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.

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.

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

Working Conditions

Operates in a commercial kitchen and retail café setting. Non-smoking environment with exposure to noise, heat, and cooking equipment.

Core Values Alignment

• Focus on Today: Delivers consistent day-to-day operations and adapts in real-time.

• Customer-Centric Service: Puts customer experience at the forefront of culinary decision-making.

• Be Accountable: Owns outcomes and leads by example.

• People Are Our Business: Builds strong, empowered teams.

• Live by Our Golden Standards: Upholds professionalism and excellence in every task.