Kitchen Manager

The Food Manager owns everything that comes out of Emissary's kitchens at both locations: menu execution, food quality, food safety, ordering, food cost and the cook team. This person works well in a team environment and makes sure every plate matches the recipe card, every inspection finds the kitchen ready, and every catering order goes out on time and on budget.

Benefits:

• Employee discounts
• Free food & snacks
• Free uniforms
• Paid time off

Position summary


The Food Manager owns everything that comes out of Emissary's kitchens at both locations: menu execution, food quality, food safety, ordering, food cost and the cook team. This person works well in a team environment and makes sure every plate matches the recipe card, every inspection finds the kitchen ready, and every catering order goes out on time and on budget.


Key responsibilities


Menu and food quality

• Run the kitchen at both locations so every dish matches its recipe card in portion, presentation and taste
• Keep recipe cards, prep lists and plating guides current as the menu changes
• Develop and test new menu items, syrups, specials and seasonal dishes with the General Manager, with costing done before launch
• Taste and check the line during service, and correct issues on the spot

Food safety and compliance

• Serve as the Certified Food Protection Manager and keep both kitchens ready for a DC Health inspection at any time
• Enforce temperature logs, date labeling, FIFO rotation, sanitizing and handwashing standards
• Maintain the allergen reference chart and make sure every cook and server knows how to handle an allergy order
• Lead the response to any allergy incident or food safety complaint, and document it
• Make sure food handler certifications for kitchen staff stay current

Ordering, inventory and food cost

• Own food ordering for both locations.
• Build par levels around the space each kitchen
• Run weekly inventory counts and keep inventory system accurate
• Track waste daily and act on what the waste log shows
• Hit food cost targets set with the General Manager, and report on them weekly as part of prime cost
• Manage vendor relationships, check deliveries against invoices and resolve shorts and credits

Team leadership

• Hire, train and coach cooks, prep staff and dishwashers
• Build kitchen schedules that meet minimum staffing at each location while keeping labor and overtime in check
• Lead by example on the line, covering stations when needed across both locations
• Hold the team to opening, mid-shift and closing kitchen checklists
• Run regular check-ins with kitchen staff and give clear, timely feedback
• Experience in fast-paced kitchen and calm under pressure

Catering and events

• Plan and execute food production for catering orders, private events and off-site events, working with the events team
• Make sure event menus are prepped, portioned and costed so events are profitable
• Advise on kitchen capacity before large events are booked

Qualifications


Required

• 3+ years of kitchen experience, including at least 1 year as a sous chef, kitchen manager or similar leadership role
• Current DC Certified Food Protection Manager certification, or the ability to earn it within 30 days of hire
• Hands-on experience with ordering, inventory and food cost control
• Strong line skills in a high-volume breakfast, brunch or lunch kitchen
• Comfortable leading and training a multilingual team
• Available to work closing shift and weekends, which are our busiest days
• Able to stand for long periods and lift up to 50 lbs.

Preferred

• Fluent in Spanish and English
• Experience managing more than one location or kitchen
• Catering or large-event production experience
• Familiarity with inventory and POS systems
• Background in scratch cooking and menu development