Kitchen Manager / Culinary Operations Manager

Job Description Job Description 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