Finding a great Kitchen Manager is all about finding that perfect blend of a culinary artist and a logistical drill sergeant. You need someone who can handle a dinner rush without breaking a sweat and manage food costs without losing their mind.

Here is a comprehensive sample job description you can adapt for your specific needs.

Reports To: General Manager / Owner Status: Full-Time, Exempt

The Kitchen Manager is the heartbeat of our back-of-house operations. You aren’t just a "cook in charge"; you are a leader responsible for maintaining high culinary standards, managing a diverse team, and ensuring the kitchen remains profitable and compliant. Your goal is to deliver a consistent, high-quality guest experience while fostering a positive and efficient work environment.

• Operational Excellence: Oversee daily kitchen operations, including prep, line execution, and closing procedures.

• Team Leadership: Hire, train, and schedule BOH staff. You are responsible for performance reviews and maintaining high morale.

• Inventory & Cost Control: Manage ordering, vendor relationships, and inventory counts. You will be expected to hit targets for food waste and COGS (Cost of Goods Sold).

• Quality Assurance: Ensure every plate leaving the window meets our presentation and taste standards.

• Safety & Sanitation: Maintain a "health-inspector-ready" kitchen at all times. Ensure all staff follow local health department regulations and safety protocols.

• Menu Collaboration: Work with the Head Chef or Owner to refine menu items, test specials, and update recipe cards.

• Experience: 3+ years of experience in a high-volume kitchen, with at least 1 year in a supervisory or management role.

• Certifications: Valid Food Protection Manager Certification (e.g., ServSafe).

• Technical Skills: Proficiency in POS systems, inventory management software, and basic Microsoft Excel.

• Physical Stamina: Ability to stand for long periods and lift up to 50 lbs.

• Availability: Must be able to work a flexible schedule, including nights, weekends, and holidays.

1. Labor Costs: Maintaining labor hours within the allocated budget.

2. Food Waste: Keeping waste percentages below a defined threshold (e.g., < 3%).

3. Ticket Times: Consistently meeting target "order-to-table" times during peak hours.

4. Health Scores: Maintaining an "A" rating (or equivalent) in all health inspections.

Insert a brief blurb about your restaurant's culture, perks (e.g., shift meals, health insurance, bonuses), and why a talented manager would want to join your team specifically.

Finding a great Kitchen Manager is all about finding that perfect blend of a culinary artist and a logistical drill sergeant. You need someone who can handle a dinner rush without breaking a sweat and manage food costs without losing their mind.

Here is a comprehensive sample job description you can adapt for your specific needs.

Reports To: General Manager / Owner Status: Full-Time, Exempt

The Kitchen Manager is the heartbeat of our back-of-house operations. You aren’t just a "cook in charge"; you are a leader responsible for maintaining high culinary standards, managing a diverse team, and ensuring the kitchen remains profitable and compliant. Your goal is to deliver a consistent, high-quality guest experience while fostering a positive and efficient work environment.

• Operational Excellence: Oversee daily kitchen operations, including prep, line execution, and closing procedures.

• Team Leadership: Hire, train, and schedule BOH staff. You are responsible for performance reviews and maintaining high morale.

• Inventory & Cost Control: Manage ordering, vendor relationships, and inventory counts. You will be expected to hit targets for food waste and COGS (Cost of Goods Sold).

• Quality Assurance: Ensure every plate leaving the window meets our presentation and taste standards.

• Safety & Sanitation: Maintain a "health-inspector-ready" kitchen at all times. Ensure all staff follow local health department regulations and safety protocols.

• Menu Collaboration: Work with the Head Chef or Owner to refine menu items, test specials, and update recipe cards.

• Experience: 3+ years of experience in a high-volume kitchen, with at least 1 year in a supervisory or management role.

• Certifications: Valid Food Protection Manager Certification (e.g., ServSafe).

• Technical Skills: Proficiency in POS systems, inventory management software, and basic Microsoft Excel.

• Physical Stamina: Ability to stand for long periods and lift up to 50 lbs.

• Availability: Must be able to work a flexible schedule, including nights, weekends, and holidays.

1. Labor Costs: Maintaining labor hours within the allocated budget.

2. Food Waste: Keeping waste percentages below a defined threshold (e.g., < 3%).

3. Ticket Times: Consistently meeting target "order-to-table" times during peak hours.

4. Health Scores: Maintaining an "A" rating (or equivalent) in all health inspections.

Insert a brief blurb about your restaurant's culture, perks (e.g., shift meals, health insurance, bonuses), and why a talented manager would want to join your team specifically.