Kitchen Manager Duties Daily Operations
- Oversee all kitchen activities and ensure smooth workflow during service hours
- Monitor food preparation and cooking processes to maintain quality standards
- Ensure compliance with food safety, sanitation, and hygiene regulations
- Conduct regular kitchen inspections and maintain cleanliness standards
- Coordinate with front-of-house staff to ensure timely meal delivery
Staff Management
Recruit, hire, train, and supervise kitchen staff including chefs, cooks, and kitchen assistantsCreate and manage staff schedules to ensure adequate coverageConduct performance evaluations and provide ongoing coaching and feedbackAddress staff conflicts and maintain a positive work environmentAssign daily tasks and responsibilities to team membersInventory and Supply Management
Monitor inventory levels and order food supplies, equipment, and other necessitiesEstablish relationships with vendors and negotiate pricingConduct regular inventory counts and minimize wasteEnsure proper storage of food items and suppliesTrack food costs and work to stay within budget parametersMenu and Food Quality
Collaborate with chefs on menu planning and developmentEnsure consistency in food quality, taste, and presentationTest new recipes and dishesMonitor portion control to maintain cost efficiencyAddress customer complaints related to food qualityFinancial Responsibilities
Develop and manage the kitchen budgetControl food and labor costsAnalyze financial reports and identify cost-saving opportunitiesPrice menu items appropriately to maintain profitabilityTrack and reduce food wasteCompliance and Safety
Ensure compliance with health department regulations and food safety standardsMaintain proper documentation for inspectionsImplement and enforce safety procedures to prevent accidentsEnsure all equipment is properly maintained and in working orderKeep updated on local health codes and regulations