Kitchen Manager

The Kitchen Managers main role is to ensure that kitchen function is at its full potential in relation quality as well as cleanliness and sanitation. This means food is prepared with high quality by line cooks that take ownership and responsibility for the quality they have produced. Kitchen Manager maintains consistency through recipes, procedures and presentation to ensure the best possible product is produced and executed. Kitchen manager is also responsible for sustainable food and labor costs, while ensuring the team has all the tools needed to perform the tasks at hand. The Kitchen Manager is the one that leads the kitchen team offering guidance and assistance, while coordinating with the service team to exceed guest expectations and provide them with an exemplary dining experience. What ongoing activities is the role responsible for? To oversee the overall day to day operations of the kitchen Ensures that the kitchen runs smoothly while adhering to all safety and sanitation guidelines. Responsible for all ordering and scheduling, while working the line daily. Areas of focus include but are not limited to quality control, consistency, cleanliness, sanitation, organization, limiting food and labor waste. Average weekly schedule is 5-6 days/week More detail about Private Listing Washington DC, please visit