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Kitchen Manager Job Description: Top Duties and Qualifications

Last updated: August 22, 2022

A Kitchen Manager, or Restaurant Manager, is in charge of coordinating and supervising a restaurant’s kitchen staff according to food safety standards. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.

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Kitchen Manager duties and responsibilities

While Kitchen Managers are responsible for a variety of managerial tasks, common duties include:

  • Managing inventory so that all necessary ingredients are stocked for service
  • Hiring new staff and providing training to facilitate quick acclimation
  • Streamlining the kitchen processes to maintain prompt service times
  • Working with the Head Chef to develop and maintain the restaurant menu
  • Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
  • Creating schedules for all kitchen staff
  • Tracking kitchen finances to identify areas of potential waste
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Kitchen Manager Job Description Examples

Example 1

Working at Chipotle is unlike other quick-serve restaurants

For starters, we cook real food in our restaurants. We also provide a clear path to success - by rewarding hard work and promoting from within. No experience required. See how we're different.

Personal Development From Day one!!

You won’t find microwaves, can openers, or freezers here. So don’t expect to find typical job descriptions, either. Being part of the Chipotle crew means learning the skills to grow as a person and a leader. Nurturing the growth of our people is a large part of our mission to cultivate a better world.

REAL Growth
At Chipotle, advancement comes from doing great work and making those around us better. It’s a philosophy that results in quick growth—we’re opening a new restaurant every three days. Meaning you can grow too.

REAL Training
We're committed to helping you earn the skills you need to succeed. With thoughtful mentoring and a supportive team environment, we set you up to make the most of your opportunity here.

REAL Cooking
Unlike some other places, we actually cook in our restaurants—by hand. We start with raw ingredients and make delicious food of exceptional quality every day.

REAL Culture
We’re committed to creating a work environment that’s both fun and collaborative. “Work” and “Play” needn’t be opposites—each can make the other better.

REAL People
We hold ourselves to higher standards. And to do that, we need the best people. Authentic, motivated, and hard working. In a word, real.

WHAT'S IN IT FOR YOU
Tuition assistance (100% coverage for select degrees or up to $5,250/year)
Free food (yes, really FREE)
Medical, dental, and vision insurance
Paid time off
Sick Days
Holiday closures
Competitive compensation
Flexible Schedule
Full and part-time opportunities
Opportunities for advancement (80% of managers started as Crew)

WHAT YOU'LL BRING TO THE TABLE
  • A friendly, enthusiastic attitude
  • Passion for helping and serving others (both customers and team members)
  • Desire to learn how to cook (a lot)
  • Be at least 18 years old
  • Ability to communicate in the primary language(s) of the work location

    Work Remotely
  • No

    Job Type: Full-time

    Pay: $15.00 - $17.00 per hour

    Benefits:
  • 401(k)
  • Dental insurance
  • Flexible schedule
  • Health insurance
  • Paid time off
  • Vision insurance
    Schedule:
  • 8 hour shift
  • Day shift
  • Monday to Friday
  • Night shift
  • Overtime
  • Weekend availability
    Supplemental Pay:
  • Bonus Location: One location

    • Example 2

    Position Title: Assistant Kitchen Manager

    Classification Status: Non-Exempt

    Work status: Full Time

    Reports to: Kitchen Manager

    Essential Job Duties

    · Adhere to all local, state, and federal health and civil code regulations

    · Cuts, prepares and cooks food according to company guidelines and recipes

    · Cleans and organizes kitchen area as well as walk-in and freezer

    · Able to learn, follow and enforce company policies, Kitchen procedures and sanitation guidelines

    · Able to assist Manager in all management responsibilities in Department

    · Assist in receiving and unloading of merchandise

    · Take stock to storage or shelf areas

    · Open cartons and price, display, store or break down items according to established Procedures and Policies

    · Keep Manager personnel informed of low inventory conditions or spoilage problems as well as maintain accurate inventory levels and help take monthly product inventory

    · Handle damaged and spoiled products according to Company Policy and assist in controlling the level of damaged goods

    · Assist in preparation of food products

    · Comply fully with all Safety Policies and Procedures

    · Perform all duties according to Company Policies and Procedures

    · Perform other duties and assignments as directed

    · Greet all customers and provide them with prompt and courteous service or assistance.

    Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

    Qualifications

  • 3 years of culinary management experience preferred.
  • 2 years of retail experience
  • Serve Safe Certified. San Diego food handlers’ card or company food handlers’ card within 30 days
  • Strong communication skills
  • Ability to multi-task and manage time wisely

    Physical Demands

  • Must be able to lift 50-75 pounds.
  • In an 8-hour work day: standing/walking 6-8 hours.
  • Hand use: single grasping, fine manipulation, pushing and pulling.
  • Work requires the following motions: bending, twisting, squatting and reaching.
  • Exposure to FDA approved cleaning chemicals.
  • Exposure to temperatures: < 32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
  • Ability to work in a wet and hot/cold environment.
  • Ability to work a flexible schedule including nights, weekends, and holidays as needed.
  • Ability to use tools and equipment, including box cutters, knives, electric pallet jacks, forklifts, hand trucks, six-wheel carts, balers, and other heavy machinery.

    Work Hours: Availability requirements include; but are not limited to; days, evenings, weekends, & holidays.

    Work Location: One location

    Pay frequency: Every week

    Benefits (Eligibility requirements may apply for the following benefits):

  • Health insurance
  • Dental insurance
  • Vision insurance
  • 401(K) Retirement savings plans with a generous company match
  • Vacation Time
  • Sick Leave
  • Opportunities for career growth
  • Flexible Schedules
  • Store discount for you and one other family member in your household

    EEO/AAP Statement: Frazier Farms Market is an EEO/AAP employer; all business decisions (employment, promotions, compensation, etc) are made without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, gender identity, or any other legally protected status.

    Job Type: Full-time

    Pay: $20.00 - $22.00 per hour

    Benefits:
  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Employee discount
  • Health insurance
  • Paid time off
  • Vision insurance
    Physical Setting:
  • Casual dining restaurant
  • Fast casual restaurant
  • Quick service & fast food restaurant
    Schedule:
  • 8 hour shift
  • Day shift
  • Evening shift
  • Holidays
  • Monday to Friday
  • Night shift
  • Weekend availability

    Experience:
  • Supervisor: 1 year (Required)
  • Cook: 1 year Location: One location

    • Example 3

    Job description

    We are a growing leader among full service, casual dining chains. The management team is focused on creating the perfect dining experience for its Guest and an exciting work environment for its people, offering opportunities for career growth in a professional, yet casual, workplace. If you are a leader that leads with PRIDE (Passion, Respect, Integrity, Determination, Energy) then we are the place for you!

    We are looking for a Chef/KM to supervise daily back of house restaurant operations.

    Chef/KM responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time.

    Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.

    KEY Responsibilities

  • Manage kitchen staff and coordinate food orders
  • Supervise food prep and cooking
  • Check food plating and temperature
  • Establish portion sizes
  • Schedule kitchen staff shifts
  • Price menu items in collaboration with the Restaurant Manager
  • Order food supplies and kitchen equipment, as needed
  • Train kitchen staff on prep work and food plating techniques
  • Store food products in compliance with safety practices (e.g. in refrigerators)
  • Keep weekly and monthly cost reports
  • Maintain sanitation and safety standards in the kitchen area

    Requirements

  • Proven work experience as a Chef/KM, Restaurant Manager or Head Chef/KM
  • Hands-on experience with planning menus and ordering ingredients

    Knowledge of a wide range of recipes

  • Familiarity with kitchen sanitation and safety regulations
  • Excellent organizational skills
  • Conflict management abilities
  • Ability to manage a team in a fast-paced work environment
  • Flexibility to work during evenings and weekends

    Physical Demands

    The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Team Member is regularly required to stand, walk, use hands to handle or feel; reach with hands and arms; climb or balance; and talk or hear. The Team Member is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. The Team Member must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception. and frequently lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

    WORK Environment

    The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    We are an Equal Opportunity employer that does not discriminate against an employee or applicant based upon race, color, religion, gender, national origin, disability, or veterans status, in accordance with 41 C.F.R.

