Managing a busy kitchen is a task only a select few can perform. It requires excellent time management skills, culinary expertise, communication and, perhaps most importantly, the ability to remain calm under pressure.
Such individuals don’t grow on trees and one of the most important tasks for any restaurant owner is to find an efficient leader in the kitchen.
To help aspiring and established Kitchen Managers optimize kitchen processes and improve operational efficiency, we’ve created the below guide.
Keep reading to find out more about what it takes to be a good Kitchen Manager.
What Is Kitchen Management?
Kitchen management refers to the process of managing all the back-of-the-house operations.
It typically involves the following:
- Ensuring the smooth and uninterrupted kitchen workflow
- Maintaining the consistency of food quality
- Keeping the kitchen environment clean and sanitary
- Managing the kitchen staff and schedule
- Conducting menu planning and development
- Managing inventory for kitchen-related supplies and equipment
While not all kitchens operate the same way, successful Kitchen Managers will be masters of the above points.
What Does a Kitchen Manager Do?
A Kitchen Manager, also called a Kitchen Supervisor, Kitchen Director or a Culinary Lead, is an individual who streamlines and oversees the back-of-the house operations in a restaurant, bar, hotel or similar establishments.
While not all Kitchen Manager duties are the same across establishments, some of the common duties for this role include:
- Hiring, training and disciplining kitchen employees such as Dishwashers and Cooks
- Handling back-of-house inventory
- Overseeing food preparation and other kitchen operations
- Upholding the cleanliness and safety standards
- Scheduling staff
- Managing the kitchen budget
- Establishing standards for performance and customer service
With the numerous obligations that befall a Kitchen Manager, it is essential that you learn about the tricks of trade that will make this role more manageable.
Keep reading to learn about strategies effective Kitchen Manager use to stay on top of their obligations.
7 Tips for Being an Effective Kitchen Manager
Below are some of the common tips on how to be a good Kitchen Manager.
Explore our list below:
Tip 1. Master inventory management
Inventory includes all the ingredients a kitchen may need to produce a dish, along with wine, spirits and beverages that accompany them.
Successful Kitchen Managers are those who manage to minimize waste and ensure that there’s always enough (and never too much!) of a particular item.
Considering that 58% of U.S. restaurant operators said that their main concern is the high inventory cost, mastering inventory management is crucial to running an efficient kitchen and restaurant.
To effectively conduct inventory management, you want to define the minimum stock of an item before you reorder. This will help you minimize waste by not ordering too much of an item, and it will also prevent you from running out of an item unexpectedly.
[Source: Restaurant Dive]
You also want to include the appropriate storing methods for each product: make sure to keep the items that need to be refrigerated or frozen at the correct temperatures, and store dry goods in a cool, dry place.
Finally, you should practice the FIFO method. It refers to the first-in-first-out method that will help you reduce the amount of food that has gone bad and ends up being wasted.
Tip 2. Motivate your team
No boat can sail well without a good captain and a dedicated crew. Fostering a positive work environment is thus essential to keeping the high morale and delivering a high-quality of dishes and customer service.
As a team leader, it is the job of a successful Kitchen Manager to make the team feel valued and appreciated.
Considering that more than half (53%) of employees say that they would have stayed longer at a job if they felt more appreciated, keeping morale high is essential to continually running a successful kitchen without a high turnover rate.
Tip 3. Optimize kitchen operations
Optimizing a kitchen can refer to two different things:
- Adjusting the kitchen layout for improved efficiency when preparing dishes
- Clearly defining the duties and responsibilities for each member of the kitchen staff
So, when designing the kitchen layout, consider separating different prep and cooking zones as much as possible within the kitchen to prevent cross-contamination.
Additionally, to ensure that all members of the kitchen staff can work together seamlessly, clearly outline each person’s duties and responsibilities. This helps to minimize confusion and overlap, ensuring that every team member knows exactly what is expected of them.
Tip 4. Establish kitchen and equipment cleaning protocols
One of the main responsibilities of a successful Kitchen Manager is to keep the cooking and prepping areas of the kitchen clean.
Create checklists through which you can monitor the cleanliness of the kitchen and ensure that all workstations are kept in top-notch, polished condition.
Additionally, consider introducing regular inspection checks to maintain the cleanliness standard and identify areas of improvement.
Tip 5. Develop career opportunities for your team
A high turnover rate will affect your kitchen operations and disrupt your kitchen workflow.
Considering that 94% of employees stay longer in companies that provide them with career advancement opportunities, a good Kitchen Manager will come up with ways to develop and progress the careers of their kitchen staff.
Consider how you can promote a Prep Cook or a Line Cook into a role with more responsibility.
In doing so, you will not only show your employees you care but also reduce costs related to hiring and training potential new employees.
Tip 6: Communicate expectations and responsibilities
While each restaurant has different needs and, therefore, requires different roles to be present, some of the common job roles found in a restaurant kitchen include:
A well-functioning kitchen needs to be like a well-oiled machine. Each part needs to do what it is supposed to, or the machine might stop working.
Communication is one of the essential skills for all who wonder what it takes to be a good Kitchen Manager. It is your job as a Kitchen Manager to ensure that all team members know exactly what is expected of them.
Additionally, you can hold regular meetings to ensure that everyone is clear about what they’re supposed to do and to give updates on any changes related to kitchen procedures.
Tip 7. Set an example
Set an example for your team by demonstrating a strong work ethic.
By consistently demonstrating a positive attitude, punctuality, high standard of excellence and the ability to stay calm under pressure, you can set the tone for the rest of your team.
When they see you leading by example, they are that much more likely to follow suit, creating and nurturing an environment of professionalism and respect in the kitchen.
Kitchen Manager FAQs
No, Kitchen Managers don’t have to be Chefs.
While having culinary experience can be a plus, a Kitchen Manager’s job is more focused on the operational and business side of the kitchen and less on food preparation.
Some of the essential Kitchen Managers skills include:
- Communication
- Attention to detail
- Team management
- Organization
- Time management
- Financial and inventory management
Most common problems that plague the hospitality industry and its kitchens in general include:
- Staffing shortages
- Inventory management difficulties
- Equipment failures
- Communication issues
- Food safety and hygiene
- Stress and burnout
