Position Summary

The Tryst Trading Company Food Group, a locally owned DC-based hospitality group established in 1998, is seeking a highly skilled and dynamic Head Culinary Manager (HCM) to oversee food operations across all company locations and the central commissary. The HCM provides GMs and Kitchen Managers with the tools, knowledge, oversight, and accountability needed to achieve operational excellence and maintain high-quality standards.

The ideal candidate has a strong culinary background, is creative, personable, an excellent communicator, self-driven, highly organized, works well collaboratively, and shares the company’s Core Values: unpretentious, fun at heart, passionate, mindful in the moment, and demonstrating an all-for-one-and-one-for-all attitude.

Key Responsibilities

1. Culinary Leadership & Oversight

• Oversee company-wide food operations and commissary management.
• Ensure compliance with food safety laws and regulatory requirements.
• Develop hiring qualifications and criteria for BOH staff to be followed by GMs and KMs.
• Monitor BOH labor levels and advise GMs and KMs to maintain efficiency.
• Develop and implement company-wide food production training and menu knowledge programs.
• Establish BOH performance metrics and supervise the evaluation process implementation by GMs and KMs.
• Ensure consistent food production, quality, plating, and serving standards.
• Oversee inventory and ordering processes for proper execution by GMs and KMs.
• Monitor food COGS across all locations and communicate issues with the Director of Operations, GMs, and KMs.

2. Menu & Innovation

• Develop, test, and manage updates to new menu items.
• Collaborate with the Director of Operations, Head Beverage Manager, and GMs to identify revenue opportunities.

3. Operations & Facilities

• Coordinate with the Facilities & Equipment team on equipment repairs and preventative maintenance.
• Troubleshoot operational issues and respond to emergencies as needed.

4. Administrative & Financial Oversight

• Perform administrative duties and reporting functions.
• Conduct food sales and expense analysis and collaborate with the Director of Operations on budgeting.
• Lead or assist with special projects as assigned.

Qualifications

• 2+ years upper management experience in a full-service restaurant, or
• Culinary and/or Hospitality Management Degree with 1+ years of upper restaurant management experience.
• Bakery/Dessert experience a plus.
• Multi-unit operations experience a plus.
• Strong knowledge of hospitality industry regulations and best practices.
• Excellent oral and written communication skills.
• Proven leadership, people management, and active listening skills.
• Strong organizational, time management, and multitasking abilities.
• Self-motivated, proactive, and detail-oriented.
• Proficient in computer systems; administrative POS experience (Toast preferred) a plus.
• Experience with Restaurant365 not required but highly desirable.
• Spanish proficiency required.
• Food Handler license required.
• Ability to lift up to 30 lbs.
• Availability to work weekends, evenings, and some holidays.
• Alignment with Core Values: unpretentious, fun at heart, passionate, mindful in the moment, and demonstrating an all-for-one-and-one-for-all attitude.

Benefits

• Employer-sponsored Medical, Dental, and Vision Insurance
• Paid Vacation
• 401(k) plan
• Transportation Allowances
• Dining perks
• Growth and advancement opportunities within the organization

About Us

The Tryst Trading Company family of restaurants includes Tryst, The Diner, Open City, The Coupe, and Open City at the National Cathedral.

Equal Employment Opportunity

Tryst Trading Company is an Equal Employment Opportunity Employer. We provide equal opportunity to all individuals without regard to race, religion, color, sex (including pregnancy, sexual orientation, and gender identity), national origin, disability, age, genetic information, or any other status protected under applicable federal, state, or local laws. Our policies reflect a commitment to fair employment practices and the elimination of discriminatory practices.