Benefits:

Bonus based on performance

Free food & snacks

Opportunity for advancement

Paid time off

Benefits/Perks

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job Summary

We are seeking an experienced, hands-on Kitchen Manager / Culinary Operations Manager to lead daily food service operations in a professional dining facility located within a secure government office building in Downtown Washington, DC.

This position requires a leader who can successfully manage kitchen operations, develop weekly menus, supervise staff, control food costs, minimize waste, maintain food safety standards, and deliver an exceptional dining experience for a diverse customer base.

The ideal candidate understands how to balance customer satisfaction, operational efficiency, food quality, labor productivity, and profitability.

This is a working management position. The successful candidate will actively participate in food production while overseeing daily kitchen operations.

Responsibilities:

Create innovative menus according to the seasonal availability of ingredients and customer expectations

Prepare and plate food according to kitchen specifications

Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit

Supervise and coordinate all food preparation and presentation

Provide training and leadership for kitchen staff

Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price

Follow all food safety rules and regulations

Open and prepare kitchen operations daily beginning at 5:00 AM

Lead breakfast and lunch production and service

Supervise kitchen staff and assign daily responsibilities

Maintain high standards of food quality, consistency, and presentation

Train, coach, and develop kitchen employees

Ensure daily operational readiness and service excellence

Maintain a clean, organized, and professional kitchen environment

Experience with Catering & Special Events up to 200 people

Qualifications:

High school diploma/GED

Minimum 3 years of kitchen leadership experience

Certification from culinary school preferred

ServeSafe or Food Handler’s Certification

Advanced knowledge of culinary techniques and recipes

Ability to remain calm and thrive under pressure

Excellent management and leadership skills