What Is a Kitchen Manager and How to Become One
A kitchen manager oversees the food prep and service in the kitchen of a restaurant or food service area. As a kitchen manager, your responsibilities may include hiring and training new employees, managing food inventory, ordering goods and supplies, budgeting, and menu development. Other duties include answering customers’ questions and concerns, maintaining vendor relationships, and ensuring that food prepared by the kitchen staff is of excellent quality. You also may manage schedules and handle administrative duties, such as filling out reports for the manager, along with monitoring food safety compliance.
To become a kitchen manager, you do not need to meet any specific educational requirements, but obtaining a certificate, associate or bachelor’s degree in food service management, culinary arts, or a related field may help you secure employment. The most important qualification for this job is significant experience in the restaurant industry and previous management experience. While pursuing a degree or gaining work experience, you should learn the details of running a restaurant kitchen, study management techniques, and increase your overall knowledge of the r industry.
Good kitchen managers are organized and must have strong cooking skills, along with general industry knowledge. To be a good kitchen manager, you should know every aspect of your restaurant's kitchen operations, menu, and your employees. You must organize delivery schedules, employee work hours, customer orders, and all elements of the kitchen production. You should train your team to ensure they understand the expectations of management and food safety regulations. Lastly, assist your employees and management team whenever possible and be a positive influence on the team.