Executive Kitchen Manager — Lead, Menu & Ops

14th & V Street - Busboys and Poets; Washington (District of Columbia); On-site; USD 59,000 - 72,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) retirement plan with employer"

Paid sick leave

Paid vacation leave

Paid parental leave

Life insurance

Pet insurance

Job summary

Busboys and Poets in Washington, DC, seeks a Kitchen Manager to lead daily kitchen operations, ensure quality, safety, and efficiency, and collaborate with a diverse team.

You will manage inventory, control costs, train staff, and ensure compliance with health regulations while maintaining high cooking standards and consistency.

The role includes menu development for events, coordination with managers, and a commitment to the restaurant’s inclusive culture and community mission.

Qualifications

• At least two years as Kitchen Manager or similar role.
• Must have current licensure (Food Safety, ServSafe) or obtain within 30 days.
• Strong leadership and ability to manage a team.
• Excellent communication and problem-solving skills.
• Ability to work evenings, weekends, and holidays.
• Reading recipes in English required.

Responsibilities

• Oversee all kitchen operations including food prep and presentation.
• Monitor production to ensure consistency and portion control.
• Ensure health and safety compliance in the kitchen.
• Supervise staff and manage schedules and training.
• Control inventory and food costs; minimize waste.
• Coordinate with managers and GM to ensure smooth operations.
• Develop menus for events and catering.
• Keep equipment maintained and report issues.

Skills

Kitchen management

Leadership

Staff supervision

Food safety

Time management

Multitasking

Education

Food Safety Certification

Tools

Payroll software

POS systems

Scheduling software

Accounting software

Job description

Busboys and Poets in Washington, DC, seeks a Kitchen Manager to lead daily kitchen operations, ensure quality, safety, and efficiency, and collaborate with a diverse team.

You will manage inventory, control costs, train staff, and ensure compliance with health regulations while maintaining high cooking standards and consistency.

The role includes menu development for events, coordination with managers, and a commitment to the restaurant’s inclusive culture and community mission.