    Job Type: Full-time

    Pay: $65,000.00 - $71,000.00 per year

    Benefits:
  • 401(k)
  • Dental insurance
  • Employee assistance program
  • Employee discount
  • Health insurance
  • Paid time off
  • Paid training
  • Vision insurance
    Physical Setting:
  • Casual dining restaurant
    Schedule:
  • 10 hour shift
  • Holidays
  • Weekend availability
    Supplemental Pay:
  • Quarterly bonus

    Ability to commute/relocate:
  • Seattle, WA 98125: Reliably commute or planning to relocate before starting work (Required)

    License/Certification:
  • Driver's License (Preferred)

    Shift availability:
  • Day Shift (Preferred)
  • Night Shift Location: One location

    • What does a Kitchen Manager do?

    Kitchen Managers work at restaurants, catering companies, hotels and other commercial kitchens to deliver consistent, quality meals to customers on time and within budget. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Kitchen Managers inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of how much food was sold each week and adjust ingredient orders accordingly. The Kitchen Manager also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager.

    Kitchen Manager skills and qualifications

    An excellent Kitchen Manager will possess a diverse set of skills. Skills which are important as a Kitchen Manager include:

    • A strong base of culinary knowledge
    • Leadership skills
    • Interpersonal skills
    • Conflict resolution 
    • Attention to detail
    • Financial understanding 
    • Physical stamina to withstand a full shift potentially on their feet

    Kitchen Manager salary expectations

    The average salary for a Kitchen Manager is $46,999 per year. Salaries for a Kitchen Manager may vary due to applicant experience, geographical location and size of the hiring restaurant.

    Kitchen Manager education and training requirements

    The required education for a Kitchen Manager position can vary by restaurant, but a bachelor’s degree in a related field or graduation from a culinary institute are an advantage. Individuals earning a promotion from within may not have an applicable degree, as their experience can prove worthiness for the responsibility.

    It is common for new Kitchen Managers to undergo on-the-job training when hired at a new restaurant. Some restaurants may also include outside training programs for management positions that use a combination of classroom learning and practical training exercises. These training programs commonly cover lessons both in general management techniques and restaurant-specific issues.

    Kitchen Manager experience requirements

    Most Kitchen Managers should have prior experience in the culinary industry. The more relevant the experience is to the restaurant listing the job, the better. An individual with experience at a national chain will likely benefit from that experience more when applying for positions at other national restaurants than at a small business, for example. Many restaurants like to promote from within, with prior experience in either the front or back of house serving as a benefit when applying for the position.

    Job description samples for similar positions

    If this Kitchen Manager job description template isn’t what you’re looking for, see our job description for a related position:

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    Frequently asked questions about Kitchen Managers

     

    What is the difference between a Kitchen Manager and a Chef?

    Kitchen Managers take care of the administrative portion of running a commercial kitchen while Chefs are the ones who actually prepare and produce the food. Kitchen Managers are responsible for the entire kitchen as a unit, while Chefs focus creating recipes and instructing other cooks on how to successfully recreate them. The Kitchen Manager may work closely with the Chef to select ingredients, decide on portion sizes, schedule kitchen staff and keep all workstations clean and tidy. Unlike the Chef, a restaurant’s Kitchen Manager is also involved with the restaurant’s budget and finances.

     

    What are the qualities of a good Kitchen Manager?

    Good Kitchen Managers are assertive and decisive. They are able to use strong leadership skills and communication to manage strong employee personalities and ensure that they accomplish their work efficiently. Successful Kitchen Managers are highly strategic and analytical, able to assess the most effective way of achieving their goals and organizing the kitchen. They know how to motivate their staff and encourage a team spirit when working through busy and stressful meal services. They are mindful of money and enjoy shopping around or negotiating to get the best price on inventory from restaurant suppliers.

     

    What are the daily duties of a Kitchen Manager?

    On a typical day, Kitchen Managers are one of the first employees to arrive at a restaurant before opening. They check inventory levels and make note of what food needs to be prepared for the upcoming shift. They communicate with the restaurant owner about their budgetary restrictions and any upcoming events or changes in operations. During meal service, Kitchen Managers may help expedite at the pass, coordinating cooks at various stations to finish their dishes at the same time. They may fill in as cooks during busy times. At the end of the day, the Kitchen Manager helps their staff clean the cooking stations and organize cooking tools for the next shift.

     

    What should you look for on a Kitchen Manager's resume?

    When hiring a new Kitchen Manager, look for candidates who have previous experience in the food service industry. A combination of experience as a cook and administration skills can make the ideal candidate for kitchen management. Each state has its own certification for safe food handling, so make sure that candidates list their food and beverage licenses on their application.

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