Kitchen Manager

About This Role

Managing the overall operation of the onsite café is the core of this Kitchen Manager role, which includes people leadership, administration, inventory, purchasing, and compliance. The manager will directly supervise the café team and partner with the Lead Cook to ensure consistent daily execution, food quality, and service, while also being ready to support food preparation and production as needed.

Responsibilities

• Directly supervise the Lead Cook and all Food Services Associates
• Lead hiring, onboarding, scheduling, training, coaching, performance feedback, development, and accountability for the café team
• Establish clear expectations, reinforce service and food safety standards, and promote a respectful, engaged, and team-oriented environment
• Plan staffing and coverage to support daily operations, absences, events, and changing business needs
• Partner with the Lead Cook on skills training, daily performance observations, and development of Food Services Associates
• Oversee day-to-day café operations, service levels, workflow, cleanliness, and readiness across service areas and shifts
• Maintain department schedules, records, procedures, purchasing documentation, expense reporting, and other administrative materials
• Manage the café budget and monitor purchasing, food costs, supplies, waste, and operational expenses
• Manage the café point-of-sale (POS) system, including product setup, pricing updates, troubleshooting, reporting, and coordination with vendors or internal support
• Analyze café sales, purchasing patterns, and operational trends, and turn insights into plans that improve revenue, manage costs, and minimize waste
• Coordinate internal catering and food service requests for meetings, training sessions, events, and company activities
• Coordinate equipment maintenance and repairs and make sure operational issues are addressed promptly
• Gather associate feedback and use it to improve service, offerings, and the overall café experience
• Own inventory controls, stock maintenance, ordering, receiving practices, and vendor relationships
• Set inventory levels and ordering routines that support reliable service while reducing expiration, overstock, and food waste
• Ensure proper food storage, labeling, rotation, and First In, First Out (FIFO) practices
• Partner with the Lead Cook to forecast ingredient needs based on menus, production plans, events, and participation
• Lead food-related Life Uplifted programs and initiatives, including planning, communication, implementation, administration, and ongoing improvement
• Coordinate programs such as take-home meals, grab-and-go options, hydration support, special events, and other associate-focused food offerings