A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Full-Time | Mosaic District, Fairfax, VA | Salary commensurate with experience
ABOUT US
Naja Mediterranean is a Mediterranean restaurant in the Mosaic District serving authentic Lebanese-inspired cuisine made fresh daily. We are looking for an experienced Kitchen Manager who leads by example, holds the standard every single day, and takes full ownership of what comes out of this kitchen.
WHAT WE'RE LOOKING FOR
This is not an entry-level role. We need someone who has managed a kitchen before, understands how to build and maintain systems, and can hold a team accountable while still working alongside them. Experience in Mediterranean, Lebanese, or Middle Eastern cuisine is strongly preferred. You should already know your way around a kitchen without being told.
RESPONSIBILITIES
Oversee all daily kitchen operations including prep, line, and closing Manage inventory control by monitoring stock levels, ordering supplies, and minimizing waste to optimize profitability. Maintain consistent food quality, portioning, and presentation across every shift Enforce proper FIFO rotation, labeling, and storage standards — no exceptions Lead and train kitchen staff, holding everyone to the same standard daily Conduct line checks before and during service — taste everything, correct immediately Manage ordering in coordination with the Executive Chef and GM, using sales data to project needs and prevent stockouts Maintain a clean, sanitized, and organized kitchen at all times Enforce color-coded cutting board protocols and all food safety standards Communicate proactively with the GM on staffing needs, product levels, and any issues Ensure next-day prep needs are communicated before end of every shift — no assumptions
REQUIREMENTS
Previous kitchen management experience required Strong understanding of food safety, sanitation, and hygiene — ServSafe certification preferred Familiarity with FIFO, par levels, and data-driven ordering Experience with or strong knowledge of Mediterranean / Lebanese cuisine strongly preferred Ability to lead a team in a high-volume, fast-paced environment English proficiency required Arabic language skills a strong plus Reliable, punctual, and available full-time including weekends
WHY WORK WITH US
Competitive salary based on experience Full-time, consistent schedule Staff meal program Direct collaboration with the Executive Chef and ownership group Opportunity to be part of building something the right way from the ground up If you are organized, consistent, and ready to own a kitchen — we want to hear from you.
