Kitchen Manager

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:

• Supervise and coordinate kitchen staff (cooks, prep, dishwashers)
• Ensure food is prepared consistently and meets quality standards
• Manage inventory, ordering, and food cost control
• Enforce health, safety, and sanitation regulations
• Create schedules and manage labor costs
• Train and develop kitchen employees
• Collaborate with front-of-house staff for smooth service
• Handle equipment maintenance and kitchen organization

Experience & Qualifications

• 2–5+ years of experience in a commercial kitchen, often with leadership experience
• Previous roles such as line cook, sous chef, or assistant kitchen manager preferred
• Knowledge of food safety standards. ServSafe certification, preferred
• Strong leadership and team management skills
• Ability to work in a fast-paced, high-pressure environment
• Basic budgeting, inventory, and cost control experience

Physical Requirements

• Ability to stand and walk for long periods (8–12 hour shifts)
• Lift and carry items up to 40–50 lbs (e.g., food supplies, equipment)
• Work in hot, humid, and noisy environments
• Perform repetitive motions (chopping, stirring, lifting)
• Bend, reach, and move quickly in tight spaces
• Handle sharp tools and kitchen equipment safely