Cafe Kitchen Manager

Highland Square Mustard Seed Market and Cafe•Akron, OH

6d•Onsite

About The Position

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.

Requirements

High school diploma or equivalent (required)
Minimum of 5 years of culinary management experience with increasing responsibility
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
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

Nice To Haves

Culinary degree or post-secondary culinary training (preferred)
Proven experience in natural and organic food service (preferred)

Responsibilities

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.
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.
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.
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.
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.
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.