Supervise and coach staff in the Kitchen, Juice Bar, and Deli covering both front & back of house

Hire, train, evaluate, and discipline team members to maintain high performance and morale

Create a positive culture: recognize achievements, give constructive feedback, and “lead from the front”

Ensure food prep meets portioning, plating, and presentation standards

Manage inventory, place orders, minimize waste, and control food cost

Maintain sanitation, safety, and health regulations ensuring compliance and preparing for health inspections

Oversee departmental budgets, control labor expenses, and analyze financial variances

Maintain payroll records and POS transaction reviews

Build strong vendor relationships and manage service or maintenance requests efficiently

Serve as the primary point of contact during customer issues resolving complaints personally and promptly

Foster customer rapport: learn regulars by name and create a welcoming atmosphere

Experienced: 2+ years managing food service operations (preferred 3–5 in similar settings)

Trained: High school diploma/GED required; culinary or hospitality diploma is a bonus

Food-Savvy: Strong understanding of food safety, cooking techniques, and portion control

Leader: Excellent interpersonal, communication, and conflict-resolution skills

Physically Fit: Able to lift up to 50 lbs. (~100 times/day), stand/walk extensively

Adaptable: Available for varied shifts, including weekends, holidays, and across store locations

Hands-on Leadership: Train your team, coach them to excel, and set performance metrics

Impactful Role: Shape food quality, customer experiences, and operational efficiency