Kitchen Manager

Finn & Fire; Alexandria (VA); On-site; USD 55,000 - 75,000; Full time

Job summary

Finn and Fire in Old Town Alexandria is actively seeking a hands-on Kitchen Manager to lead our back-of-house team and run day-to-day kitchen operations. You’ll partner with ownership and front-of-house leadership to keep the kitchen organized, efficient, and profitable while ensuring every dish meets our standards.

You’ll enforce standardized recipes, oversee prep, line, and dish duties, and coach staff to build a positive, accountable kitchen culture.

Qualifications

• 3+ years of kitchen leadership in high-volume, full-service restaurant.
• Strong cooking fundamentals; sushi experience is a plus.
• Proven experience managing food cost, inventory, and labor.
• Strong leadership and communication; calm under pressure.
• Ability to follow and enforce standardized recipes.
• ServSafe Manager certification or ability to obtain within 30 days.
• Availability to work nights, weekends, and holidays.
• Stand for long periods; lift up to 50 lbs.

Responsibilities

• Lead daily kitchen operations across prep, line, and dish.
• Hire, train, schedule, and coach BOH staff; build a positive kitchen culture.
• Maintain standardized recipe book for consistency across shifts.
• Manage prep lists, par levels, and station setup for each service.
• Handle ordering, receiving, inventory, and vendor relationships.
• Control food and labor costs to meet budget targets; track waste.
• Ensure compliance with food safety, sanitation, and health dept standards.
• Oversee equipment care, repairs, and preventive maintenance.
• Work the line and expo during peak service as needed.
• Collaborate on menu development, specials, and seasonal changes.

Skills

Kitchen leadership

Cooking fundamentals

Food cost management

Inventory management

Labor management

Leadership and communication

Education

ServSafe Manager certification

Job description

Finn and Fire is a Nikkei Style restaurant in Old Town Alexandria, built on fresh ingredients, bold flavors, and consistent execution. Our kitchen runs on standardized recipes, strong systems, and a team that takes pride in every plate. We value respect, accountability, and growth, and we’re committed to developing the people who help us raise the bar every service.

Job Description

Finn and Fire is looking for a hands-on Kitchen Manager to lead our back-of-house team and run day-to-day kitchen operations. You’ll work closely with ownership and front-of-house leadership to keep the kitchen organized, efficient, and profitable while making sure every dish meets our standards.

Responsibilities:

• Lead daily kitchen operations across prep, line, and dish
• Hire, train, schedule, and coach BOH staff, building a positive and accountable kitchen culture
• Maintain and enforce our standardized recipe book so every dish is consistent from shift to shift
• Manage prep lists, par levels, and station setup for each service
• Handle ordering, receiving, inventory, and vendor relationships
• Control food and labor costs to meet budget targets; track waste and yield
• Ensure compliance with food safety, sanitation, and health department standards
• Oversee equipment care, repairs, and preventive maintenance
• Work the line and expo during peak service as needed
• Collaborate on menu development, specials, and seasonal changes

Qualifications

• [3+] years of kitchen leadership experience (Sous Chef, Kitchen Manager, or similar) in a high-volume, full-service restaurant
• Strong cooking fundamentals; sushi experience is a plus
• Proven experience managing food cost, inventory, and labor
• Strong leadership and communication skills; leads by example and stays calm under pressure
• Organized and detail-oriented, with experience following and enforcing standardized recipes
• ServSafe Manager certification, or ability to obtain within 30 days
• Availability to work nights, weekends, and holidays
• Able to stand for long periods and lift up to 50 lbs