Kitchen Manager

                                                                                                               Kitchen Manager 


Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world.

 Kitchen Manager oversees the daily operations of a restaurant kitchen, ensuring smooth and efficient food preparation and service while maintaining high standards of quality, safety, and hygiene. They manage staff, control inventory, maintain equipment, and adhere to all relevant regulations. Please also note that, as a Kitchen Manager, you may need to cover shifts or change to a different location, at times.

Job duties include but are not limited to:

• Oversee all kitchen operations, including food preparation, cooking, and presentation
• Monitor food production to maintain consistency in taste, portion size, and presentation
• Ensure compliance with health and safety regulations in the kitchen
• Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds
• Manage inventory and control food costs by minimizing waste and optimizing ingredient usage
• Train new kitchen staff on proper food handling techniques and kitchen procedures
• Managing one or more department schedules, as needed
• Conducting and attending staff meetings, such as preshifts (daily) and manager meetings (weekly)
• Coordinating and facilitating existing training programs for new hires
• Working closely with fellow Managers and the General Manager to ensure effective business operations
• Understanding and coaching on all software, including payroll, POS, waitlist, accounting, scheduling, etc
• Develop and implement menus for events and catering services
• Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, as well as reaching out for support when equipment is not functioning
• Helping with duties of other employees (i.e. cook, dishwasher, etc.) when necessary because of an unexpected absence or extra volume
• Maintaining a working knowledge of all menu items, products and production procedures
• Serving as an Advocate for the Busboys and Poets brand and upholding Busboys and Poets standards for employee performance and food quality
• Promoting cooperative effort, a team spirit, and good morale among employees
• Coaching and developing other staff members up to be promoted
• Evaluating employee performance, resolving personnel problems or grievances and ensuring that all information related to personnel is properly documented in the employees files
• Performing other work-related duties as assigned
• Food Safety & Sanitation: Implementing and enforcing food safety protocols (including proper handling, storage, and temperature control), maintaining a clean and sanitary kitchen environment, and adhering to health and safety regulations.
• Equipment Maintenance: Ensuring all kitchen equipment is in good working order and reporting any issues or needed repairs.
• Cost Control: Managing kitchen budgets, tracking expenses, and optimizing labor costs to meet financial goals.
• Menu Management: May be involved in menu development, recipe creation, and ensuring menu items are executed correctly.
• Communication & Collaboration: Communicating effectively with other restaurant managers, service staff, internal communication on slack and 7shifts, and vendors.
• Inventory Management: Ordering ingredients, monitoring stock levels, minimizing waste, and managing storage.
• Assist with additional duties and support other departments as needed during service, including stepping in to perform BOH tasks.
• Dependable, on time attendance, and able to follow company policies, procedures, and service standards.
• Other duties as needed.

Qualifications:

• Previous experience as a Kitchen Manager or in a similar role in a fast‑paced restaurant, with at least two years of experience.
•  Excellent leadership skills with the ability to motivate and inspire a team.
• Proven ability to manage multiple tasks simultaneously while maintaining attention to detail
• Willingness to work evenings, weekends and holidays, as required
• Ability and commitment to meet deadlines, even during high volume periods.
• Must have current licensure (Food Safety, ServSafe) or be able to acquire appropriate licensure for jurisdiction in which employed within 30 days.
• Culinary Knowledge: Strong understanding of cooking techniques, food preparation, and menu planning.
• Cooking Skills: Proficiency in various cooking techniques and knowledge of different flavors and textures.
• Management Skills: Ability to lead, motivate, and supervise a team.
• Organizational Skills: Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen.
• Communication Skills: Excellent written and verbal communication skills.
• Problem-Solving Skills: Ability to identify and resolve issues related to staffing, food preparation, equipment, or other operational challenges.
• Food Safety Knowledge: Thorough understanding of food safety regulations and best practices. Be able to get certification required by county health department
• Speed and Precision: Ability to work quickly and accurately, especially during busy service periods.
• Physical Stamina: Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment.
• In essence, a Kitchen Manager is a vital link between the kitchen and the overall success of a restaurant.
• Knife Skills: Proficiency in various cutting techniques for different food items.
• Ability to read recipes/order tickets in English.
• Must have weekend availability and work a minimum of 3 shifts per week.
• Must be able to work with a team and effectively with other staff.
• Must be able to follow safety protocol when moving
• Must be able to get along with others.

Physical Requirements:

• Being able to stand for extended periods and perform repetitive tasks
• Spend time using a knife,  carrying large pots and using the oven, etc.
• Required to wear common protective clothing such as slip resistant shoes, gloves, hats/hair nets, apron, chef jackets/pants.
• Spend time bending, reaching, crawling and/or twisting the body
• Spend time lifting heavy weight up to 50 pounds
• Spend time standing on feet for long hours
• Spend time in possible hot and cold temperatures (ie near oven, in freezer)

Busboys and Poets is an Equal Opportunity Employer

Please note the above listed is intended to describe the general duties, responsibilities, and requirements for performance in this position. It should not be construed as a comprehensive or complete statement of duties, responsibilities, or requirements. The Company reserves the right to amend this job description as it deems necessary.

Busboys and Poets owns and operates 8 multi-concept restaurant, bar, event and bookstore spaces in DC, Maryland and Virginia. Our locations include: 14th & V, 450K, Anacostia, Brookland, Columbia, Hyattsville, Shirlington, and Takoma with more on the horizon!

Job Type: Full-time, Exempt, Salaried/ 50 hour work week

Pay: $65,000+ Kitchen Manager

Company Benefits

Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match, paid sick leave, paid vacation leave, paid parental leave, a company paid life insurance policy, pet insurance and so much more.

