Food and Bakery Manager (Nashville)

About The Well Coffeehouse & Roasters

The Well Coffee Roasters is a non-profit coffeehouse dedicated to creating spaces of connection and purpose. We are committed to excellent coffee, warm hospitality, and meaningful impact. Our passion for exceptional coffee, from meticulous sourcing and roasting to serving the perfect cup, drives our commitment to global impact. Every cup we serve and everything we do further advances our mission of Turning Coffee Into Water.

Position Summary

The Food & Bakery Manager is a proactive, growth-focused leader responsible for ensuring the quality, consistency, and profitability of food at The Well's coffeehouse locations and our bakery at the roasting facility. This role combines culinary skills with business insight; the ideal candidate is comfortable managing food costs, developing seasonal menus, and coaching kitchen staff. We seek a self-motivated individual who adapts quickly in a dynamic and expanding environment, taking initiative to improve processes without needing direction. This role suits someone who views gaps as opportunities and takes full responsibility for outcomes rather than just completing tasks.

Reporting Structure

• Direct reports: Kitchen leads, bakers, and coffeehouse kitchen staff across all locations.
• Partners with: General Managers at each coffeehouse location on a dotted-line basis. The Food & Bakery Manager sets food program standards, systems, and accountability for kitchen staff, while General Managers retain overall responsibility for their location, including front-of-house operations. Day-to-day success depends on close, proactive collaboration between the two roles, not top-down direction in either direction.
• Reports to: COO, with regular check-ins on food cost performance, menu strategy, and kitchen operations across all locations.

Travel & Schedule Expectations

• Regular travel between coffeehouse locations and the roasting facility bakery is expected; this is not a single-site role.
• Plan to maintain a consistent, visible presence at each location on a rotating basis (frequency to be finalized with leadership based on number of sites).
• Schedule flexibility is required; bakery production and coffeehouse service often start early, and some evening or weekend availability may be needed for inventory, vendor coordination, or team coverage.
• A reliable vehicle and valid driver's license are required for multi-site travel.

In the first year, priorities for this role include:

• Establishing standardized recipe costing, portioning, and prep standards across all coffeehouse and bakery locations.
• Building trusted, collaborative working relationships with each General Manager and kitchen team.
• Implementing consistent food cost tracking and reporting, with clear visibility into margin and waste at the location and company level.
• Identifying and closing the highest-impact gaps in kitchen systems, food safety compliance, and vendor management.
• Delivering at least one seasonal menu cycle that reflects both quality standards and cost targets.

Key Responsibilities: Food Cost, COGS & Financial Oversight

• Own food cost targets across all coffeehouse locations and the roasting facility bakery, with a clear understanding of COGS and its impact on profitability.
• Track, analyze, and report on food cost, waste, and margin weekly and monthly, presenting findings and action plans to leadership.
• Manage vendor relationships and ordering to optimize cost without compromising quality.
• Develop and maintain accurate recipe costing for all menu items, updated with every menu change or supplier price shift.
• Partner with General Managers to implement cost-control habits at the store level, including portioning standards, waste reduction, and inventory discipline.
• Adhere to budgets and flag variances early, with clear recommendations for correction.

Menu Development & Product Quality

• Lead seasonal and ongoing menu development for both coffeehouse food programs and the bakery, balancing creativity with operational feasibility and cost targets.
• Ensure all food products meet The Well's quality standards, from sourcing and prep through to presentation and service.
• Collaborate with the coffee and leadership teams to develop food and beverage pairings that reflect our brand identity.
• Establish standardized recipes, prep guides, and plating standards across all locations for consistency.
• Stay current on food trends, dietary needs, and industry best practices, bringing relevant ideas forward proactively.

Kitchen Operations & Systems

• Oversee daily kitchen operations across coffeehouse locations and the bakery, ensuring smooth, consistent, and efficient execution every day.
• Build and implement kitchen systems and workflows that scale with the business, from prep schedules to line organization to opening and closing procedures.
• Ensure full compliance with health codes, food safety standards, and sanitation requirements at all times.
• Oversee equipment maintenance needs, escalating issues promptly and ensuring kitchens are always guest-ready.
• Manage ordering, inventory, and stock levels to meet demand without over-purchasing or creating unnecessary waste.
• Identify operational inefficiencies proactively and implement solutions without waiting to be directed.

Team Leadership & Development

• Directly manage kitchen leads, bakers, and coffeehouse kitchen staff, providing clear expectations, consistent feedback, and ongoing coaching.
• Create a kitchen culture rooted in accountability, hospitality, and a shared commitment to quality.
• Partner closely with General Managers to ensure front-of-house and back-of-house operations are aligned and communicating effectively.
• Lead by example, demonstrating the standards, work ethic, and professionalism expected of the team.

Growth & Strategic Contribution

• Approach the role with a growth mindset, proactively identifying opportunities to improve food programs, reduce costs, and elevate the guest experience.
• Collaborate with leadership on long-term food strategy as the business grows and potentially expands.
• Adapt quickly to change, bringing structure and clarity to new initiatives rather than waiting for perfect conditions.
• Represent the food program in cross-functional conversations, including marketing, events, and mission-related initiatives.

Qualifications Required

• 3–5+ years of experience in culinary management, food service, or a related field, including demonstrated leadership experience.
• Demonstrated financial acumen: hands-on experience managing food cost, COGS, recipe costing, and vendor relationships.
• Strong knowledge of kitchen operations, food safety standards, and health code compliance.
• Proven ability to build and lead a team — hiring, training, coaching, and holding people accountable with clarity and care.
• Self-starter with a track record of improving systems and outcomes without needing to be directed.
• Adaptable, calm under pressure, and comfortable working in a growing, evolving organization.
• Excellent organizational and communication skills across both kitchen and administrative contexts.
• Comfortable traveling regularly between multiple locations, with a reliable vehicle and valid driver's license.

Preferred

• 5+ years of experience in a multi-unit or multi-location food operation.
• Background in specialty coffee, coffeehouse food programs, or artisan/bakery environments.
• Passion for mission-driven or community-oriented organizations.
• ServSafe certification or equivalent food safety credential.
• Experience with food costing software or POS/inventory systems.

Who You Are

Beyond the resume, we are looking for someone who:

• Takes ownership. You don't wait to be asked — you see what needs to happen and you make it happen.
• Is financially sharp. You understand that great food has to make business sense, and you know how to find the balance.
• Leads with clarity. Your team always knows what's expected and feels supported in meeting that standard.
• Grows with the organization. You're energized by a business that's building, not just maintaining.
• Cares about the mission. The Well's work goes beyond coffee — and you want to be part of something that matters.

What We Offer

• A purpose-driven role at a mission-led, non-profit organization.
• Competitive salary with bonus eligibility.
• Medical, Vision, and Dental insurance · 401k · Employee Assistance Program.
• Paid time off and professional development opportunities.
• A collaborative leadership team that values your expertise and initiative.
• The chance to shape a food program from the ground up in a growing company.