Kitchen Manager

Job Summary

The Kitchen Manager is responsible for overseeing all back-of-house operations in a Quick Service Restaurant (QSR)and cloud kitchen. This includes managing kitchen staff, ensuring food quality and safety, maintaining inventory, controlling food costs, and ensuring efficient kitchen operations while meeting company standards.

Key Responsibilities

• Supervise and lead the kitchen team during all shifts.
• Ensure food is prepared and served according to company recipes, quality standards, and portion specifications.
• Maintain high standards of food safety, hygiene, and sanitation in compliance with local regulations.
• Monitor kitchen productivity and ensure timely order preparation.
• Manage inventory, stock levels, and ordering of food and kitchen supplies.
• Minimize food waste and control food costs.
• Train, coach, and evaluate kitchen staff on operational procedures and food safety practices.
• Prepare staff schedules and allocate duties effectively.
• Ensure all kitchen equipment is clean, operational, and properly maintained.
• Coordinate with front-of-house staff to ensure smooth service and customer satisfaction.
• Handle kitchen-related customer complaints promptly and professionally.
• Maintain accurate records of inventory, temperature logs, cleaning schedules, and food safety checks.
• High school diploma or equivalent; a diploma or degree in Hospitality or Food Production is an advantage.
• 2–3 years of experience in a QSR or restaurant kitchen, including supervisory experience.
• Knowledge of food safety standards, and sanitation practices.
• Strong leadership and team management skills.
• Excellent organizational, communication, and problem-solving abilities.
• Ability to work in a fast-paced environment and under pressure.