Culinary Lead: Inspire Team & Perfect Plating

Thompson Hospitality Corp.; Washington (District of Columbia); Hybrid; USD 52,000 - 64,000; Full time

Job summary

Thompson Hospitality is seeking a Kitchen Supervisor for Milk & Honey to oversee daily kitchen operations, ensure quality in food preparation, and lead a high-performing culinary team. The role emphasizes leadership, attention to detail, and adherence to safety standards in a fast-paced setting.

The position requires 50–55 hours per week, including evenings and weekends, with a focus on maintaining exceptional cuisine and guest satisfaction within a vibrant New Orleans–style brunch concept.

Qualifications

• Proven culinary experience in a supervisory role within a restaurant or similar establishment.
• Ability to lead, motivate, and mentor kitchen staff to achieve high performance and a positive work environment.
• Strong organizational skills to manage a fast-paced kitchen.
• Keen eye for quality, presentation, and portion control.
• Clear verbal communication and guest interaction in busy settings.
• Ability to stay calm and multitask in a high-pressure environment.

Responsibilities

• Oversee daily kitchen operations, including food preparation and plating to meet quality standards.
• Lead and mentor kitchen staff to maintain a cohesive and efficient team.
• Monitor food quality, presentation, and portion control; address issues promptly.
• Assist in inventory management, ordering supplies, and controlling food costs.
• Ensure kitchen cleanliness, hygiene, and health-safety compliance.
• Work 50–55 hours weekly, including evenings and weekends as needed.

Skills

Culinary leadership

Staff mentoring

Organization

Quality & presentation

Communication

Multitasking

Job description

Thompson Hospitality is seeking a Kitchen Supervisor for Milk & Honey to oversee daily kitchen operations, ensure quality in food preparation, and lead a high-performing culinary team. The role emphasizes leadership, attention to detail, and adherence to safety standards in a fast-paced setting.

The position requires 50–55 hours per week, including evenings and weekends, with a focus on maintaining exceptional cuisine and guest satisfaction within a vibrant New Orleans–style brunch concept.