Kitchen Operations Lead — Growth, Training & Quality

maman | palisades; Washington (District of Columbia); On-site; USD 52,000 - 77,000; Full time

Benefits offered by this job

Healthcare options

Commuter benefits

Development opportunities

In-store discounts

Cookies & coffee

Job summary

Maman in Washington, DC, is seeking a Kitchen Manager to lead our back-of-house operations, ensure consistent food quality, safety, and brand standards, and support profitability without compromising guest experience. This role involves training, scheduling and developing BOH team members, and collaborating with regional culinary leadership and General Managers.

You will train and schedule BOH staff, manage inventory, execute menu rollouts, and collaborate with regional culinary leadership and

Qualifications

• 1+ years of kitchen leadership or senior BOH experience preferred.
• Strong understanding of food safety, sanitation, and health department regulations.
• Experience managing inventory, ordering, and food cost control.
• Ability to lead in a fast-paced, high-volume environment.
• Excellent leadership, communication, and problem-solving skills.
• Strong organizational and time management skills.
• Ability to work flexible hours, including weekends, holidays, menu rollouts and peak business days.
• Bi-lingual in English and Spanish.

Responsibilities

• Own daily kitchen operations, including food preparation, production and quality standards.
• Ensure consistent execution of recipes, presentation and portioning standards.
• Maintain cleanliness of all kitchen areas, including line and prep spaces.
• Lead menu rollouts, oversee preparation, execution and staff training.
• Support flawless execution of location events, ensuring all food requirements and standards are met.

Skills

Leadership

Communication

Problem-solving

Time management

Organizational skills

Flexible hours

Bilingual EN/ES

Job description

Maman in Washington, DC, is seeking a Kitchen Manager to lead our back-of-house operations, ensure consistent food quality, safety, and brand standards, and support profitability without compromising guest experience. This role involves training, scheduling and developing BOH team members, and collaborating with regional culinary leadership and General Managers.

You will train and schedule BOH staff, manage inventory, execute menu rollouts, and collaborate with regional culinary leadership and