A kitchen manager is a back-of-house supervisor at a restaurant. Restaurants that offer a more casual fare and atmosphere are typical employers for kitchen managers (versus fine dining restaurants, which generally hire chefs). Kitchen managers are in charge of executing pre-existing recipes and preparations, as well as overseeing schedules, cleaning, and maintenance in accordance with the guidance of the restaurant’s owner or general manager. This is typically a salaried position; however, in smaller, independent operations, the kitchen manager may be an elevated hourly employee.
Kitchen Manager, Restaurant Tasks
Develop and enforce opening and closing procedures.
Control costs and inventory, reducing waste, and conducting repairs to reduce impact on operations.
Supervise kitchen workers, providing training, scheduling, and standards enforcement.
Verify, review, and ensure freshness, quality, and hygiene of food.