| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Manager |
| Reports to | F&B Manager |
| Direct reports | Kitchen Supervisor, Kitchen Steward, Kitchen Helper |
| Experience | 5 to 8 years in kitchen or food service operations |
Kitchen Manager job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Kitchen Manager
Department: Restaurants and Food Service
Reports to: F&B Manager
Location: [City], [office, branch or site]
About the role
A Kitchen Manager runs the business side of a kitchen: staffing, scheduling, inventory, cost, hygiene and equipment. They keep the kitchen stocked, staffed and compliant so the chefs can focus on cooking. The role works alongside the head chef. A good Kitchen Manager controls food cost and wastage, keeps rosters and stock right, keeps the kitchen clean and audit ready, and fixes the operational problems that slow a kitchen down.
Key responsibilities
- Manage kitchen staffing, rosters and shift coverage across sections.
- Control food cost, purchasing and wastage with the head chef.
- Manage inventory, storage and daily indents for the kitchen.
- Keep kitchen hygiene, pest control and food safety to standard.
- Maintain kitchen equipment and arrange timely repairs and servicing.
- Coordinate with suppliers on quality, price and timely delivery.
- Track kitchen KPIs on cost, wastage and hygiene weekly.
- Handle kitchen staff attendance, discipline and training records daily.
- Support smooth flow between the kitchen and service teams.
Requirements
- Diploma or degree in hotel management
- Experience in kitchen or food operations
- Food safety knowledge
- 5 to 8 years in kitchen or food service operations
KRAs and KPIs for a Kitchen Manager
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Food cost | Food cost held within the target percentage of sales |
| Stock control | Inventory variance kept within the acceptable limit |
| Hygiene | Kitchen passes food safety audits with no critical finding |
| Staffing | Every shift staffed to the roster with no gaps |
| Equipment uptime | Kitchen equipment breakdowns resolved within the target time |
| Wastage | Food and store wastage held within the target |
Skills and tools
Tools used day to day: Inventory and costing software, POS and KOT system, MS Excel, Rostering tools, Food safety checklists.
Reporting line and career path
Next roles: F&B Manager, Restaurant Manager, Operations Manager
Interview questions for a Kitchen Manager
- How do you control food cost alongside the head chef?
- How do you keep inventory variance low in a busy kitchen?
- How do you roster kitchen staff for peak and lean periods?
- How do you keep the kitchen clean and audit ready every day?
- How do you handle a critical equipment breakdown during service?
- How do you work with the chef without stepping on the cooking?
Managing a Kitchen Manager in ZeniaHR
Hire and manage your restaurants and food service team in one place
Post the role, onboard the new hire, and track attendance, leave and KRAs in ZeniaHR. Free for your first 50 employees.
Book a free demoSee pricingFrequently asked questions
What does a Kitchen Manager do?
A Kitchen Manager runs the business side of a kitchen: staffing, rosters, inventory, food cost, hygiene and equipment. They keep the kitchen stocked, staffed and compliant so the chefs can cook. They coordinate suppliers, track costs and keep the kitchen audit ready. Their job is a smooth, cost controlled, clean kitchen operation.
What is the difference between a Kitchen Manager and a Head Chef?
A Head Chef leads the cooking: menu, quality and the brigade on the line. A Kitchen Manager runs the operations behind it: staffing, stock, cost, hygiene and equipment. The chef owns the food; the manager owns the kitchen as a business. In smaller kitchens one person may do both.
What qualifications does a Kitchen Manager need?
A diploma or degree in hotel management with kitchen or food operations experience. Employers value food cost and inventory control, rostering, food safety knowledge and supplier coordination. A record of low wastage, controlled cost and clean audits matters more than cooking skill for this role.