A Kitchen Manager oversees the daily operations of a kitchen, ensuring food quality, safety, and efficiency. They lead staff, manage inventory, control costs, and maintain high standards of cleanliness and guest satisfaction.
Key Responsibilities:
Supervise and coordinate kitchen staff (cooks, prep, dishwashers)
Ensure food is prepared consistently and meets quality standards
Manage inventory, ordering, and food cost control
Enforce health, safety, and sanitation regulations
Create schedules and manage labor costs
Train and develop kitchen employees
Collaborate with front-of-house staff for smooth service
Handle equipment maintenance and kitchen organization
Requirements
Experience & Qualifications
2-5+ years of experience in a commercial kitchen, often with leadership experience
Previous roles such as line cook, sous chef, or assistant kitchen manager preferred
Knowledge of food safety standards. ServSafe certification, preferred
Strong leadership and team management skills
Ability to work in a fast-paced, high-pressure environment
Basic budgeting, inventory, and cost control experience
Physical Requirements
Ability to stand and walk for long periods (8-12 hour shifts)
Lift and carry items up to 40-50 lbs (e.g., food supplies, equipment)