                                                                                                               Kitchen Manager 


Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world.

 Kitchen Manager oversees the daily operations of a restaurant kitchen, ensuring smooth and efficient food preparation and service while maintaining high standards of quality, safety, and hygiene. They manage staff, control inventory, maintain equipment, and adhere to all relevant regulations. Please also note that, as a Kitchen Manager, you may need to cover shifts or change to a different location, at times.

Job duties include but are not limited to:

• Oversee all kitchen operations, including food preparation, cooking, and presentation
• Monitor food production to maintain consistency in taste, portion size, and presentation
• Ensure compliance with health and safety regulations in the kitchen
• Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds
• Manage inventory and control food costs by minimizing waste and optimizing ingredient usage
• Train new kitchen staff on proper food handling techniques and kitchen procedures
• Managing one or more department schedules, as needed
• Conducting and attending staff meetings, such as preshifts (daily) and manager meetings (weekly)
• Coordinating and facilitating existing training programs for new hires
• Working closely with fellow Managers and the General Manager to ensure effective business operations
• Understanding and coaching on all software, including payroll, POS, waitlist, accounting, scheduling, etc
• Develop and implement menus for events and catering services
• Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, as well as reaching out for support when equipment is not functioning
• Helping with duties of other employees (i.e. cook, dishwasher, etc.) when necessary because of an unexpected absence or extra volume
• Maintaining a working knowledge of all menu items, products and production procedures
• Serving as an Advocate for the Busboys and Poets brand and upholding Busboys and Poets standards for employee performance and food quality
• Promoting cooperative effort, a team spirit, and good morale among employees
• Coaching and developing other staff members up to be promoted
• Evaluating employee performance, resolving personnel problems or grievances and ensuring that all information related to personnel is properly documented in the employees files
• Performing other work-related duties as assigned
• Food Safety & Sanitation: Implementing and enforcing food safety protocols (including proper handling, storage, and temperature control), maintaining a clean and sanitary kitchen environment, and adhering to health and safety regulations.
• Equipment Maintenance: Ensuring all kitchen equipment is in good working order and reporting any issues or needed repairs.
• Cost Control: Managing kitchen budgets, tracking expenses, and optimizing labor costs to meet financial goals.
• Menu Management: May be involved in menu development, recipe creation, and ensuring menu items are executed correctly.
• Communication & Collaboration: Communicating effectively with other restaurant managers, service staff, internal communication on slack and 7shifts, and vendors.
• Inventory Management: Ordering ingredients, monitoring stock levels, minimizing waste, and managing storage.
• Assist with additional duties and support other departments as needed during service, including stepping in to perform BOH tasks.
• Dependable, on time attendance, and able to follow company policies, procedures, and service standards.
• Other duties as needed.

Qualifications:

• Previous experience as a Kitchen Manager or in a similar role in a fast‑paced restaurant, with at least two years of experience.
•  Excellent leadership skills with the ability to motivate and inspire a team.
• Proven ability to manage multiple tasks simultaneously while maintaining attention to detail
• Willingness to work evenings, weekends and holidays, as required
• Ability and commitment to meet deadlines, even during high volume periods.
• Must have current licensure (Food Safety, ServSafe) or be able to acquire appropriate licensure for jurisdiction in which employed within 30 days.
• Culinary Knowledge: Strong understanding of cooking techniques, food preparation, and menu planning.
• Cooking Skills: Proficiency in various cooking techniques and knowledge of different flavors and textures.
• Management Skills: Ability to lead, motivate, and supervise a team.
• Organizational Skills: Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen.
• Communication Skills: Excellent written and verbal communication skills.
• Problem-Solving Skills: Ability to identify and resolve issues related to staffing, food preparation, equipment, or other operational challenges.
• Food Safety Knowledge: Thorough understanding of food safety regulations and best practices. Be able to get certification required by county health department
• Speed and Precision: Ability to work quickly and accurately, especially during busy service periods.
• Physical Stamina: Ability to stand for long periods, lift heavy objects, and work in a fast-paced environment.
• In essence, a Kitchen Manager is a vital link between the kitchen and the overall success of a restaurant.
• Knife Skills: Proficiency in various cutting techniques for different food items.
• Ability to read recipes/order tickets in English.
• Must have weekend availability and work a minimum of 3 shifts per week.
• Must be able to work with a team and effectively with other staff.
• Must be able to follow safety protocol when moving
• Must be able to get along with others.

Physical Requirements:

• Being able to stand for extended periods and perform repetitive tasks
• Spend time using a knife,  carrying large pots and using the oven, etc.
• Required to wear common protective clothing such as slip resistant shoes, gloves, hats/hair nets, apron, chef jackets/pants.
• Spend time bending, reaching, crawling and/or twisting the body
• Spend time lifting heavy weight up to 50 pounds
• Spend time standing on feet for long hours
• Spend time in possible hot and cold temperatures (ie near oven, in freezer)

Busboys and Poets is an Equal Opportunity Employer

Please note the above listed is intended to describe the general duties, responsibilities, and requirements for performance in this position. It should not be construed as a comprehensive or complete statement of duties, responsibilities, or requirements. The Company reserves the right to amend this job description as it deems necessary.

Busboys and Poets owns and operates 8 multi-concept restaurant, bar, event and bookstore spaces in DC, Maryland and Virginia. Our locations include: 14th & V, 450K, Anacostia, Brookland, Columbia, Hyattsville, Shirlington, and Takoma with more on the horizon!

Job Type: Full-time, Exempt, Salaried/ 50 hour work week

Pay: $65,000+ Kitchen Manager

Company Benefits

Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match, paid sick leave, paid vacation leave, paid parental leave, a company paid life insurance policy, pet insurance and so much more.