPONSIBILITIES

Leadership & Team Development

• Direct, supervise, and motivate a high-performing kitchen team including line cooks, and dish staff.
• Foster a respectful, inclusive, and collaborative kitchen environment that reflects our belief that people are our business.
• Promote teamwork and accountability by coaching, training, and mentoring all kitchen staff.
• Partner with Human Resources for recruitment, training, performance reviews, discipline, and terminations in accordance with policy.

Culinary Operations

• Maintain excellence in all areas of food production and preparation from scratch using natural, organic, and whole food ingredients.
• Ensure that food quality, taste, appearance, and portion standards are consistently met.
• Train staff in techniques such as safe food handling, allergen protocols, knife skills, cooking methods, and plating.
• Oversee kitchen scheduling and workflow to meet business needs and support efficient service.

Financial Management

• Develop, analyze, and manage kitchen budgets, food and labor costs, and inventory.
• Read and interpret profit and loss statements; implement corrective actions where needed to meet financial targets.
• Maintain food cost controls through effective purchasing, inventory management, waste reduction, and use of standardized recipes.
• Collaborate with Director of Culinary Services and Fresh Items Manager on menu costing, retail pricing, and financial planning.

Health, Safety, and Compliance

• Ensure compliance with OSHA regulations, local health codes, and company safety and sanitation policies.
• Lead training programs on food safety, chemical handling, equipment use, and safe lifting practices.
• Maintain clean and organized storage, prep, and cooking areas with accurate temperature controls and labeling.

Customer Experience & Business Development

• Support café growth and customer satisfaction by partnering with the front-of-house team to ensure seamless service.
• Collaborate with the Events Coordinator and Café General Manager on special events and banquets.
• Participate in menu development with an emphasis on customer purchasing patterns, trends, nutritional needs and dietary accommodations.

Cleanliness, Record Keeping, and Equipment Oversight

• Ensure all kitchen areas are cleaned and sanitized according to daily, weekly, and monthly schedules.
• Oversee and maintain accurate records including waste logs, temperature checklists, and cleaning schedules.
• Conduct routine inspections to ensure all cleanliness and sanitation standards are being met and documented.
• Maintain orderly storage of all ingredients, supplies, and equipment to maximize efficiency and food safety.
• Ensure timely maintenance and servicing of kitchen equipment; coordinate with maintenance teams or external vendors as needed.
• Train staff in procedures for reporting and tracking equipment issues to avoid service disruption.
• Implement and oversee systems to monitor organization, cleanliness, and operational readiness of all workstations.

Requirements: