Kitchen Manager

Working Schedule

Kitchen Managers usually work full-time, with schedules that include nights, weekends, and holidays—because those are peak dining times. Long shifts are common, especially in busy restaurants or during catering events.

Typical Duties

• Supervise daily kitchen operations during prep, service, and cleanup.
• Train, schedule, and manage kitchen staff.
• Monitor food preparation to ensure consistency and quality.
• Order supplies, check deliveries, and manage inventory.
• Enforce food safety, sanitation, and workplace safety standards.

Additional Responsibilities

• Work with chefs to control food costs and reduce waste.
• Coordinate with front-of-house managers for smooth service.
• Handle customer complaints related to food quality or service speed.
• Prepare staff schedules and payroll approvals.
• Maintain kitchen equipment and arrange repairs as needed.
• Track performance metrics and implement improvements.
• Mentor line cooks or prep staff who want to grow in the industry.

A Kitchen Manager’s day often starts before the restaurant opens, checking inventory and prepping staff for the day’s service. They review supplier orders, assign prep tasks, and walk the kitchen to ensure cleanliness and readiness.

During meal service, they oversee the line, check food presentation, and step in to solve issues quickly—whether it’s a missing ingredient, a piece of equipment breaking down, or a sudden rush of customers. After service, they review sales, track waste, and adjust staffing or ordering for the next day.

“I’m the test kitchen manager, which means I’m in charge of sourcing all of our ingredients and kitchen equipment. I also manage the budget, help out on photo shoots, and generally coordinate all the moving parts to keep our kitchen functional.” — Brad Leone, Test Kitchen Manager

Soft Skills

• Leadership and teamwork
• Clear communication
• Stress management under pressure
• Problem-solving
• Organization and time management
• Decision-making
• Adaptability and resilience
• Conflict resolution

Technical Skills

• Food safety and sanitation (HACCP, ServSafe)
• Staff scheduling and labor management
• Inventory management systems
• Cost control and budgeting
• Knowledge of culinary techniques and kitchen workflows
• Equipment maintenance basics
• POS system familiarity
• Health code and regulatory compliance

• Restaurant Kitchen Managers: Run back-of-house in independent or chain restaurants.
• Hotel/Resort Kitchen Managers: Supervise multiple outlets (buffets, fine dining, room service).
• Catering Kitchen Managers: Handle large-scale event food prep and logistics.
• Institutional Kitchen Managers: Work in schools, hospitals, or corporate dining services.

• Restaurants (casual and fine dining)
• Hotels and Resorts
• Cruise Ships
• Catering Companies
• Hospitals and Schools
• Corporate Cafeterias

Kitchen Managers face long, physically demanding days on their feet. They often work nights, weekends, and holidays. The environment is hot, noisy, and high-pressure, especially during peak service hours.

The sacrifices are real—limited downtime and high stress—but so are the rewards: the satisfaction of leading a strong team, creating memorable meals, and being the backbone of a successful kitchen.

• Rising importance of food safety and allergy awareness.
• Increased demand for plant-based and sustainable menu options.
• Technology used in inventory management and ordering systems.
• Growing emphasis on staff wellness and retention in hospitality.
• Kitchens adapting to delivery and online ordering models.

Individuals attracted to this career likely had a strong interest in food, organization, and teamwork from an early age. They may have enjoyed helping in the kitchen at home, experimenting with recipes, or working in part-time food service jobs during high school. Many also discovered they liked being in leadership roles—directing group projects, coaching peers, or taking charge in busy situations. This combination of culinary curiosity and organizational skills often points them toward a career where they can oversee people, manage resources, and keep a kitchen running smoothly.