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Kitchen Manager

​A Kitchen Manager is responsible for overseeing the back-of-house operations in a restaurant or food service establishment. Their role focuses on managing the kitchen staff, ensuring food safety, controlling costs, and maintaining a smooth and efficient kitchen workflow.

Key Responsibilities of a Kitchen Manager

1. Staff Management

Hire, train, and supervise kitchen staff (cooks, prep staff, dishwashers)

Create and manage staff schedules

Monitor performance and enforce kitchen discipline

2. Inventory and Ordering

Track inventory levels and order food, supplies, and equipment

Ensure proper storage and rotation of ingredients

Minimize waste and manage food costs

3. Food Safety and Hygiene

Enforce health and safety regulations

Conduct regular inspections and maintain cleanliness

Ensure staff follow proper food handling procedures

4. Operational Efficiency

Oversee food preparation and ensure consistency in quality and timing

Maintain kitchen equipment and coordinate repairs

Streamline kitchen workflow for maximum productivity

5. Budget and Cost Control

Monitor food and labor costs

Work within budget constraints

Analyze kitchen performance and implement cost-saving measures

6. Collaboration

Work closely with the Front of House Manager or Restaurant Manager

Communicate with suppliers and vendors

Support menu planning and recipe standardization