At Mustard Seed Market & Cafe, we believe what you put in and on your body matters. That’s why everything on our shelves is made with real, natural ingredients, without the artificial additives. We’re committed to ingredient transparency so you can make informed choices for yourself and your family. It’s all part of our mission since 1981 to support a healthier lifestyle, every step of the way.

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.

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.

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.