A kitchen manager’s job entails a variety of responsibilities and duties, all of which revolve around the proper operation and organization of a restaurant kitchen. Kitchen managers are typically in charge of ensuring that food is cooked and prepared correctly, that sanitation standards are followed in accordance with restaurant policy and legal requirements, and that kitchen workers are kept safe. In most cases, the manager is also responsible for overseeing the kitchen’s inventory and providing leadership and management to the kitchen staff.
A kitchen manager is typically responsible for overseeing various aspects of a kitchen in major restaurants, hotels, and other food service businesses. The manager could be a chef or more of an executive with managerial experience and some food preparation experience. Overseeing the food prepared in the kitchen is one of the manager’s most important responsibilities. Food that is cooked, baked, or prepared raw must meet legal health and safety requirements, and the manager ensures that these requirements are met.
Most restaurants and other food service establishments have standard recipes and dishes, and a kitchen manager is usually in charge of ensuring that these recipes are followed to the letter. The kitchen itself must be kept sanitary and clean, and the manager is typically in charge of cleaning the kitchen both during business hours and at the end of the day. Cleaning areas where food is cooked and prepared, removing garbage, and ensuring the overall cleanliness of a kitchen are all part of this. To ensure a safe working environment for kitchen staff, the manager will typically ensure that the floors are swept and kept clear.
The kitchen manager is usually in charge of inventory in a kitchen. This includes double-checking food inventory counts and ordering additional ingredients and supplies as needed. Food service may come to a halt if inventory isn’t kept up to date, or customers may be dissatisfied if certain dishes aren’t available.
A kitchen manager is also expected to act as the kitchen’s leader and effectively manage the kitchen staff. Dealing with associate conflicts, scheduling when different employees work, and dealing with any issues with employee misconduct in the kitchen are all examples of this. In most cases, the manager will be expected to lead by example, and may be asked to assist with food preparation or service as needed.