Description:
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:
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Supervise and coordinate kitchen staff (cooks, prep, dishwashers)
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Ensure food is prepared consistently and meets quality standards
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Manage inventory, ordering, and food cost control
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Enforce health, safety, and sanitation regulations
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Create schedules and manage labor costs
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Train and develop kitchen employees
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Collaborate with front-of-house staff for smooth service
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Handle equipment maintenance and kitchen organization
Requirements:
Experience & Qualifications
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2–5+ years of experience in a commercial kitchen, often with leadership experience
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Previous roles such as line cook, sous chef, or assistant kitchen manager preferred
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Knowledge of food safety standards. ServSafe certification, preferred
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Strong leadership and team management skills
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Ability to work in a fast-paced, high-pressure environment
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Basic budgeting, inventory, and cost control experience
Physical Requirements
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Ability to stand and walk for long periods (8–12 hour shifts)
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Lift and carry items up to 40–50 lbs (e.g., food supplies, equipment)
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Work in hot, humid, and noisy environments
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Perform repetitive motions (chopping, stirring, lifting)
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Bend, reach, and move quickly in tight spaces
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Handle sharp tools and kitchen equipment safely
