Job Overview
Employment Type
Full-time
Compensation
Salary
Range $43,100.00 - $69,100.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Job Description
Desert 5 Spot is a vibrant culinary and entertainment establishment located in Washington DC that embodies the rustic spirit of Pioneertown and Cosmic Americana. Drawing inspiration from the colorful Mojave Desert flower and iconic Joshua Tree hideouts, this unique venue offers a blend of classic Americana charm, westward nostalgia, and an atmosphere curated for lovers of country music. Guests can indulge in traditional American dishes, specialty cocktails, frozen margaritas, and cold beers, all while enjoying daily live performances by up-and-coming country artists and the house band, Desert 5 All Stars. Upstairs, patrons find a lively venue with bull rides, strong pours, DJ-spun country music, line dancing lessons, and an outdoor patio perfect for boot-stompin' nights under the stars. At Desert 5 Spot, the welcoming vibe encourages visitors to shed their worries, don their boots, and embrace the good times with fellow country enthusiasts.
The Kitchen Manager at Desert 5 Spot plays a critical role in the daily operations of the kitchen, reporting directly to the General Manager and working closely with the Culinary Director and VP of Culinary. This position demands meticulous oversight of kitchen activities, ensuring top-quality food preparation, clean and organized workstations, and seamless service flow. The Kitchen Manager leads a team of line cooks by coaching, supervising, and enforcing strict adherence to recipes, plating standards, and standard operating procedures established by the culinary leadership. Beyond regular service, this role involves planning and executing food programs for private events, including buffet dinners and passed appetizer cocktail parties, requiring careful coordination with the events team. The ideal candidate is an experienced kitchen leader with strong organizational skills, able to manage prep lists, pacing, and team accountability. They must also maintain strict sanitation standards in compliance with health regulations and manage inventory and supplies effectively. This is an opportunity to join a dynamic and spirited team in an environment that celebrates Americana, culinary craftsmanship, and community engagement. The employment type and salary for this role are typically full-time and competitive within the hospitality sector, with benefits including health, dental, and vision insurance provided to support a rewarding career experience.
The Kitchen Manager at Desert 5 Spot plays a critical role in the daily operations of the kitchen, reporting directly to the General Manager and working closely with the Culinary Director and VP of Culinary. This position demands meticulous oversight of kitchen activities, ensuring top-quality food preparation, clean and organized workstations, and seamless service flow. The Kitchen Manager leads a team of line cooks by coaching, supervising, and enforcing strict adherence to recipes, plating standards, and standard operating procedures established by the culinary leadership. Beyond regular service, this role involves planning and executing food programs for private events, including buffet dinners and passed appetizer cocktail parties, requiring careful coordination with the events team. The ideal candidate is an experienced kitchen leader with strong organizational skills, able to manage prep lists, pacing, and team accountability. They must also maintain strict sanitation standards in compliance with health regulations and manage inventory and supplies effectively. This is an opportunity to join a dynamic and spirited team in an environment that celebrates Americana, culinary craftsmanship, and community engagement. The employment type and salary for this role are typically full-time and competitive within the hospitality sector, with benefits including health, dental, and vision insurance provided to support a rewarding career experience.
Job Requirements
- 2+ years of experience in kitchen leadership role
- ability to follow and execute recipes and SOPs accurately
- experience with catering-style event execution
- ability to manage a team independently without executive chef on floor
- strong organizational and communication skills
- proficiency with computer tools and POS systems
- physical ability to stand, lift, and bend for extended periods
- availability to work flexible schedule including evenings, weekends, and holidays
- ability to handle exposure to hot kitchen elements and cleaning materials
Job Qualifications
- 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
- able to work a flexible schedule including evenings, weekends, and holidays
- exposure to hot kitchen elements and cleaning materials is expected
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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