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Kitchen Manager
Lapis Bistro
1847 Columbia Rd NW, Washington, DC 20009, United States
Lapis Bistro hiring Kitchen Manager in Washington, DC

Lapis Bistro hiring Kitchen Manager in Washington, DC

Lapis BistroMore Info

Full Time • Salary/Hourly (Based on Experience)
Expired: Jun 13, 2024

Sorry, this job expired on Jun 13, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details

The Popal Group is a growing family-driven boutique hospitality group setting the standard for DC dining through ambitious restaurant concepts. We are currently seeking an experienced Kitchen Manager to join the team at Lapis and help lead our kitchen staff during service. 

Lapis is a modern Afghan Bistro in the heart of Adams Morgan. At Lapis, we serve homestyle dishes cooked with local, seasonal ingredients. We capture our legacy through a variety of family recipes passed down from generations. 

We are looking for an experienced Kitchen Manager to help run the kitchen and manage the back of house during service. 


  • Oversee and supervise kitchen staff
  • Assist Executive Chef with menu planning, inventory, and management of supplies
  • Ensure all invoices are accounted for, accurate, and turned into the accounting department on time. 
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas and equipment. Compliance with operational standards, company policies, federal, state, local laws, and ordinances 
  • Enforce consistency in high quality of food preparation standards 
  • Assist kitchen staff with food prep and creation
  • Coordinate tasks for each back of house position and lead daily post and/or pre-shift lineups
  • Delegate as appropriate to develop back of house staff and meet clearly defined goals and objectives
  • Manage staffing levels to control labor costs
  • Inspects the cleanliness and working condition of all tools, equipment and supplies
  • Ensure that sanitation standards are upheld as set forth by local, state, and federal regulations
  • Assist and ensure the line is set-up for service 
  • Maintains an adequate inventory level for food products and supplies
  • Performs other duties as assigned by the Executive Chef
  • Participate in pre-shift meetings: specials, 86’d items, and/or menu changes

Requirements and Qualifications:

  • 3+ years of experience working in restaurant kitchens
  • 1+ years as a Kitchen Manager or Lead Line Cook
  • Experience in market pricing and business sense to maximize profitability
  • Requires verbal, reading, and written communication skills
  • Food Safety (ServSafe) certification within 180 Days from date of hire
  • Food Handler Certification
  • Ability to lead/manage others, to inspire staff and deliver constructive feedback
  • Knowledge of professional cooking principles, current applicable food codes and other relevant safety regulations
  • Private dining and banquet experience a plus
  • Bi-lingual (English/Spanish) a plus
  • Strong computer skills (Microsoft Office Suite, Microsoft Teams, TOAST)
  • Weekend and evening availability

Compensation Details

Compensation: Salary/Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

Required Skills

Kitchen Management

Menu Planning

Inventory Management

Sanitary Practices

Compliance With Regulations

Staff Supervision

Food Preparation

Labor Cost Control

Inventory Control

Communication Skills

Food Safety Certification


Professional Cooking Knowledge

Bilingual (English/Spanish)

Computer Skills

Read more

View Job Description

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Require min. 2 years of experience
Full/Part Time • Hourly (Based on Experience) plus tips
Require min. 2 years of experience

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