Kitchen Manager

The Kitchen Manager manages the back of the house in a fine dining establishment. He/She hires and trains the kitchen staff and is responsible for ordering food and supplies and negotiating with vendors to achieve optimal pricing and meet budgeted costs. He/She also ensures the food is prepared correctly and quickly.

Key Responsibilities

  • Ensures the quality and safety of food
  • Keps the kitchen clean, organized and well stocked
  • Maintains equipment and utensils
  • Trains and develops crew members
  • Promotes teamwork and created a great customer experience
  • Accomplishes station’s goals
  • Monitors food waste and inventory levels
  • Resolves food quality issues
  • Ensures the kitchen is properly cleaned and sanitized

Job Requirements/Qualifications:

  • Bachelor’s degree in restaurant management or certification from culinary school is required.
  • In-depth knowledge of kitchen health and safety regulations.
  • Ability to work well in a stressful and fast-paced environment.
  • Valid ServSafe certification
  • Proficient with budgeting

Skills needed for this role

The Kitchen Manager must have excellent problem-solving and conflict management abilities, outstanding communication and organizational skills, and excellent customer service skills. Having the ability to work well in a stressful and fast-paced environment is also essential for this role.

Career Level

Managerial

Job Specializations

Hospitality, Food Management