Café Manager and Chef

PruittHealth•Norcross, GA

5h•Onsite

About The Position

The Café Manager & Chef oversees all culinary and café operations within the corporate office, ensuring a high‑quality, welcoming, and efficient dining experience for employees and guests. This dual‑role leader is responsible for menu creation, food preparation, café management, staff supervision, and overall hospitality standards. The ideal candidate blends culinary creativity with strong operational management skills, delivering an exceptional workplace café experience that supports employee well‑being and company culture.

Requirements

Strong knowledge of food safety, kitchen operations, and menu development.
Experience supervising staff in a hospitality or food service environment.
Excellent communication, leadership, and organizational skills.
Ability to work on‑site during standard business hours, with flexibility for events
High employee satisfaction with café offerings and service.
Consistent food quality, safety, and presentation.
Efficient café operations with strong cost control and minimal waste.
Positive team culture and low turnover.
Smooth execution of corporate catering and special events.
Culinary degree or equivalent professional experience.
5+ years of experience as a chef, café manager, or kitchen manager.
Serve Safe Certified

Nice To Haves

Experience in a corporate or campus‑style food service environment.
Background in catering or event food service.
Familiarity with cost control, budgeting, and vendor management.
Experience with café beverage programs (e.g., barista operations).

Responsibilities

Design and execute daily and weekly menus that incorporate seasonal ingredients and accommodate diverse dietary needs.
Prepare high‑quality meals, snacks, and catered items for meetings, events, and executive functions.
Maintain strict food safety, sanitation, and kitchen organization standards.
Oversee inventory, ordering, receiving, and proper storage of food and supplies.
Ensure compliance with all health department regulations and internal food safety protocols.
Manage daily café operations, including opening/closing procedures, POS oversight, and cash handling.
Maintain a clean, organized, and inviting café environment aligned with corporate hospitality expectations.
Monitor café traffic patterns and adjust staffing, menu offerings, and service flow accordingly.
Collaborate with Workplace Experience, HR, and Facilities teams to support internal events and employee engagement initiatives.
Recruit, train, schedule, and supervise café and kitchen staff.
Build a positive, service‑driven team culture focused on hospitality and professionalism.
Conduct performance evaluations and provide coaching and development opportunities.
Ensure staff adherence to safety, sanitation, and operational procedures.
Manage café budgets, including food costs, labor costs, and operational expenses.
Track sales, participation rates, and cost trends to optimize profitability and reduce waste.
Oversee vendor relationships, including food suppliers, equipment providers, and service partners.
Evaluate and recommend improvements to enhance efficiency and cost‑effectiveness.
Build strong relationships with employees and leadership to understand preferences and improve offerings.
Respond to feedback and implement changes to enhance the dining experience.
Promote café specials, seasonal menus, and programs through internal communication channels.
Support a warm, inclusive, and community‑focused café environment that enhances workplace culture.