Kitchen Manager (Addison)

The Café Kitchen Manager (KM) supports the Café General Manager in overseeing all kitchen

operations, including staffing, training, scheduling, inventory, financials, and food safety. This role

ensures excellence in food preparation and presentation, maintaining the highest quality standards

set by the Director of Culinary. Strong leadership, collaboration, and financial accountability are

essential. This on-site role requires a minimum of 45 hours per week.

• →Accountable for tracking kitchen-related financials such as food cost, labor cost and inventory 

• →Maintains food safety and sanitation standards 

• →Oversees BOH operations and is responsible for training and managing BOH team members 

• →Is responsible for driving financial success through strong leadership and active coaching 

• →Meets all deadlines regarding ordering, inventory, invoice and schedule submission 

• →Holds a standard of excellence for all food received, prepped, held and presented 

• →Upholds food quality standards by adhering to company recipes and build sheets 

• →Maintains a clean and safe work environment for team members and guests, ensures all equipment is functioning and in working order, actively uses their resources to find solutions, supports GM with adherence to R&M budget 

• →Orders food accurately to prevent waste and ensure appropriate availability 

• →Implements Ascension Coffee standards as directed by Brand Leadership 

• →Participates in special events including off site catering and functions 

• →Coachable: receives and implements feedback quickly 

• →Approachable: forges strong interpersonal connections with folks of all skill levels 

• →Impactful: communicates and conveys concepts in a way the individual will understand and respond with engagement 

• →Culture: participates in an inclusive and quality focused culture, utilizing thoughtful communication as guidepost for fellow team members, customers and consumers 

• →Qualifications                                                                                               
• →Restaurant kitchen management experience required.
• →Food and Beverage Manager certification.
• →Reliable transportation and ability to travel between locations.
• →Availability for nights and weekends.
• →Strong leadership, organizational, and problem-solving skills.
• →Self-motivated, adaptable, and open to feedback.
• →Ability to stand for extended periods (~8 hours per shift).