A kitchen manager is responsible for the day-to-day operations of a restaurant's kitchen, including:
- Food safety and quality: Ensuring that food storage and preparation comply with health and safety regulations
- Inventory: Ordering food and supplies, and conducting inventory audits
- Staffing: Hiring new staff, training them, and monitoring their schedules
- Menu: Working with the head chef to develop and maintain the menu
- Cleaning: Setting cleaning standards and ensuring that staff maintain sanitation levels
- Budgeting: Tracking kitchen finances to identify areas of potential waste
- Efficiency: Streamlining kitchen processes to maintain prompt service times
- Guest satisfaction: Driving guest satisfaction through quality control
Kitchen managers should have strong leadership skills, culinary knowledge, and the ability to multitask in a fast-paced environment.
Work schedule
- Monday to Friday
- Weekend availability
- 10 hour shift
- 12 hour shift
- Day shift
- Night shift
- Holidays
Benefits
- Paid time off