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A Kitchen Manager, or Restaurant Manager, is in charge of coordinating and supervising a restaurant’s kitchen staff according to food safety standards.

Their duties include hiring, training, and scheduling Cooks, performing quality control on food leaving the kitchen, and ordering inventory to keep up with demand.

Requirements

Their role is to lead back-of-house staff including Line Cooks, Prep Cooks, and Dishwashers before, during, and after meal service.

Kitchen Managers inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of how much food is sold each week and adjust ingredient orders accordingly.

The Kitchen Manager also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager.

While Kitchen Managers are responsible for a variety of managerial tasks, common duties include :

• Managing inventory so that all necessary ingredients are stocked for service
• Hiring new staff and providing training to facilitate quick acclimation
• Streamlining the kitchen processes to maintain prompt service times
• Working with the Head Chef to develop and maintain the restaurant menu
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste

Last updated : 2024-05-24