Use this job description for kitchen managers to identify, interview and hire qualified candidates for your establishment. If you’re an applicant, you can use this as a reference for your resume and other application materials, as well as a guide for this career path.
Employment of kitchen managers is expected to grow by 10% from 2021 to 2031, which is higher than the average growth rate for other occupations.
The duties of a kitchen manager differ from those of a restaurant manager, as they mainly include the supervision of back-of-house restaurant operations.
They must understand all aspects of kitchen work, customer service etiquette and have excellent organizational and leadership skills.
Managerial roles are hard to come by but rewarding to keep, both as an employer and an applicant. This job description for kitchen managers will provide valuable insights into the key requirements, benefits and duties of a kitchen manager.
Feel free to customize this template to fit your establishment’s requirements (as an employer) or your target company (as an applicant).
Job Description for Kitchen Managers
Kitchen managers also handle menu planning, quality and cost control, staff and inventory management, compliance, continuous improvement and, most importantly, collaboration with front-of-house.
Duties of a Kitchen Manager
A standard job description for kitchen managers includes the following responsibilities:
- Managing kitchen staff, including hiring, training and scheduling
- Ordering and maintaining inventory of food, supplies and equipment
- Creating menus and ensuring food quality and consistency
- Organizing the kitchen budget and controlling costs
- Ensuring compliance with health and safety regulations and sanitation standards
- Overseeing kitchen operations to ensure efficiency and productivity
- Collaborating with restaurant management and staff
- Handling customer complaints related to kitchen operations
- Implementing new policies and procedures to improve kitchen operations
The duties of a kitchen manager may differ depending on the establishment and its specific requirements.
Regardless of the differences, any job description for kitchen managers should highlight the importance of strong leadership, communication skills and a thorough understanding of kitchen operations.
Kitchen Manager Training & Education
They can also be fresh graduates with an associate’s or bachelor’s degree in restaurant and other hospitality programs.
While there are no specific educational requirements to perform the duties of a kitchen manager, having formal education or training can be helpful.
These programs can provide knowledge on important topics such as food costs, industry basics and concepts, vendor negotiations and contracts and marketing.
Essential Skills & Qualifications for a Kitchen Manager
To perform the duties listed in this job description for kitchen managers effectively, you need a set of experience and skills, which include:
- Experience in the restaurant industry, preferably in a kitchen or back-of-house role
- Knowledge of food safety and sanitation regulations
- Strong leadership and management skills
- Excellent communication and interpersonal skills to work effectively with staff, customers and other restaurant managers
- Ability to handle multiple tasks and prioritize responsibilities effectively
- Familiarity with inventory management and cost control techniques
- Understanding of kitchen equipment and maintenance procedures
- A degree or diploma in culinary arts, hospitality management or a related field is an advantage, but not always required
Let’s test your kitchen knowledge with this short quiz!
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