HIRING - KITCHEN MANAGER

Position Summary

We are seeking a full time (32-35 hours/week), experienced, hands-on Kitchen Manager to lead the daily operations of our fast-paced neighborhood café, Scrimshaw Coffee. In addition to our specialty coffee options, our menu features breakfast bagels, wraps, sandwiches, and popular weekend brunch items. This role requires a leader who thrives in a high-volume environment, maintains exceptional food quality, and enjoys building a positive, team-oriented kitchen culture.

The Kitchen Manager is responsible for overseeing all back-of-house operations, including inventory management, food costing, ordering, menu development, staff leadership, food safety, and working alongside the team during busy service periods.

About the Company:

Scrimshaw Coffee + Field Trip Coffee Roasters are values & vision-based businesses. We’re constantly setting new goals, with an insatiable quench for growth, as a company, and for its people, while providing exceptional service and experiences to its guests and partners.

We are a 9 year old café (Scrimshaw Coffee) and 6 year old coffee roasting company (Field Trip Coffee Roasters).

Scrimshaw Coffee is a mid-volume café with a full food and coffee program. We serve our own roasted coffee, and have a simple, yet thorough and thoughtful food menu which we take seriously and are prideful of. We believe we’re one of the most intentional and thoughtful cafes in town and expect every new crew member to feel the same, while bringing to the table qualities that will allow us to be even better. A genuine love for people and providing authentic hospitality are non-negotiable.

Responsibilities

Kitchen Operations

·      Lead all daily back-of-house operations to ensure efficient, organized service.

·      Work on the line during peak breakfast, lunch, and weekend brunch hours.

·      Ensure consistency in food preparation, presentation, and quality.

·      Maintain a clean, organized, and sanitary kitchen at all times.

·      Enforce all health department and food safety standards.

Inventory & Cost Control

·      Manage inventory levels and perform regular inventory counts.

·      Monitor food usage and minimize waste through proper rotation and portion control.

·      Develop and maintain recipe costing and menu pricing to achieve food cost goals.

·      Track vendor pricing and identify opportunities for cost savings without compromising quality.

Purchasing & Vendor Management

·      Place weekly and daily food and supply orders.

·      Maintain relationships with vendors and negotiate pricing when appropriate.

·      Coordinate deliveries and ensure product quality upon arrival.

·      Run occasional local errands to source specialty items or pick up emergency supplies as needed.

Menu Development

·      Collaborate with ownership to develop seasonal menu items and weekend brunch specials.

·      Test and implement new recipes.

·      Standardize recipes and preparation procedures.

·      Analyze menu performance and recommend improvements based on food cost, sales, and guest feedback.

Team Leadership

·      Hire, train, coach, and mentor kitchen staff.

·      Create a positive, respectful, and accountable work environment.

·      Schedule staff effectively to meet business needs.

·      Conduct performance coaching and maintain high standards of professionalism.

·      Foster teamwork and communication between front- and back-of-house teams.

Administrative Duties

·      Maintain prep lists, production schedules, and kitchen organization.

·      Monitor labor costs and assist with scheduling.

·      Ensure equipment is maintained and coordinate repairs when needed.

·      Assist ownership with operational planning and continuous improvement initiatives.

Qualifications

·      3+ years of kitchen management or sous chef experience in a high-volume café, deli, brunch restaurant, or fast-casual concept.

·      Strong knowledge of inventory management, ordering, and food costing.

·      Experience developing recipes and seasonal menu items.

·      Proven leadership and team-building skills.

·      Ability to thrive under pressure while maintaining attention to detail.

·      Excellent organizational and communication skills.

·      Current Food Manager Certification (or ability to obtain upon hire).

·      Ability to lift up to 50 pounds and stand for extended periods.

Ideal Candidate

We’re looking for someone who:

·      Leads by example and isn’t afraid to jump on the line during a rush.

·      Takes pride in organization, cleanliness, and consistency.

·      Thinks proactively about improving systems and efficiency.

·      Enjoys mentoring others and building a strong kitchen team.

·      Brings creativity to menu development while maintaining profitability.

·      Is dependable, flexible, and committed to delivering a great guest experience every day.

Pay & Benefits

·      $22 / Hr to start, with a 10% raise upon review in 90 days.

·      Tips when working “on the floor”, averaging $7-9/hr.

·      Paid time off after 90 days

·      Employee meals and discounts

·      Opportunities for menu creativity and professional growth

·      Supportive, locally owned team environment