Kitchen Manager

Responsibilities

• Run commercial kitchen operations from prep through pick-up, ensuring food quality and on-time execution
• Manage production scheduling, food quality, waste tracking, and inventory at the hub
• Directly supervise and lead Prep Cooks, providing coaching and onboarding
• Set the commercial kitchen schedule within the provided labor budget
• Monitor and reduce waste through portioning discipline and FIFO practices
• Serve as the primary point of contact for school staff and Operations Leads regarding day-of operational matters
• Perform regular check-ins with DC Metro locations to confirm service status

Requirements

• Minimum of 4 years of experience in kitchen or food production operations
• Proven experience in batch production, food safety, and inventory management
• Hands-on leadership experience with the ability to work alongside a team
• Strong organizational and people management skills
• Valid driver's license and reliable transportation for travel between DC Metro locations
• ServSafe Manager certification or willingness to obtain within 30 days
• Ability to commute to Chantilly, VA

Benefits

• Potential for pay increase after 60 days
• High-growth, mission-driven environment
• Real career growth opportunities within a growing kitchen leadership team