A kitchen manager keeps the “back of the house” and kitchen of a restaurant running smoothly and efficiently. A kitchen manager can be in charge of a kitchen in a number of settings such as a restaurant, hotel, cruise ship, or nursing home. One of the kitchen manager’s responsibilities is ensuring food quality. There are many regulations regarding the storage and cooking of food, and it is their job to ensure that standards are met. Kitchen managers are also obligated to ensure that sanitation standards are met. This includes making sure that the kitchen and refrigerator areas are kept clean, food is disposed of properly, and all employees are trained on how to maintain sanitary conditions.
Kitchen managers typically oversee a team that works in the kitchen. They must deal with any misconduct or issues, and they often keep track of hours worked and scheduled. Kitchen managers may occasionally jump in and help with food preparation or service.
Many kitchen managers hold a bachelor’s degree or certification in food service management. They often have experience working “on the line” in a kitchen and demonstrate leadership skills. Kitchen managers must undergo training for safety and health conditions prior to working in a kitchen.
Kitchen Manager Tasks
- Maintain the inventory and budget for supplies and materials in a cost-efficient manner.
- Open and close the kitchen each day, including monitoring supplies and reducing waste.
- Supervise, train, and schedule kitchen staff to provide quality, hygienic, standardized food.
- Handle daily operations like payroll, customer complaints, liaising with vendors or partners, etc.
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