Cafe Manager/Lead Cook

About the Role The Café Manager/Lead Cook will be responsible for the general operation of the museum café, serving as the lead cook and managing other café staff. The role involves planning, preparing, and serving high-quality Shaker- and locally inspired food, while maintaining a sanitary kitchen and welcoming dining room, and collaborating with staff to provide excellent dining experiences. The café operates seasonally and the role may involve shifts across mornings, afternoons, and evenings, including weekends; note that the café is currently under construction with anticipated opening in late July or August. What You'll Do

• Food Preparation: Execute daily hot and cold food production according to standardized recipes, portion guides, and service specifications.
• Quality Control: Monitor ingredient freshness, taste, and visual appeal before dishes are served.
• Safety & Sanitation: Adhere to all food safety standards, maintain accurate temperature logs, proper food rotation, and safe handling of allergens and special dietary requests.
• Inventory Management: Plan menus, monitor stock levels, track food waste, place orders and receive deliveries.
• Staff Management: Manage kitchen and front-of-house staff to ensure timely service, especially during peak museum hours and events.
• Financial Management: Oversee operation of the POS system and ensure that cash and credit/debit payments are handled, processed, and reconciled correctly. What We're Looking For
• Experience: Minimum of 2 years of proven experience as a cook in a professional café, restaurant, institutional kitchen or catering company.
• Certifications: Valid Food Handler’s permit or ServSafe Certification (or willingness to obtain it within the first 30 days).
• Skills: Strong understanding of culinary techniques (grilling, sautéing, baking, etc.) and safe operation of commercial kitchen appliances; working knowledge of POS and cash handling; inventory management.
• Physical Demands: Ability to stand for extended periods, lift up to 50 pounds, and comfortably navigate a fast-paced work environment.
• Customer Focus: A polite, adaptable, and service-oriented demeanor, with the ability to comfortably interact with museum patrons and staff.
• Work Environment: Willing to cross over into food service when needed; able to work well independently, as well as with others. Nice to Have
• Leadership experience as a lead cook/kitchen supervisor.
• Ability to contribute ideas for year-round food production/preservation initiatives that could sustain the role in the museum’s off-season. Compensation & Benefits
• Pay is expected to be $20 to $26 per hour, depending on experience.
• Year-round employees are eligible for paid time off, health care reimbursement, and retirement contributions.