Description A kitchen manager is responsible for ensuring that a restaurant or commercial kitchen runs efficiently, safely, and consistently. Their role blends leadership, culinary oversight, administrative duties, and compliance with health regulations. Key Duties and Responsibilities • Supervise kitchen staff including chefs, line cooks, and support personnel. • Oversee food preparation and cooking, ensuring quality, consistency, and adherence to recipes. • Manage inventory, including ordering ingredients, monitoring stock levels, and ensuring proper food storage. • Maintain sanitation and safety standards, enforcing hygiene protocols and compliance with health regulations. • Develop menus and collaborate with chefs on new dishes and portion standards. • Create staff schedules and coordinate workflow to optimize efficiency. • Monitor kitchen budget, control food costs, and ensure cost-effective operations. • Train and evaluate staff, including onboarding, performance reviews, and disciplinary actions. • Coordinate with front-of-house teams to ensure smooth service and customer satisfaction. • Maintain kitchen equipment, scheduling repairs and ensuring proper functionality. Requirements Required Skills and Qualifications • Strong leadership and communication skills. • Knowledge of food safety and sanitation standards. • Experience in menu planning, inventory management, and kitchen operations. • Ability to work in high-pressure environments and multitask effectively. • Culinary training or a degree in hospitality/culinary arts preferred.