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On Toast
Union Market, 1309 5th Street NE, Washington, DC 20002, United States
On Toast hiring Chef/Manager in Washington, DC

On Toast hiring Chef/Manager in Washington, DC

On ToastMore Info

Full Time • Salary $60,000
Expired: Oct 26, 2019

Sorry, this job expired on Oct 26, 2019. Below are other jobs that may be of interest to you.


2 years

Job Details

On Toast is a small and growing locally-owned food stand that serves un-fussy toasted sandwiches for breakfast and lunch at Union Market in Washington, DC. Well-known for our Aussie-style Classic Avo Toast, we offer a variety of savory and sweet options that evoke fond memories and remind us of home.

We are seeking a Chef/Manager with strong mid-level culinary and customer service experience ready to move up and serve as a key member of the management team who leads the stand at Union Market and supports ongoing growth initiatives. This is a salaried position with benefits and the opportunity to become a partner through sweat equity. The ideal candidate will have some management experience, preferably in both front and back of house, including well-developed customer service, operational management, and culinary skills, as well as a passion for self-expression through food.

The Chef/Manager is responsible for managing the daily operations of On Toast, including serving customers, preparing customer orders, and the selection, development, supervision, and performance management of employees. The Chef/Manager will oversee inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience.

Principal duties include:

  • Oversee and manage all areas of the stand and make decisions on matters of day-to-day operational importance.
  • Serve as team leader, supervising approximately five staff members, ensuring adherence to quality control standards, and taking, preparing, and delivering customer orders, as well as store opening and closing, as necessary.
  • Oversee and ensure the timely preparation of ingredients for menu items, according to quality standards, personally undertaking preparation of ingredients when necessary.
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of preparation areas. Ensure compliance with operational standards, federal/state/local laws, and ordinances. 
  • Estimate inventory and production needs, place orders with suppliers, schedule the delivery of fresh food and supplies, manage inventory turn over and rotation.
  • Enhances reputation by accepting ownership for and accomplishing new and different menu items; estimates food costs and adjusts menus.
  • Manage on-site cash, drawer counts, and regular deposits according to company procedure.
  • Participate in generation and posting of social media content for business promotion.

Minimum qualifications:

  • Previous food preparation and service experience at the assistant manager/sous chef level in a commercial food establishment
  • Strong cooking skills, including knife skills, knowledge and understanding of a variety of cooking techniques
  • Customer service orientation with an outgoing personality and ability to engage positively with customers
  • Attention to detail and ability to multitask
  • Diligent cleanliness and organization
  • ServSafe certification and able to uphold all ServSafe guidelines
  • English language fluency required; Spanish language proficiency desired

Immediate availability is ideal. Total compensation ~$60,000, but potentially more! [base salary is $41,000 plus tips (~$7,000), approximately 45-50 hours/week; opportunity to earn quarterly performance bonuses (~$12,000/yr); and sweat equity is an option for the right candidate]. Paid vacation after 12 months of continuous employment, and statutory sick leave will be available. Shift meal and uniform provided. No additional benefits (e.g. health insurance) are being offered at this time.

Interested candidates should apply with an up-to-date resume and a cover letter responding to the qualifications listed above. Apply here or email resume and cover letter to [email protected] with subject line: “Chef/Manager Position”. Only short-listed candidates will be contacted.

Compensation details

Base salary $41,000 + tips ~$7000/yr + quarterly performance bonuses ~$12,000/yr + sweat equity!

Required Skills


Culinary Menu / Recipe Development

Enforcement Of Safety / Sanitation Standards

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

General knife handling

Gluten Free


Kitchen Cleaning/Sanitation

Kitchen management

Meat Cookery

Ordering / Purchasing

Ordering / Receiving


Servesafe Certified


Ticket Management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Conflict Resolution

Customer service

POS Systems

Staff education / motivation

Staffing / scheduling

Marketing / PR

Recruiting / hiring

Social Media

Vendor Management

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View Job Description

Breakfast / Brunch

Food Truck / Stand