Kitchen Manager

Kitchen Manager

About Us

Desert 5 Spot brings the rustic allure of Pioneertown and Cosmic Americana to Washington DC. Named after the colorful Mojave Desert flower and inspired by Joshua Tree hideouts, throwback roadside motels, and western nostalgia, Desert 5 Spot is the ultimate watering hole for country music lovers. Downstairs, we're slangin' classic Americana dishes, specialty cocktails, frozen margaritas, and cold beers, making this the perfect place where cowboys come together. Featuring daily live performances by emerging country artists and the Desert 5 All Stars band. Upstairs, it's bull rides, strong pours, DJ-spun country, line dancing lessons, and a patio built for boot-stompin' under the stars. Desert 5 Spot welcomes one and all to leave their tensions and pretensions at the door, put on their boots, and let the good times roll!

Position Summary

The Kitchen Manager is responsible for the day-to-day operation of the kitchen, directly overseeing a team of line cooks to ensure consistent food quality, clean and organized stations, and smooth service execution. The Kitchen Manager is expected to faithfully execute all recipes, standards, and SOPs established by the Culinary Director and VP of Culinary, and to hold the kitchen team accountable to those same standards. In addition to regular service, the Kitchen Manager plays a key role in planning and executing private events, including buffet dinners and passed appetizer cocktail parties held within the venue. This role reports directly to the General Manager, with direct culinary support and direction provided by the Culinary Director and VP of Culinary.

Duties and Responsibilities

• Lead, coach, and supervise line cooks during all phases of service, including prep, line execution, and breakdown.

• Create daily prep lists and station assignments to ensure the kitchen is set up for success before each shift.

• Oversee ticket execution and maintain proper flow and pacing throughout service.

• Execute all recipes and culinary SOPs as directed by the Culinary Director and VP of Culinary, ensuring consistent adherence across the entire kitchen team.

• Train and hold line cooks accountable to established recipes, plating standards, and operational procedures.

• Ensure all dishes are prepared and plated in accordance with recipe specifications and quality standards.

• Plan and execute private event food programs, including buffet dinner setups and passed appetizer service for cocktail parties hosted in the venue.

• Coordinate event prep timelines, assign cook responsibilities, and ensure all event food is ready, properly displayed, and replenished throughout the event.

• Communicate with the events team ahead of bookings to align on guest counts, menu selections, dietary needs, and timing.

• Maintain cleanliness and sanitation of all kitchen stations and the BOH in accordance with health department requirements.

• Enforce proper labeling, dating, and FIFO rotation of all stored products.

• Manage food allergy and dietary modification procedures, ensuring line cooks handle all special requests accurately and safely.

• Communicate product needs, par shortages, and equipment issues to the General Manager and Culinary Director in a timely manner.

• Assist with ordering, inventory, and supply management as directed, factoring in upcoming event volume.

• Participate in and lead pre-shift meetings to communicate daily specials, priorities, and any operational updates.

• Report any equipment breakage or damage to management immediately.

• Maintain professional appearance standards as outlined in the Ten Five Hospitality Employee Handbook.

• Attend all required training sessions and departmental meetings.

• Other duties as assigned.

Our Ideal Candidate

• 2+ years of experience in a kitchen leadership role, such as Kitchen Manager, Sous Chef, Head Chef, or similar.

• Demonstrated ability to follow and execute established recipes and culinary SOPs with precision and consistency.

• Experience executing catering-style events including buffets and passed appetizer service is strongly preferred.

• Comfortable running a line and managing a team without executive chef support on the floor.

• Strong organizational skills with the ability to build prep lists, manage pacing, and hold the team accountable across both regular service and events.

• Professional communication skills with staff, vendors, events team, and leadership. Fluency in Spanish is a plus.

• Proficient with basic computer tools and POS systems.

• Must be able to stand, lift, and bend for extended periods; ability to lift up to 50 lbs.

• Able to work a flexible schedule including evenings, weekends, and holidays.

• Exposure to hot kitchen elements and cleaning materials is expected.

As an important member of our team, you'll receive:

• Full Health, Dental, and Vision insurance