BOH Kitchen Operations Leader

Miskiri Hospitality Group; Washington (District of Columbia); On-site; USD 65,000 - 90,000; Full time

Job summary

Miskiri Hospitality Group is seeking a Kitchen Manager in Washington, DC to lead the back-of-house operations. You will own food and labor costs, inventory, sanitation, scheduling, and standards, ensuring consistency whether you’re on the line or in the office.

You’ll run BOH during peak service, manage vendor relationships, and coach a growing team to uphold professional kitchen standards without burnout.

Qualifications

• Minimum 3+ years in a professional kitchen with supervisory experience.
• Proven track record of achieving food and labor cost targets.
• Comfortable leading a high-volume service and stepping onto any station.
• ServSafe Manager certification required or obtained within 60 days.
• Strong communication and leadership across a diverse team.

Responsibilities

• Run back-of-house during service, keeping ticket times within target.
• Maintain and enforce recipe and plating specs across stations.
• Open/close the kitchen with logs and end-of-night walkthroughs.
• Coordinate with FOH for events, large parties, and service flow.
• Hit food cost targets via portion control and yield management.
• Place orders with approved vendors; verify deliveries and pricing.
• Run weekly inventory and reconcile usage; manage BOH schedule.

Skills

Leadership

Communication

POS knowledge

Inventory software

Scheduling tools

Spreadsheets

Food safety

Bilingual (Spanish)

Education

ServSafe Manager certification

Tools

POS system

Inventory software

Scheduling tools

Spreadsheets

Job description

Miskiri Hospitality Group is seeking a Kitchen Manager in Washington, DC to lead the back-of-house operations. You will own food and labor costs, inventory, sanitation, scheduling, and standards, ensuring consistency whether you’re on the line or in the office.

You’ll run BOH during peak service, manage vendor relationships, and coach a growing team to uphold professional kitchen standards without burnout.