Kitchen Manager

Job Description

The Kitchen Manager is responsible for overseeing all kitchen operations to ensure efficient food preparation, high-quality standards, food safety compliance, and effective team leadership. This role manages kitchen staff, controls food costs, maintains inventory, and ensures that all dishes meet the restaurant’s quality and presentation standards.

• Oversee daily kitchen operations, including food preparation, cooking, and plating
• Ensure consistent quality, taste, and presentation of all menu items
• Develop and maintain standardized recipes and portion control

• Recruit, train, schedule, and supervise kitchen staff
• Provide ongoing coaching, performance feedback, and disciplinary action when necessary
• Foster a positive, professional, and team-oriented kitchen culture

• Ensure compliance with all health, safety, and sanitation regulations
• Maintain clean, organized, and safe kitchen and storage areas
• Conduct regular inspections and address any issues immediately

• Order food, supplies, and equipment as needed
• Monitor inventory levels, reduce waste, and control food costs
• Track kitchen expenses and assist in budgeting and cost analysis

• Collaborate with ownership or chefs on menu planning and updates
• Test new recipes and specials as needed
• Ensure allergen awareness and proper food handling practices

• Ensure proper use and maintenance of kitchen equipment
• Coordinate repairs and report equipment issues promptly