Kitchen Manager

Franklin Hall; Washington (District of Columbia); On-site; USD 68,000 - 83,000; Full time

Job summary

Franklin Hall in Washington, DC, is seeking a Kitchen Manager to oversee back-of-house operations in a high-volume restaurant. You will lead kitchen staff, manage food production, control inventory, and ensure food safety standards.

This role requires strong leadership, ability to mentor a team, optimize food costs, and maintain cleanliness. You will work closely with restaurant leadership to ensure smooth operations, adherence to health regulations, and effective cost controls.

Qualifications

• Proven kitchen management experience in high-volume food service.
• Strong background in mass-volume food production.
• Excellent leadership and organizational skills with ability to mentor a team.
• High standard of cleanliness and understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking in a fast-paced environment.
• Able to lift up to 50 pounds and endure long periods on feet.
• Familiarity with cost control, inventory management, and scheduling software.
• Experience with ServSafe or similar safety certifications.
• Flexibility to work various shifts including weekends/evenings/holidays.

Responsibilities

• Inventory and Ordering: manage food and kitchen supplies based on par systems and inventory needs.
• Staff Management: schedule kitchen staff and ensure training and adherence to standards.
• Quality Control: oversee food prep and presentation; conduct line checks and temperature logs.
• Health and Safety Compliance: enforce sanitation and safety standards per regulations.
• Communication: maintain open lines with management; participate in meetings.
• System Maintenance: implement back-of-house systems like prep lists and daily walkthroughs.

Skills

Leadership

Organizational skills

Interpersonal skills

Multitasking

Sanitation knowledge

ServSafe

Cost control

Inventory management

Scheduling software

Physical stamina

Tools

Scheduling software

Job description

Full Time • Manhattan Laundry DC LLC dba Franklin Hall

Position Overview: We are seeking a dedicated Kitchen Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Key Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Qualifications

• Proven experience in kitchen management or a similar role in a high-volume food service setting.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team.
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
• Familiarity with cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Flexibility to work various shifts, including weekends, evenings, and holidays.

Compensation: $75,000.00 per year

We are an equal opportunity employer and all qualified applicants will receiveconsideration for employment without regard to race, color, religion, sex,national origin, disability status, protected veteran status, or any othercharacteristic protected by law.

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We are an equal opportunity employer and all qualified applicants will receiveconsideration for employment without regard to race, color, religion, sex,national origin, disability status, protected veteran status, or any othercharacteristic protected by law.