Kitchen Manager

Lakes Fika is a growing coffee shop + cafe + mercantile in the heart of MN lakes country.

As a member of our team you will be living out the essence of “Fika” by providing outstanding customer service and hand crafted menu items that are integral to a customer’s one of a kind experience.

For decades, folks have retreated to the lake to enjoy a slower pace of living in a calm and scenic environment. There is one word that closely resembles this lake life culture and that is the Swedish word “Fika”. Fika (fee-ka) is an intentional pause, spent with friends or family, while enjoying coffee & treats. It can be a noun (Let’s have a Fika) or a verb (Do you want to Fika?). This philosophy is the heart of Lakes Fika. It’s about taking a moment to enjoy the blessing of fellowship and to cherish life’s simple pleasures.

The Kitchen Manager plays a crucial role in overseeing the daily operations of the kitchen in a fast-paced food service environment. This hands on position is responsible for managing kitchen staff, ensuring food quality and safety standards are met, and maintaining an efficient workflow. The ideal candidate will possess strong leadership skills and a passion for food service management, contributing to a positive dining experience for all guests. Open Wednesday - Sunday, some weekends are required. Must have willingness to work long days or weeks as needed during peak season from May-August. Most Wednesday-Saturday shifts are from about 7:30am-3:00pm and Sunday 8:30am-2:00pm. Enjoy most of your afternoons off!

Responsibilities may include:

• Overseeing all kitchen operations, including food preparation, cooking, and presentation.
• Taking full ownership of the success of the kitchen, team, and brand.
• Team building and brand strengthening.
• Strict attention to quality control.
• Manage inventory to ensure proper stock levels and minimize waste.
• Accept and manage deliveries.
• Train and develop other team members in food preparation techniques, safety protocols, and customer service standards.
• Implement and maintain food safety practices to ensure compliance with health regulations.
• Handle cash drawer transactions accurately.
• Oversee shift management to ensure smooth operations during peak hours.
• Complete knowledge on point of sale systems.
• Collaborate with different stations or food prepping to enhance overall efficiency by serving as head baker, head barista, or both.
• Willingness to complete all kitchen duties as needed such as cleaning, stocking, or prepping.
• High standards for food presentation in a fast-paced evironment.
• Following established recipes to maintain consistency and quality.
• Precision ingredient measurements.
• Be the face of the business in both positive and negative customer interactions.
• Professionalism in difficult situations.
• Attentiveness to customer needs.
• Create schedules for kitchen staff to ensure adequate coverage during all shifts.
• Delivering consistent and proactive feedback to general managers or owners.
• Build positive relationships in our community and be an ambassador for slow living, lake life, and the fika lifestyle.

Helpful skills may include:

• Proven experience in kitchen management.
• Being a self starter.
• Enjoying the hustle and bustle of the hospitality industry.
• Strong organizational and time management skills.
• Eagerness to learn.
• Knowledge of inventory control processes and food service management principles.
• Ability to train and develop team members effectively.
• Food preparation techniques and safety standards.
• Detailed cash and POS handling.
• Strong management capabilities to handle busy periods efficiently.
• Exceptional communication and interpersonal skills for effective team collaboration and customer service experiences.
• Capable to stand long hours, lift heavy boxes, and work in hot kitchens.
• Dependability.
• Willingness to work long days or weeks during peak season from May-September.
• Ability to give and receive feedback.
• A positive, humble, and engaging personality with a desire to foster fellowship experiences.

Qualifications:

• A minimum of 2-3 years of restaurant management or combined experience and education.
• At least 18 years of age.
• Valid driver’s license and reliable transportation.
• High school diploma or GED equivalent.
• ServSafe certification is preferred beforehand or else certification within 90-days of employment is required.

This role is ideal for individuals who thrive in a dynamic environment and are committed to delivering high-quality food, experiences, and fellowship in a small community.