Kitchen Manager Job Duties

A Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring efficiency, quality, and compliance with health and safety regulations. Key duties include:

1. Kitchen Operations & Food Quality

• Ensure all food is prepared to the restaurant’s standards.

• Monitor food quality and presentation before dishes leave the kitchen.

• Maintain consistency in recipes, portion sizes, and plating.

2. Staff Management & Training

• Hire, train, and supervise kitchen staff, including line cooks and dishwashers.

• Create staff schedules to ensure proper coverage.

• Conduct performance reviews and provide ongoing training.

3. Inventory & Cost Control

• Manage inventory levels and order supplies as needed.

• Control food and labor costs to maximize profitability.

• Reduce waste by implementing proper storage and portion control.

4. Compliance & Safety

• Ensure the kitchen meets all health, safety, and sanitation standards.

• Conduct regular inspections and enforce cleaning schedules.

• Train staff on food safety protocols and emergency procedures.

5. Communication & Coordination

• Work closely with front-of-house managers to ensure smooth service.

• Communicate any kitchen issues or delays promptly.

• Address customer complaints related to food quality or preparation.

6. Equipment & Maintenance

• Ensure all kitchen equipment is functioning properly.

• Schedule maintenance and repairs as needed.