Cafe Kitchen Manager

Root Whole Body•Portland, OR

37d•$5 - $6•Onsite

About The Position

Blossoming Lotus Café & Juice Bar, a boutique café located within Root Whole Body in NW Portland, is seeking an experienced, hands-on Cafe Kitchen Manager to lead our small but dynamic 5–6 person back-of-house team. This is a working manager role for someone who thrives in both execution and strategy - equally comfortable on the line as they are managing inventory, controlling costs, and building efficient systems. The Kitchen Manager is responsible for translating our plant-based, “Food as Medicine” menu into smart purchasing decisions, streamlined prep processes, and disciplined expense management. The ideal candidate brings strong operational and financial acumen, takes ownership of kitchen performance, and leads by example in delivering consistently high-quality, nourishing food. This role requires regular ordering and shopping trips; a reliable personal vehicle is required.

Requirements

3–5+ years of kitchen management or supervisory experience in a fast-paced environment
Proven experience managing inventory, prep production, ordering, and food cost controls
Hands-on leadership style with the ability to train and motivate small teams
Strong organizational skills and attention to detail
Comfortable with basic computer systems (Excel, POS, inventory tracking)
Solid understanding of food safety and sanitation standards
Problem-solver with a calm, solutions-oriented approach
Ability to stand for extended periods and lift 30+ lbs
Passion for plant-based cuisine and wellness-focused food
Valid driver’s license and access to a reliable vehicle required

Responsibilities

Lead and actively participate in daily kitchen operations, including prep, cooking, and service
Train, coach, and support a 5–6 person team to ensure consistency, efficiency, and accountability
Maintain high standards for food quality, portioning, plating, and presentation
Develop and document clear prep procedures and menu specifications; ensure team adherence
Own all inventory systems, including ordering, receiving, labeling, and storage
Translate sales trends into accurate prep and ordering plans to minimize waste and stockouts
Manage food costs with a focus on profitability, portion control, and waste reduction
Conduct regular inventory counts and adjust purchasing strategies accordingly
Perform weekly vendor runs and supply shopping—requires use of a personal vehicle
Build and maintain organized, efficient kitchen systems and workflows
Ensure compliance with all health, safety, and sanitation standards
Oversee cleanliness and organization across kitchen, service counter, and dining areas
Manage scheduling, prep planning, and labor efficiency
Track and report on key metrics (food cost, waste, ordering accuracy)
Ensure timely, accurate order execution and a smooth guest experience
Maintain deep knowledge of menu ingredients and offerings
Uphold a culture of care, quality, and hospitality aligned with our mission