What are the responsibilities and job description for the Cafe Manager position at Root Whole Body?
BLOSSOMING LOTUS CAFÉ & JUICE BAR
Kitchen Manager
Division/Department: Café
Reports To: Operations
Compensation: Salary (DOE) tip pool ($5-6/hr)
Position Overview
Blossoming Lotus Café & Juice Bar, a boutique café located within Root Whole Body in NW Portland, is seeking an experienced, hands-on 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.
Please note: This role requires regular ordering and shopping trips; a reliable personal vehicle is required.
Key Responsibilities
Kitchen Leadership & Execution
- 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
Inventory, Ordering & Cost Management
- 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
Operational Excellence
- 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)
Customer Experience & Quality Control
- 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
Qualifications
- 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
What We’re Looking For
Someone who takes ownership of the cafe as a business within the business—balancing quality, efficiency, and cost while creating a supportive, high-functioning team environment. This is an opportunity to play a key role in a mission-driven café focused on nourishing the community through thoughtful, plant-based food.
Salary : $5 - $6