Kitchen Manager – New Cafe in the Wedge Neighborhood.
EMAIL ONLY - include your resume and why you'd want to work with us!
Join our team at this new, all-day neighborhood café and bar serving imaginative, from-scratch plant-based cuisine in a vibrant, welcoming setting in the heart of the Wedge neighborhood of Minneapolis. Building on the success of Reverie Café + Bar, our team brings a proven track record of crafting exceptional plant-based food and cultivating inclusive, community-centered spaces. With a focus on both community and craft, we will feature a thoughtful menu, full coffee service, and a cocktail, beer, and wine program.
Position Overview:
The Kitchen Manager is responsible for the smooth daily operation of the kitchen, working closely with the Chef to uphold standards, manage inventory, and support staff. This role is both hands-on and supervisory, requiring strong organizational skills and a solutions-oriented mindset.
Key Responsibilities:
Staff & Scheduling
Support onboarding and training for new BOH staff
Ensure accountability to cleaning, prep, and service checklists
Provide leadership during busy shifts and step in as needed
Serve as acting kitchen lead when Chef is off
Inventory & Ordering
Assist with inventory and ordering from vendors
Track usage, reduce waste, and help maintain food cost targets
Pick up occasional supplies or ingredients as needed
Kitchen Maintenance
Oversee kitchen cleanliness and ensure sanitation standards are upheld
Monitor equipment and refrigeration; clean compressors bi-monthly
Maintain and delegate deep cleaning tasks
Food Quality & Prep
Oversee food prep and ensure consistency and accuracy
Address quality control issues and communicate improvements
Assist with specials and catering execution as needed
Cross-Training & Versatility
Be proficient in all kitchen roles and able to fill in where needed
Assist with food truck operations and prep, if applicable
Communication
Keep Chef informed of kitchen needs or concerns
Participate in weekly leadership check-ins
Maintain open communication with FOH and BOH teams
Qualifications:
2+ years of kitchen management or supervisory experience
Strong knowledge of kitchen operations and food safety standards
Excellent communicator and team player
Comfortable with basic repairs, maintenance, and cleaning systems
Compensation: Full-Time (40 hrs/week)
PTO, shift meal + beverage, and 50% off most items when not working