Culinary Lead

Five Iron Golf DC LLC • Washington, DC

3d • $26 - $28

About The Position

The Culinary Lead coaches kitchen staff to deliver exceptional food service and genuine hospitality, while preparing, cooking, and delivering flavorful dishes that create satisfying and memorable guest experiences. This role manages kitchen operations at the location, including food preparation, staffing, inventory, facilities maintenance, cleanliness, compliance, and service quality. The Culinary Lead collaborates with front-of-house staff and supports scheduling and labor-cost management.

Requirements

• At least 3 years of experience as a line cook.
• At least 1 year of management experience.
• Ability to work independently and with a kitchen team.
• Ability to delegate responsibilities and monitor staff.
• Credentials in health and safety training.
• Flexibility with hours.
• Certification that meets local requirements.
• Ability to lift up to 50 lbs during normal operations.
• Ability to deliver consistently high-level customer service to each guest.

Responsibilities

• Open and close the kitchen when needed.
• Prepare a variety of appetizers and entrees for guests.
• Ensure proper food preparation so the kitchen and line remain fully stocked.
• Maintain a clean kitchen by properly washing dishes and utensils.
• Follow sanitary and health code requirements.
• Collaborate with front-of-house staff to ensure excellent service.
• Control and direct the food preparation process.
• Assist with hiring and training kitchen staff.
• Evaluate kitchen staff performance to ensure day-to-day business needs are met.
• Manage and oversee kitchen operations at the location, including facilities maintenance and cleanliness, and ensure compliance with the department of health and other applicable laws.
• Ensure food quality, consistency, and timeliness meet high service standards.
• Maintain extensive, up-to-date knowledge of the menu and recipes.
• Develop and implement efficient kitchen processes.
• Anticipate, identify, and correct issues with inventory, systems, and staffing; monitor, manage, and control inventory.
• Ensure staff members have applicable, up-to-date food handling licenses.
• Support scheduling and management of labor costs.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• Short-term disability
• Accident and critical illness insurance
• 401(k)
• Free meals while working

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed