Kitchen Manager Job Description Template
Use this Kitchen Manager job description template to advertise the open roles for free using Longlist.io. You can use this template as a starting point, modify the requirements according the needs of your organization or the client you are hiring for.
Job Brief
We are looking for a Kitchen Manager to supervise daily back of house restaurant operations.
Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time.
Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.
Responsibilities
- Manage kitchen staff and coordinate food orders
- Supervise food prep and cooking
- Check food plating and temperature
- Establish portion sizes
- Schedule kitchen staff shifts
- Price menu items in collaboration with the Restaurant Manager
- Order food supplies and kitchen equipment, as needed
- Train kitchen staff on prep work and food plating techniques
- Store food products in compliance with safety practices (e.g. in refrigerators)
- Keep weekly and monthly cost reports
- Maintain sanitation and safety standards in the kitchen area
Requirements
- Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
- Hands-on experience with planning menus and ordering ingredients
- Knowledge of a wide range of recipes
- Familiarity with kitchen sanitation and safety regulations
- Excellent organizational skills
- Conflict management abilities
- Ability to manage a team in a fast-paced work environment
- Flexibility to work during evenings and weekends
- Certification from a culinary school or degree in Restaurant Management is a plus
What does Kitchen Manager do?
A Kitchen Manager is responsible for overseeing the daily operations of a kitchen, which can include tasks such as:
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Menu planning: Collaborating with chefs to develop and update menus according to customer preferences, seasonal ingredients, and cost considerations.
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Ordering and inventory management: Ensuring that necessary food and supplies are ordered and that inventory levels are accurately maintained.
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Staff supervision: Providing direction, guidance, and training to kitchen staff, such as cooks, prep cooks, and dishwashers, to ensure they follow food safety and quality standards.
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Food preparation: Monitoring and coordinating food preparation activities, including portioning, cooking, and plating, to maintain consistency and high-quality standards.
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Health and safety compliance: Ensuring that kitchen operations adhere to health and safety regulations, such as proper food handling, sanitation, and kitchen equipment maintenance.
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Cost control: Monitoring expenses related to food, labor, and supplies to help maximize profitability without compromising quality.
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Quality control: Conducting regular inspections of food products, ingredients, and equipment to ensure they meet quality standards.
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Collaboration: Communicating and collaborating with front-of-house staff, such as servers and hosts, to ensure smooth coordination between the kitchen and the dining area.
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Problem-solving: Identifying and resolving issues or challenges that may arise in the kitchen, such as equipment malfunctions, staffing shortages, or customer complaints.
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Menu costing and pricing: Analyzing food costs, portioning, and pricing to maximize profitability while remaining competitive.
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Adherence to regulations: Keeping up to date with local health department regulations and maintaining necessary licenses and certifications.
The specific tasks and responsibilities may vary depending on the size and type of establishment, but the overall goal of a Kitchen Manager is to ensure a smooth and efficient kitchen operation while maintaining high-quality standards.