Kitchen Manager - Farmer & Fork Café

Job Description

Job Description

Kitchen Manager – Farmer & Fork Café / Peppers Artful Events

Location: New England Botanic Garden (Boylston, MA)
Reports to: Food & Beverage Manager

Position Overview

The Kitchen Manager is responsible for the daily culinary operations of the Farmer & Fork Café and the production and execution of all catering activity associated with the café. This position ensures menus reflect the Garden’s mission of sustainability and community engagement by showcasing seasonal and locally sourced ingredients. The Kitchen Manager provides hands-on leadership in the kitchen, overseeing menu execution, staff scheduling, food quality, sanitation, and cost control, while coordinating seamlessly with the Café Manager, Food & Beverage Manager, and event teams to deliver exceptional guest experiences.

 

Key Responsibilities

Culinary, Operations & Catering

· Lead all back-of-house (BOH) operations for the Farmer & Fork Café and catering services, including menu production, prep, and execution.

· Coordinate café service and catering events by developing production schedules, prep lists, and staffing plans that maximize efficiency and align with demand.

· Ensure consistent food quality, presentation, portion control, and timely execution for both daily service and catered events.

· Collaborate with the Café Manager and Food & Beverage Manager to align operations, guest service, and event logistics.

· Manage food purchasing, inventory, and cost controls, minimizing waste and ensuring budget adherence.

· Uphold all food safety, sanitation, and labeling standards, ensuring ServSafe compliance and allergen awareness.

· Serve as culinary lead during events, overseeing kitchen production, setup, service, and breakdown as needed.

· Support NEBG’s sustainability mission by prioritizing local sourcing, seasonal menus, and waste reduction practices.

Financial & Administrative

· Develop and manage BOH schedules in line with labor budgets and operational needs.

· Oversee ordering, inventory tracking, and cost analysis for café and catering operations.

· Assist with period-end financial closing and performance reporting to the Food & Beverage Manager.

Staff Leadership

· Recruit, train, schedule, and supervise BOH staff, fostering a positive and professional kitchen culture.

· Provide feedback, coaching, and accountability to ensure high performance and engagement.

· Lead by example in daily café service and during catering events.

Facilities & Compliance

· Maintain kitchen and catering equipment in safe working order, coordinating maintenance and repairs.

· Ensure compliance with health codes, workplace safety, and organizational standards.

 

Qualifications

· Minimum 3 years of kitchen management experience in café, ƒast-casual, or catering environments.

· Strong culinary background with knowledge of seasonal and farm-to-table cooking.

· Proven ability to oversee both daily food service and event production.

· ServSafe Manager Certification required (or ability to obtain within 60 days).

· Excellent organizational and leadership skills with a collaborative approach.

· Flexible availability: Tuesday–Saturday work week with some Sundays and holidays.

· Passion for sustainability, local food systems, and hospitality aligned with the mission of NEBG.